Abstract
We reported previously that protease papain used in the cookery made some meat tender. In the present paper we further investigated cooking beef-rounds, whale meat and cuttlefish with the enzyme.
1. Beef-rounds :
In “Steaming, Baking, Roasting and Frying, ” seasonings had little effect on making the meat tender. Beef-rounds seasoned after the papain treatment were tender and tasteful.
2. Whale meat :
a. Whale meat treated with papain of 110-588 PU/ml had favorable tenderness.
b. “Frying and Baking” are good ways to cook whale meat treated with the enzyme.
c. The production of soluble peptide remarkably increased as the activity of the enzyme increased in the range between 110 PU/ml and 588 PU/ml.
3. Cuttlefish :
Cuttlefish was boiled and baked after being treated with papain of 74-185 PU/ml and then seasoned. The results showed tenderness as well as good taste.
