{"id":417,"date":"2019-09-17T10:17:31","date_gmt":"2019-09-17T10:17:31","guid":{"rendered":"http:\/\/cvsc.upcebu.edu.ph\/?p=417"},"modified":"2019-09-17T10:17:31","modified_gmt":"2019-09-17T10:17:31","slug":"physicochemical-and-sensory-properties-of-carabeef-treated-with-bacillus-subtilis-ehrenberg-cohn-protease-as-meat-tenderizer-by-kenneth-joseph-bureros-et-al","status":"publish","type":"post","link":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/2019\/09\/17\/physicochemical-and-sensory-properties-of-carabeef-treated-with-bacillus-subtilis-ehrenberg-cohn-protease-as-meat-tenderizer-by-kenneth-joseph-bureros-et-al\/","title":{"rendered":"Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer by Kenneth Joseph Bureros et al."},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/172.17.1.35\/wp-content\/uploads\/2019\/09\/image-2.png\" alt=\"\" class=\"wp-image-437\" width=\"253\" height=\"332\"\/><\/figure><\/div>\n\n\n\n<p>Abstract<\/p>\n\n\n\n<p>This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials\u2122 MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80\u2013190 U\/g), while the commercial meat tenderizer had no activity (0 U\/g). Results from the shear force device revealed that 0.35% B. subtilis protease was the optimal concentration required to induce significant tenderization in carabeef (282&nbsp;g\/cm<sup>2<\/sup>) and reduce carabeef toughness by 80%. Proximate analysis showed that carabeef treated with B. subtilis protease had significantly higher crude protein (37%) than the negative control (34%) and carabeef-treated commercial meat tenderizer (31%). Sensory evaluation revealed that carabeef treated with 0.35% B. subtilis protease is more tender than untreated carabeef and those treated with the commercial meat tenderizer. Moreover, the carabeef was not over-tenderized and is palatably acceptable. Hence, B. subtilis protease can be used as a meat tenderizer in place of available commercial tenderizers containing plant-derived proteases. \u00a9 2019, Association of Food Scientists &amp; Technologists (India).<\/p>\n\n\n\n<p>Link to the Article Abastract<br \/><strong>DOI: <\/strong>10.1007\/s13197-019-04062-4<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abstract This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials\u2122 MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80\u2013190 U\/g), while the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[7,1],"tags":[],"class_list":["post-417","post","type-post","status-publish","format-standard","hentry","category-recent-publications","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/posts\/417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/comments?post=417"}],"version-history":[{"count":0,"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/posts\/417\/revisions"}],"wp:attachment":[{"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/media?parent=417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/categories?post=417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cvsc.upcebu.edu.ph\/index.php\/wp-json\/wp\/v2\/tags?post=417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}