Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 145-155 | Back to browse issues page

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mazaheri M, baghaei H, emadzadeh B, bolandi M. Meat tenderization using natural compounds from fruits and vegetables. FSCT 2019; 16 (91) :145-155
URL: http://fsct.modares.ac.ir/article-7-29115-en.html
1- PhD student
2- Assistant Professor , baghaei.homa@yahoo.com
3- Assistant Professor
4- Associate Professor
Abstract:   (4716 Views)
Despite the relative success of different chemical compounds to improve meat tenderness, adverse effects caused by the use of these compounds on the physicochemical and sensory characteristics of meat, have led to restrictions on their use on an industrial scale. Therefore, in order to prevent these undesirable chemical effects, the application of some natural tenderizers has been considered. Natural meat tenderizers, are substances in those fruits and vegetables containing proteolytic enzymes such as cysteine protease, serine protease, metalloprotease and aspartic proteases. In this paper major biochemical changes that have led to meat tenderness, as well as proper plant sources used in tenderizing process have been reviewed.
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Article Type: Systematic Review | Subject: Food formulations
Received: 2019/01/7 | Accepted: 2019/06/23 | Published: 2019/09/1

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