EFFECT OF PAPAIN EXTRACTED FROM PAPAYA PEEL USING AQUEOUS TWO-PHASE SYSTEM ON TENDERIZATION OF CHICKEN AND MUTTON

Abstract

The aim of this study was to investigate the enzymatic tenderization of mutton and chicken meat using papain, an enzyme derived from the peel of papaya, through the utilization of aqueous two-phase extraction. The extracted papain enzyme was then employed in a dipping method to assess its influence on the tenderness of the meat. Different concentrations of papain (ranging from 0.025% to 0.2%) were added to a solution, and the meat samples were dipped in specific concentrations of the enzyme solution. Texture profile analysis, cooking profile evaluation, and sensory assessment were conducted to determine the tenderness of the meat. The results demonstrated that as the concentration of papain increased, the tenderization of the meat improved. For chicken meat, a 0.2% papain concentration resulted in a hardness of 1.53N, compared to 29.83N for the control sample. Similarly, for mutton, a 0.2% papain concentration led to a hardness of 7.97N, while the control sample exhibited a hardness of 77.9N. Based on sensory evaluation, the 0.05% papain concentration was chosen for chicken meat, and a 0.125% concentration was selected for mutton to achieve optimal tenderization. These findings provide confirmation that papain, as a proteolytic enzyme, effectively enhances meat quality by improving tenderness.