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Journal of Engineering and Technology

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Browsing Journal of Engineering and Technology by Subject "Análisis de perfil de textura (TPA)"

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    Papaína extraída a partir de la cáscara de la papayuela perteneciente a la especie (Carica papaya L.), por medio de microondas con aplicación en el ablandamiento de la carne bovina
    (Corporación Universitaria Lasallista, 2012-08-30) Gil Garzón, Maritza Andrea; Bedoya Mejía, Vanessa; Millán Cardona, Leonidas de Jesús; Benavides Paz, Yara Licceth
    Introduction. Papain is an enzyme commonly used to tenderize meat, but obtaining it at an industrial scale is a process based on extracting it by making longitudinal cuts on the papayuela and taking the latex that contains the papain. Then, it is dried by the use of a conventional oven, sprinkling or lyophilization. This process takes time and brings loses of the extract during the transformation until obtaining the final product, due to the extensive handling, and this fact can affect its enzymatic quality. Objective.This research work aims to evaluate the extraction of papain by the use of microwaves, as a way to approach an area not yet studied and as an alternative for the use of agricultural waste materials. Methodology. It consisted of several stages: The first was the physical-chemical characterization of the fruit in order to standardize the raw material, followed by the extraction from the Carica Papaya L. papayuela peels in presence of analytic ethanol. The conditions of the microwave oven with a 390W power at a 30 seconds time were established. Later, the extract was filtered and concentrated to be applied on pieces of beef meat from the round area during 60seconds. The effect of the extract on the meat tenderization was verified with a texture profile analysis – TPA- during 0 minutes, 5 minutes and 10 minutes. Results.The statistical analysis reported significant differences (p<0.05) concerning the hardness of the meat after a 5 minutes storage, when compared to the other time periods, and reached a 50% softening. Conclusion. Extracting papain by the use of microwaves is an alternative to obtain this enzyme in shorter periods of time, avoiding its degradation, in comparison with traditional methods.