The effect of reinforced marination with papain and bromelain on chilled beef meat quality

Document Type : Original Article

Authors

1 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt.

2 Animal Health research institute, Shebin El koom branch

Abstract

Beef is a very perishable food due to its higher water content and nutrient-dense matrix so, this study aimed to determine the impact of bromelain and papaya-fortified yoghurt and whey-based marinade mixtures on the microbiological quality and shelf-life of chilled beef. Each treatment's seven chilling spots received one bag each, totaling seven bags. The pH, Thiobarbituric Acid, and total volatile basic nitrogen levels of beef meat marinated in either whey or yoghurt, particularly yoghurt fortified with papaya or bromelain enzymes, were considerably lower than those of control marinated beef (P < 0.05). Aerobic plate count, Staphylococcus aureus, psychrotrophic bacteria, and coliform count were simultaneously all negatively impacted by papaya or bromelain-fortified marinades in microbiological counts. PY in particular showed a stronger growth-suppressing impact than marinades enriched with bromelain (P < 0.05). After two days, when combined with yoghurt, this effect became noticeable, and after the tenth or twelve days, it was potent enough to totally suppress the growth of Staphylococcus aureus, psychrotrophic bacteria, and coliforms in beef. The sensory characteristics of the chilled beef meat were improved by all marinades, including papaya and bromelain, which were consistently rated higher than 3 overall even after 12 days. The results of the current study showed that bromelain and papain proteases offer a workable method for creating antibacterial systems for products derived from beef.

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