Can papain or any other protease enzyme from other foods be used to dissolve meat by cooking at appropriate temperatures?
Papain and other protease enzymes are frequently used to tenderize meat. However, they usually get cooked without a proper temperature control and the optimal protease temperature (which according to 1 is 55-65 degrees Celsius) is most likely too quickly passed for dissolving meat and only ends up tenderizing it instead. So would an outcome of dissolution of meat be achievable if the ingredients (meat plus papain) are kept at the optimal temperature (55-65 degrees Celsius according to 1) for a much longer duration-say, an hour?
Best Answer
Yes, the meat that is in direct contact with the enzyme will be dissolved.
This is why the proteases are usually employed in marinating. You can add freshly pressed papaya juice (or kiwi juice, or whichever source you prefer) to your marinade, and let the meat sit in it. When you take it out, the outermost layer will be mushy and will have taken on a very nice taste. Then you fry your steak. The times can be as short as the one hour you mention, but also much longer, for example overnight.
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What role does papain play in cooking meat?
Papain breaks down tough meat fibers and has been used for thousands of years to tenderise meat eaten in its native South America. Meat tenderisers in powder form with papain as an active component are widely sold. Papain can be used to dissociate cells in the first step of cell culture preparations.What is the role of papain in cooking chicken?
In meat industry, papain is used for increasing tenderness due to hydrolysis of myofibrillar and collagen proteins (Ashie et al. 2002) . Since the breakdown of myofibrillar proteins is associated with improvement of functional properties, papain can also be applied for this purpose. ...Which enzyme is used in tenderizing meat?
Papain and bromelain are the most commonly used plant enzymes for meat tenderization (Liu, Liao, Qi, & Tang, 2008. The industry development of papain and bromelain. Science and Technology of Food Industry, 7, 091.What enzyme is in meat?
Exogenous Enzymes. There are numerous naturally occurring proteolytic enzymes of plant origin that have the potential to improve tenderness of tough meat. The most commonly used are papain, zingibain, cucumin, and ficin. Papain-treated meat was very tender, but also scored high for bitterness (Gerelt et al., 2000).Meat Processing Enzymes Introduction: Bromelain, Papain
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