Description
Papain enzyme is applied to meat under vacuum to break down myofibrillar proteins and collagen, improving tenderness while limiting oxidation.
Technical
Papain, a cysteine protease, cleaves peptide bonds in myofibrillar proteins and collagen, generating peptides and free amino acids. The reaction is pH‑dependent (optimal 6–7) and temperature‑sensitive, with activity peaking at 30–40 °C. Vacuum packaging reduces oxygen exposure, slowing oxidative rancidity and microbial growth, but can also cause moisture loss if not carefully controlled.
Science
Primary Reaction
Proteolytic cleavage of myofibrillar proteins and collagen by papain
Sensory Profile
Aroma ()
earthypapayameatysubtlefreshtropicalgreenumamienzymatic