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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| Format: | article |
| Language: | Spanish |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80 http://ridda2.utp.ac.pa/handle/123456789/2160 |
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| _version_ | 1869652476758589440 |
|---|---|
| author | Islam, Mir |
| author2 | Molinar Toribio, Eunice |
| author2_role | author |
| author_browse | Islam, Mir Molinar Toribio, Eunice |
| author_facet | Islam, Mir Molinar Toribio, Eunice |
| author_role | author |
| collection | Repositorio Institucional de documento digitales de acceso abierto de la UTP |
| dc.creator.none.fl_str_mv | Islam, Mir Molinar Toribio, Eunice |
| dc.date.none.fl_str_mv | 2013-12-29 2017-07-28T17:47:50Z 2017-07-28T17:47:50Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80 http://ridda2.utp.ac.pa/handle/123456789/2160 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Universidad Tecnológica de Panamá |
| dc.relation.none.fl_str_mv | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80/pdf |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| dc.source.none.fl_str_mv | 2219-6714 1680-8894 I+D Tecnológico; Vol. 9, Núm. 2 (2013): Revista I+D Tecnológico; 24-29 reponame:Repositorio Institucional de documento digitales de acceso abierto de la UTP instname:Universidad Tecnológica de Panamá instacron:U Tecnológica de Panamá |
| dc.subject.none.fl_str_mv | Green papaya peel, meat tenderizer, papain, sensory evaluation. |
| dc.title.none.fl_str_mv | Development of a Meat Tenderizer Based on Papaya Peel |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | lrtest_e707afecd2f96ffddb24a8d6b6784487 |
| instacron_str | U Tecnológica de Panamá |
| institution | U Tecnológica de Panamá |
| instname_str | Universidad Tecnológica de Panamá |
| language | spa |
| network_acronym_str | lrtest |
| network_name_str | lr |
| oai_identifier_str | oai:ridda2.utp.ac.pa:123456789/2160 |
| publishDate | 2013 |
| publishDateSort | 2013 |
| publisher.none.fl_str_mv | Universidad Tecnológica de Panamá |
| reponame_str | Repositorio Institucional de documento digitales de acceso abierto de la UTP |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| spelling | Development of a Meat Tenderizer Based on Papaya PeelIslam, MirMolinar Toribio, EuniceGreen papaya peel, meat tenderizer, papain, sensory evaluation.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.Universidad Tecnológica de Panamá2013-12-292017-07-28T17:47:50Z2017-07-28T17:47:50Zinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80http://ridda2.utp.ac.pa/handle/123456789/21602219-67141680-8894I+D Tecnológico; Vol. 9, Núm. 2 (2013): Revista I+D Tecnológico; 24-29reponame:Repositorio Institucional de documento digitales de acceso abierto de la UTPinstname:Universidad Tecnológica de Panamáinstacron:U Tecnológica de Panamáspahttp://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80/pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/oai:ridda2.utp.ac.pa:123456789/21602019-12-06T14:50:43Z |
| spellingShingle | Development of a Meat Tenderizer Based on Papaya Peel Islam, Mir Green papaya peel, meat tenderizer, papain, sensory evaluation. |
| status_str | publishedVersion |
| title | 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_short | Development of a Meat Tenderizer Based on Papaya Peel |
| title_sort | Development of a Meat Tenderizer Based on Papaya Peel |
| topic | Green papaya peel, meat tenderizer, papain, sensory evaluation. |
| url | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80 http://ridda2.utp.ac.pa/handle/123456789/2160 |