Study and characterization of enzymatic pretreatment with papain in pork texture. Effect of heat treatment

Description:

[EN] Some of the physical properties of meat, such as texture or visual appearance, have been studied from the performance of various experimental techniques, in order to understand better the effects of the application of the papain enzyme, whose character proteolytic is well known. For its realization, commercially sold pork loin was used, which was subsequently prepared in pieces of approximately 2x2x2cm. The samples were inoculated with the enzyme through a sequence of injections. Thermic treatment was also carried out on a part of the samples, in order to study the structural and visual differences between those inoculated and those that were not. The texture was studied using a TPA compression method of the samples in a specific device called TA-TX2 texture analyzer. Thermic treated samples were analyzed by the image using the software Fiji. Sensory analysis was also carried out to evaluate the hardness and appearance of the samples with heat treatment, which consisted of two tests, a triangular similarity test and an intensity scale. Moisture determination was carried out by the oven drying method. With the results it has been possible to appreciate the differences in physical and structural behavior between the meat that was inoculated and that which was not, as well as the effects of the heat treatment on the samples. This study may be useful for future applications in developing meat products with modified texture, specially focused on individuals with eating disorders or difficulties related to chewing and swallowing food

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Polytechnic University of Valencia

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Polytechnic University of Valencia

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