Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of cashew protease was optimized using response surface methodology (R2 = 0.9803) by varying pH, CaCl2 concentration, mixing time, and mass. pH 6.34, 7.92 mM CaCl2 concentration, 5.51 min mixing time, and 19.24 g sample mass were the optimal extraction conditions. There was no significant difference (n = 3; p < 0.05) between the calculated (6.302 units/mL) and experimental (6.493 ± 0.229 units/mL) protease activity. The ascending order of the effects was pH < mixing time < CaCl2 < sample mass. In meat tenderizing application, the meat samples treated with 9% (v/w) crude protease extract obtained the lowest shear force (1.38 ± 0.25 N) to cause deformation on the meat. An electrophoretic analysis showed that protein bands above ~49.8 kDa were completely degraded into protein bands below ~22.4 kDa. SEM shows the disruption of the muscle fibres after being treated by the Cashew protease. The results of this study shows the Cashew (Anacardium occidentale) crude extract can be used as an alternative of the animal and microbial protease as meat tenderizer and subsequently overcome the shortcoming of the halal industrial protease.

中文翻译：

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使用从腰果 (Anacardium occidentale) 中提取的蛋白酶作为可能的肉类嫩化剂的适用性：一种实验设计方法

肉嫩度是决定消费者对肉制品适销性接受程度的最重要的感官特性之一。因此，通过探索植物来源的蛋白水解酶作为肉嫩化剂，寻求一种有效的肉嫩化方法。在这项研究中，一种来自腰果的新型蛋白酶被确定为一种新的替代清真肉类嫩化剂。通过改变 pH、CaCl2 浓度、混合时间和质量，使用响应面法 (R2 = 0.9803) 优化腰果蛋白酶的提取。pH 6.34、7.92 mM CaCl2 浓度、5.51 分钟混合时间和 19.24 g 样品质量是最佳提取条件。计算的 (6.302 单位/毫升) 和实验 (6.493 ± 0.229 单位/毫升) 蛋白酶活性之间没有显着差异 (n = 3; p < 0.05)。影响的升序是 pH < 混合时间 < CaCl2 < 样品质量。在肉嫩化应用中，用 9% (v/w) 粗蛋白酶提取物处理的肉样品获得最低剪切力 (1.38 ± 0.25 N)，导致肉变形。电泳分析表明，高于~49.8 kDa 的蛋白质条带完全降解为低于~22.4 kDa 的蛋白质条带。SEM 显示腰果蛋白酶处理后肌纤维的破坏。本研究结果表明，腰果（Anacardium occidentale）粗提物可作为动物蛋白酶和微生物蛋白酶的替代品，作为嫩肉剂，克服了清真工业蛋白酶的缺点。25 N) 导致肉变形。电泳分析表明，高于~49.8 kDa 的蛋白质条带完全降解为低于~22.4 kDa 的蛋白质条带。SEM 显示腰果蛋白酶处理后肌纤维的破坏。本研究结果表明，腰果（Anacardium occidentale）粗提物可作为动物蛋白酶和微生物蛋白酶的替代品，作为嫩肉剂，克服了清真工业蛋白酶的缺点。25 N) 导致肉变形。电泳分析表明，高于~49.8 kDa 的蛋白质条带完全降解为低于~22.4 kDa 的蛋白质条带。SEM 显示腰果蛋白酶处理后肌纤维的破坏。本研究结果表明，腰果（Anacardium occidentale）粗提物可作为动物蛋白酶和微生物蛋白酶的替代品，作为嫩肉剂，克服了清真工业蛋白酶的缺点。