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Tenderization of meat by protease received from the pig's pancreas

Chu Thi Nga Nguyen Minh Tri
Received: 05 Aug 2021
Revised: 20 Sep 2021
Accepted: 20 Sep 2021
Published: 30 Sep 2021

Article Details

How to Cite
Chu Thi Nga, Nguyen Minh Tri. "Tenderization of meat by protease received from the pig's pancreas". Vietnam Journal of Food Control. vol. 4, no. 3, pp. 232-238, 2021
PP
232-238
Counter
592

Main Article Content

Abstract

Pig pancreas is an organ involved in the digestive process and is a source of by-products from cattle slaughterhouses that can be utilized to obtain protease enzymes. In Vietnam, protease enzymes have been applied in many different fields and still have to be imported from abroad at a relatively high cost. This study was carried out with the aim of finding an effective method to obtain protease products from pig pancreas and apply it to tenderizing meat. The results showed that the method of enzyme extraction with distilled water and precipitation of enzyme proteins with ethanol gave high efficiency in obtaining enzyme preparations. This preparation has the enzymes trypsin, chymotrypsin, pepsin and has the ability to tenderize meat at the content of 0.5% and has a negligible rate of dehydration during processing.

Keywords:

Pig pancreas, protease enzymes, trypsin, chymotrypsin, pepsin.

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