Uso de papaína bruta de mamão verde (Carica papaya L.) integral como amaciante de carne

• Ano de defesa: 2000
• Autor(a) principal: Livera, Alda Verônica Souza
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Bioquímica
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/45354

Considering the high waste of papaya crop, and also its economic value this paper aimed to elaborate a meat smoother, from immature papaya (Carica papaya L.). The product was obtained according to this sequence of operations: haversting, transport of fruits, washing and sanitization, weighting, waste discard, trituration, drying, pulverization, weighting and packing. The effects of the product on meat nutritive value, and also its stability and acceptability ware evaluated. The product was analysed according to physicochemical determinations (humidity, yield, enzimatic activity, soluble protein), biologicals (DA, CEA, CEP, RPF) and sensoriaIs (hedonic scale to texture color and flavor) using a commercial tenderizer based on papain as reference. At 55°C the best drying results were obtained after 22 h. The final product presented an income of 8.06%, with 11,46% of humidity, and enzimatic activity similar to reference. During storage occurred a decrease on enzimatic activity of 27,44% and of 56,10%, at 90 and 120 days respectively. Meat treated with the experimental smoother presented better texture, color and flavor than the others. Considering the effect of the papaya tenderizer on biologic value of meat the results showed no significative differences between the treatments. The results indicate the viability of the immature papaya smoother whose action on meat results in better acceptability without damage on its biologic value.