Quality Characteristics of Fruit and Vegetable Meat Tenderizers Pretreated with Fiber-Degradation Enzymes

The objective of this study was to develop a meat tenderizer using common fruits and vegetables ‒specifically red beet, radish, pear, and apple‒ that are frequently used in Korean cuisine. Additionally, the study sought to enhance protease activity, yield, and sensory properties by pre-treating the tenderizers with fiber-degradation enzymes (Celluclast, Viscoflow, and Pectinex). The results indicated that red beet exhibited the highest protease activity, followed by radish, pear, and apple. These ingredients were then combined in a ratio of 2:1:1:0.5. The tenderizers were divided into four experimental groups, each treated with different combinations of fiber-degradation enzymes. The findings demonstrated that the experimental groups had significantly greater protease activity, yield, sugar and salt content, polyphenol content, and DPPH radical scavenging activity compared to the control group. In sensory evaluations, the experimental groups received significantly higher scores for color, taste, flavor, appearance, texture, and overall preference. Among the enzyme combinations tested, the blend of 2% Celluclas, 1% Pectinex, and 0.5% Viscoflow showed the best results. Based on these findings, it can be concluded that a meat tenderizer made from red beet, radish, pear, and apple, when pre-treated with fiber-degradation enzymes, is well-suited for the Korean diet. Specifically, the combination of Celluclast, Pectinex, and Viscoflow proves to be particularly effective.