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...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01026.pdf |
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| author | Kurniawan Riki Izzati Syifa Azmi Nurul Nurhayati Tati Jacoeb Agoes Mardiono |
| author_facet | Kurniawan Riki Izzati Syifa Azmi Nurul Nurhayati Tati Jacoeb Agoes Mardiono |
| author_sort | Kurniawan Riki |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2d437b35b5b64ae3b9d1cd3ca5a1623b |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-2d437b35b5b64ae3b9d1cd3ca5a1623b2025-01-16T11:19:33ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011470102610.1051/bioconf/202414701026bioconf_eafta2024_01026Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beefKurniawan Riki0Izzati Syifa Azmi Nurul1Nurhayati Tati2Jacoeb Agoes Mardiono3Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityThe 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.https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01026.pdf |
| spellingShingle | Kurniawan Riki Izzati Syifa Azmi Nurul Nurhayati Tati Jacoeb Agoes Mardiono Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef BIO Web of Conferences |
| title | Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef |
| title_full | Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef |
| title_fullStr | Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef |
| title_full_unstemmed | Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef |
| title_short | Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef |
| title_sort | application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01026.pdf |
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