Academic Journal
Development of a Meat Tenderizer Based on Papaya Peel
| العنوان: | Development of a Meat Tenderizer Based on Papaya Peel |
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| المؤلفون: | Mir Islam, Eunice Molinar Toribio |
| المصدر: | Revista de I + D Tecnológico, Vol 9, Iss 2, Pp 24-29 (2013) |
| بيانات النشر: | Editorial Universitaria, 2013. |
| سنة النشر: | 2013 |
| المجموعة: | LCC:Biotechnology |
| مصطلحات موضوعية: | green papaya peel, meat tenderizer, papain, sensory evaluation., Biotechnology, TP248.13-248.65 |
| الوصف: | Green papaya (Carica papaya L.) peels, obtained as a waste product in the processing of papaya pickles, were dried and their proteolytic activity was compared with that of the enzyme in the papaya latex. The proteolytic activity of the enzyme in papaya peel was about 10 times lower than that in the latex. Taking into account the activity of the enzyme, spice batches were mixed with 30% and 45% papaya peels, in order to formulate meat tenderizers. According to the sensory evaluation of the cooked samples, the meat marinated with 30% of green papaya peel, for 2 h at room temperature had the highest level of acceptance for its soft texture and good flavor. In conclusion, green papaya peel, dried, ground, and mixed with various spices showed a great potential for use as a low-cost meat tenderizer. Furthermore, the process described here allows the conversion of papaya peels with a negative value to an essential value added ingredient. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Spanish; Castilian |
| تدمد: | 1680-8894 2219-6714 |
| Relation: | https://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80; https://doaj.org/toc/1680-8894; https://doaj.org/toc/2219-6714 |
| URL الوصول: | https://doaj.org/article/9f807dd9ad3b41a7b73929619376d93f |
| رقم الانضمام: | edsdoj.9f807dd9ad3b41a7b73929619376d93f |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 16808894 22196714 |
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