TITLE:
Optimisation of beef tenderisation treated with bromelain using response surface methodology (RSM)
AUTHORS:
S. Zainal, K. Z. Nadzirah, A. Noriham, I. Normah
KEYWORDS:
Beef; Bromelain; Tenderisation; Response Surface Methodology (RSM)
JOURNAL NAME:
Agricultural Sciences,
Vol.4 No.5B,
July
16,
2013
ABSTRACT: The
purpose of this study is to determine the optimum condition for the tenderization
of beef by bromelain using Response Surface Methodology (RSM). Initially,
bromelain powder was produced from pineapple crown of variety N36. Production of the bromelain powder involves several process steps such as extraction, purification,
desalting and freeze drying. The cube size beef of round part was
treated with bromelain at different pHs of beef, immersion temperatures,
bromelain solution concentrations, and immersion times according to the experimental design which was
recommended by RSM of MINITAB software version 15. Beef tenderness was then
measured by Texture Analyser. The MINITAB software Version 15 was used to
optimise the tenderisation of beef by bromelain. The determination coefficient R2 was 99.97% meaning that
the experimental data were acceptable. It was found that beef could be optimize tenderised
89.907% at the optimum condition at pH of beef of 5.4, immersion temperature
of60℃,
bromelain solution concentration of 0.1682% and immersion time of 10 minutes.
The verification value of beef ten-derisation
at the feasible optimum condition which was determined by experiment was
89.571%. Since the difference between the veri- fication and
predicted values was less than 5%,
therefore, the optimum condition for the tenderisation of beef
predicted by MINITAB software Version 15 could be accepted.