Elaboración de un condimento ablandador a base de la enzima ficina y su efecto en las características organolépticas en la carne de res.

Abstract

The main objective of this research study was to elaborate a tenderizing seasoning that improves the organoleptic characteristics of beef. Thus, the high nutritional value attributed to beef contributes significantly to the consumer's well-being; however, better product quality is increasingly demanded, which is linked to organoleptic qualities and texture stands out as a crucial factor. The methodology implemented had a qualitative and quantitative approach; two methods of ficin extraction were used: dehydration method and three-phase separation method; subsequently, three seasonings were formulated at different concentrations of ficin to evaluate the texture with an analytical and sensory test, in addition to analyzing the flavor through a sensory test. By means of this methodology, it was determined that the best method for obtaining ficin is by three-phase separation because an adequate consistency is obtained for its subsequent formulation and consumption; the presence of enzyme was confirmed through the Balls and Hoover coagulation test; through the sensory and analytical test, it was determined that the best formulation of softening seasoning is the one containing the greatest amount of enzyme. In this context, it is concluded that the tenderizer seasoning contributes to the improvement of the organoleptic characteristics of beef, there being a dose-response relationship between the concentration of ficin and the texture of the meat.