Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef
The increase in tuna production in Indonesia has introduced waste-management challenges. Utilizing pepsin from tuna stomachs for beef tenderization is a potential solution for the food industry. This study aimed to assess the effects of different pepsin concentrations on beef characteristics. This s...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01026.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The increase in tuna production in Indonesia has introduced waste-management challenges. Utilizing pepsin from tuna stomachs for beef tenderization is a potential solution for the food industry. This study aimed to assess the effects of different pepsin concentrations on beef characteristics. This study used a completely randomized factorial design with one factor: beef was treated with 0, 14,000, and 28,000 U/mg pepsin and stored at 4 °C for four days. The results showed that 28,000 U/mg pepsin significantly lowered pH, decreased weight percentage change, increased water-holding capacity, and reduced texture compared to other treatments. Histological examination revealed gradual degradation of meat structure, especially in collagen-deficient areas. Tuna stomach pepsin plays a crucial role in altering the physical and histological characteristics of the beef. |
|---|---|
| ISSN: | 2117-4458 |