EXPERIMENT # Essays - Chemistry, Food And Drink, Dietary Supplements

EXPERIMENT # Essays - Chemistry, Food And Drink, Dietary Supplements EXPERIMENT # OBJECT: Comparing enzymatic activity of Papain and bromelain among different concentration on tenderness of meat through physiochemical properties of meat. APPARATUS: 7 test tubes, test tube stand, beakers, Petri dishes, centrifuge machine, centrifuge tubes, Ph meter, and oven . REAGENTS: 25gm meat for each test tube. Bromelain (4 0 %, 6 0 %, 8 0 %) Papain (4 0 %, 6 0 %, 8 0 %) Water for dilution THEORY: Natural enzyme tenderizers are more effective in tenderizing marinades. Enzymes of vegetable origin that are used as tenderizers include papain, from the tropical papaya; bromelain , from pineapple . These are available as powders or in seasoning compounds. Exogenous proteolytic enzymes, by breaking of the protein chains of muscle and collagen fibers and by their structural damage resulted to meat tenderization and in a better solubilization of proteins. Action of Bromelain and papain on meat is affected by factors such as pH, water-holding capacity, moisture content and concentration thus this study's motivation was to study its proteolytic activity and the factors affecting it. This study investigates the effects of the bromelain and papain extract in different concentrations on the physicochemical and properties of the sample. Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of meat as it affects both the yield and the quality of the product . The mechanism by which water is lost from meat is influenced by both the pH of the tissue and by the amount of space in the muscle cell and particularly the myofibril that exists for water to reside During the conversion of muscle to meat, lactic acid builds up in the tissue leading to a reduction in pH of the meat. Once the pH has reached the isoelectric point ( pI ) of the major proteins, especially myosin (ph =5.4), the net charge of the protein is zero, meaning the numbers of positive and negative charges on the proteins are essentially equal. These positive and negative groups within the protein are attracted to each other causes the water to be forced out, therefore reduces WHC, and at this point meat is tough enough. Water binding capacity is highest at high Ph but WHC drop toward isoelectric point of meat proteins. At its isoelectric point a protein bears no net charge and its solubility is minimal. Below Ph 5 water binding capacity starts to increase again. PROCEDURE: Let, C= Control, 25gm meat. (2) ; 1 for oven and another for ph and WHC B 4 0 = Bromelain (4 0 %) + 25gm meat B 6 0 = Bromelain (6 0 %) + 25gm meat B 8 0 = Bromelain (8 0 %) + 25gm meat P 4 0 = Papain (4 0 %) + 25gm meat P 6 0 = Papain (6 0 %) + 25gm meat P 8 0 = Papain (8 0 %) + 25gm mea t Allow to stand for 10-20 minutes to each test tube. Check the PH of each sample. N ote initial volume of samples and place theses samples in centrifuge machine at 10,000 rpm for 15 min. After centrifugation note the volume of supernatant and calculate water holding capacity. Prepare separate samples of same concentrations for drying. i.e. O 4 0 B = Bromelain (4 0 %) + 25gm meat O 6 0 B = Bromelain (6 0 %) + 25gm meat O 8 0 B = Bromelain (8 0 %) + 25gm meat O 4 0 P = Papain (4 0 %) + 25gm meat O 6 0 P = Papain (6 0 %) + 25gm meat O 8 0 P = Papain (8 0 %) + 25gm meat Weigh each sample and place them in oven at 100C for 20 minutes and again take the weight after dying and calculate moisture content. OBSERVATIONS: PH and WHC: SAMPLES PH INITIAL VOLUME VOLUME OF SUPERNATANT WATER HOLD (ml) C 4.3 38ml 26.5ml 11.5 B40 4.9 36.25ml 37ml -0.75 B60 5.5 37.5ml 25ml 12.5 B80 4.5 36.5ml 24.5ml 12 P40 4.6 37ml 25.25ml 11.75 P60 4.8 37ml 25ml 12 P80 4.7 36.5ml 24ml 12.5 MOISTURE CONTENT: SAMPLES INITIAL WEIGHT (gm) FINAL WEIGHT (gm) MOISTURE EVAPORATED (gm) C 56.74 43.82 12.92