Development of a Meat Tenderizer Based on Papaya Peel

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...

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Autores principales:	Mir Islam, Eunice Molinar Toribio
Formato:	article
Lenguaje:	ES
Publicado:	Editorial Universitaria 2013
Materias:	green papaya peel meat tenderizer papain sensory evaluation. Biotechnology TP248.13-248.65
Acceso en línea:	https://doaj.org/article/9f807dd9ad3b41a7b73929619376d93f
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spelling	oai:doaj.org-article:9f807dd9ad3b41a7b73929619376d93f2021-11-16T19:57:59ZDevelopment of a Meat Tenderizer Based on Papaya Peel1680-88942219-6714https://doaj.org/article/9f807dd9ad3b41a7b73929619376d93f2013-12-01T00:00:00Zhttps://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80https://doaj.org/toc/1680-8894https://doaj.org/toc/2219-6714Green 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.Mir IslamEunice Molinar ToribioEditorial Universitariaarticlegreen papaya peelmeat tenderizerpapainsensory evaluation.BiotechnologyTP248.13-248.65ESRevista de I + D Tecnológico, Vol 9, Iss 2, Pp 24-29 (2013)
institution	DOAJ
collection	DOAJ
language	ES
topic	green papaya peel meat tenderizer papain sensory evaluation. Biotechnology TP248.13-248.65
spellingShingle	green papaya peel meat tenderizer papain sensory evaluation. Biotechnology TP248.13-248.65 Mir Islam Eunice Molinar Toribio Development of a Meat Tenderizer Based on Papaya Peel
description	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.
format	article
author	Mir Islam Eunice Molinar Toribio
author_facet	Mir Islam Eunice Molinar Toribio
author_sort	Mir Islam
title	Development of a Meat Tenderizer Based on Papaya Peel
title_short	Development of a Meat Tenderizer Based on Papaya Peel
title_full	Development of a Meat Tenderizer Based on Papaya Peel
title_fullStr	Development of a Meat Tenderizer Based on Papaya Peel
title_full_unstemmed	Development of a Meat Tenderizer Based on Papaya Peel
title_sort	development of a meat tenderizer based on papaya peel
publisher	Editorial Universitaria
publishDate	2013
url	https://doaj.org/article/9f807dd9ad3b41a7b73929619376d93f
work_keys_str_mv	AT mirislam developmentofameattenderizerbasedonpapayapeel AT eunicemolinartoribio developmentofameattenderizerbasedonpapayapeel
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Development of a Meat Tenderizer Based on Papaya Peel

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