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Proteolytic and Lipolytic Activity of Molds Isolated from Aged Beef
A W Kotula1, S G Campano1, D M Kinsman1
1Meat Science Research Laboratory, Beltsville Agricultural Research Center, United States Department of Agriculture, Beltsville, Maryland 20705 and Department of Animal Industries, University of Connecticut, Storrs, Connecticut 06268.
Abstract:
This study evaluated the proteolytic and lipolytic activity of several strains of Thamnidium elegans , Mucor mucedo and Chaetostylum fresenii on selected test proteins and lipids. At 18°C, the zone of hydrolysis to colony size ratio on skim milk agar, representing proteolytic activity after 4 d, was 0.92, 0.80 and 0.67 for M. mucedo , C. fresenii and T. elegans , respectively. A similar trend was noted after 4 d of incubation at 24°C. There was positive lipolytic activity on Tween 80 at 18 and 24°C for the same three molds. The proteolytic and lipolytic activity decreased with decreasing temperatures so that at 4°C, the temperature of most probable use if applied to meat, the effect was negligible unless long incubation times were used. The absence of proteolytic activity of the molds at 4°C and the impracticality of aging beef at 18 or 24°C suggest that treatment of meat with molds to enhance tenderness may not be feasible.
Insights
This study investigated mold enzyme activity for meat tenderization. Proteolytic and lipolytic activities were observed at higher temperatures but were negligible at 4°C, suggesting mold treatment may not be feasible for meat aging.
Area of Science:
- Food Microbiology
- Enzymology
- Biotechnology
Background:
- Mold species like Thamnidium elegans, Mucor mucedo, and Chaetostylum fresenii possess proteolytic and lipolytic enzymes.
- These enzymes have potential applications in food processing, including meat tenderization.
Purpose of the Study:
- To evaluate the proteolytic and lipolytic activity of selected mold strains.
- To determine the feasibility of using these molds for meat tenderization at different temperatures.
Main Methods:
- Assessing proteolytic activity using skim milk agar.
- Measuring lipolytic activity on Tween 80.
- Incubating cultures at 4°C, 18°C, and 24°C.
Main Results:
- Thamnidium elegans, Mucor mucedo, and Chaetostylum fresenii exhibited proteolytic activity at 18°C and 24°C.
- Lipolytic activity was detected for all tested molds at 18°C and 24°C.
- Enzyme activity significantly decreased at 4°C, becoming negligible.
Conclusions:
- The proteolytic and lipolytic activity of these molds is temperature-dependent.
- Low activity at 4°C and impractical high temperatures suggest limited potential for mold-assisted meat aging.
- Further research may be needed to explore alternative methods or mold strains.
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