Análise comparativa da atividade proteolítica da papaína (Carica papaya) e bromelina (Ananas comosus) na maceração de cortes de carne bovina

Abstract

Due to the higher level of consumer demand stimulated by advertising for quality meat, the retail trade has begun to require from slaughterhouses the supply of meats that present certain qualitative characteristics (tenderness and color). The objective of the study was to explain the feasibility of using the peels and fruit of the "pérola" pineapple and "papaia" papaya in the effectiveness of the tenderness process in the beef cut "posta vermelha". The results showed that the extracts reduced cooking loss and preserved the juiciness of the meat. The sample treated with enzymes for 30 minutes was more effective in maintaining the reddish color. Papain increased the water activity, which can affect the quality and safety of the samples. Regarding hardness, marination with bromelain for 30 minutes and with papain for 150 minutes was more effective in tenderizing the meat. The obtained data were evaluated through statistical analyses, indicating that the marination of beef with bromelain and papain improved its tenderness, but may affect color and water activity. Furthermore, the efficient extraction of enzymes from small quantities of raw material, including papaya peels, reinforced the economic and environmental viability of this process. The use of these enzymes not only improved the physical characteristics of the meat but also promoted sustainable practices in the food industry.