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
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Date
2012-08-30
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Facultad de Ingenierías
Facultad de Ingenierías
Abstract
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.
Description
Keywords
Corporación Universitaria Lasallista, Facultad de Ingenierías, Carica papaya L, Papaína, Análisis de perfil de textura (TPA), Enzima proteolítica, Microondas, Cáscara de la papayuela, Carne aditivos