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The Effect of Barbecue Sauce mixed with Extracted Bromelain Enzyme from
Pineapple on Serloin Beef Quality
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Abstract
Physico-chemical and sensory characteristics of sirloin beef curing by tenderized barbecue
sauce with bromelain enzyme concentration for curing beef at 0, 1, 2 and 3 % were studied. It was
found that the firmness and toughness values of the curing beef at 2 and 3 % enzyme gave
significantly lower values when compared with that at 0 and 1 %. The pH values, moisture content,
water holding capacity and cooking yield were decreased when the concentration of the enzyme were
increased. The soluble protein values were increased when the concentrations of enzyme were
increased. Acceptance test revealed that the concentration of enzyme for curing beef at 2 % gave the
highest values of color, odor, texture and overall acceptability.
Keywords:
Enzyme Bromelain, Sirloin Beef, Barbecue Sauce, Pineapple
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*Corresponding author: Tel: 054-342548. Email address:
