Analysis of protease activity in Ananas comosus, psidium guajava and Mangifera indica extracts by agar plate technique and meat quality assessment

Recently, uses of proteolytic enzyme or protease derived from fruit and vegetable has been widely used for food and healthcare industry. Fruit such as pineapple (Ananas comosus), Guava (Psidium guajava) and mango (Mangifera indica) contains different amount of protease where can be analysed by using agar plate techniques and meat quality assessment.The homogenization process was done to extract by disrupted the sample's cell and release intracellular proteolytic enzyme from pineapple (Ananas comosus) stem and fruit. Guava (Psidium guajava) fruit and mango (Mangifera indica) fruit for 10 minutes. The proteolytic activities of different fruits together with McCormick meat tenderizer and distilled water are investigated by the hydrolysis effect in skimmed milk agar plate and gelatin agar plate technique. The Software Package for Social Science (SPSS) version 16 was used for statistical analysis. One way ANOVA and Duncan test was chosen to test whether there is significant difference between clear zone changes in skimmed milk agar plate and gelatine agar plate for 12 hours and 24 hours.The proteolytic enzyme of different fruits was then analysed on meat quality assessment including water holding capacity by centrifuged at 3000 rpm for 25 minutes and homogenized the treated meat with different proteolytic enzyme of fruits for pH assessment. From the agar plate test, the clear zone with different diameter can be seen in gelatin agar plate and skimmed milk agar plate. There were significant differences (p<0.05) in total proteolytic activity in both gelatin agar plate and skimmed milk agar plate method which showed proteolytic activity of Ananas comosus fruit is most active and obtained most significant differences compared to others extracted protease. For the test towards meat quality assessment, meat sample treated with protease from extracted Ananas comosus stem extract obtained lower WHC percentage which is 1.33% and pH 5.57 thus making the meat to become less available for water holding and increase protein denaturation. Extracted protease from Ananas comosus's stems has higher potential to breakdown meat protein making it more tenderness. Therefore, it is recommended to be used in a production of meat tenderizer products. Furthermore, extracted protease from Ananas comosus fruit obtained an proteolytic activity to broken down casein protein in milk and protein in gelatine agar