Estimation of bromelain concentration in pineapple juice by measurement of beef textural properties

Abstract

This study examined how the measurement of beef textural properties after immersion in pineapple juice can be used to estimate the bromelain concentration of the juice. Muscle samples from the M. supraspinatus of Japanese Shorthorn steers (n＝5) were immersed in bromelain solution (0.1%, 0.5%, 1.0%, 2.0%, and 3.0%) or pineapple juice for 1 h. Textural profiles of the muscle samples were then assessed. The maximum load, cohesiveness, and load of gumminess of the muscle samples significantly decreased with bromelain concentration in the solution. The relationship between bromelain concentration in the solution and load of gumminess of the muscle sample was analyzed using a regression analysis. Applying the load of gumminess of the muscle sample immersed in the pineapple juice to the regression equation showed that the bromelain concentration in the pineapple juice was 0.43%.