Abstract
We investigated the effects of bromelain, a plant-derived protease, on the softening of broiler breast meat during a short cooking process compared with the effects of storage at a low temperature. The treatment of meat with bromelain for more than 15min accelerated enzymatic hydrolysis of myofibrillar proteins and resulted in a softening of the meat. The degree of tenderization following bromelain treatment for 1hr was significantly higher than that following storage at 4℃ for 72hr. Bromelain treatment for 1hr increases the concentration of free amino acids in meat by 29%. The increase in the level of glutamic acid in particular was greater than that following storage at a low temperature for 72hr. These results suggest that a short period of bromelain treatment is effective for improving the texture and taste of broiler breast meat.
