Table 8.4 Effect of heat treatment on the quality of tomato sauce.

Samples Description
Tomatoes liquid, more viscous,
treated with red
heat
Tomatoes liquid, viscous, dark
not treated red
with heat

Shown in Table 8.4 is the result that shows the effect of heat treatment on tomato sauce quality.
Samples that did not undergo heat treatment is dark colored and not as viscous as the heat treated sample.
Theoretically, enzymes called pectin methyl esterase (also called pectinesterase) catalyzes the de-
methoxylation of the methyl esters in pectin. It is substrate specific for the methyl esters in pectin.
According to Bowers (1992), the reaction yields methanol and polygalacturonate, producing blocks of de-
esterified galacturonosyl residues in the chain. This enzyme is easily deactivated by heat. If inactivated, the
samples are expected to retain its initial characteristics after heating. Pectins capability to form gel
(thickening ability) should be retained, therefore making the heat treated samples more viscous than the
untreated samples.

Table 8.5 Effect of proteinase on meat.

Sample Texture
Control 1

Pineapple Juice 4

Latex of 3
Immature
Papaya
Meat 2
Tenderizer
*toughest = 1, softest = 4

Shown in Table 8.5 is the effect of proteinases on meat. Theoretically, meat applied with meat
tenderizers should exhibit the softest or most tender texture while pineapple juice and the latex of immature
papaya is not as effective as using meat tenderizers in softening meat. According to Belitz and Grosch
(1999), an enzyme that catalyzes the hydrolysis of proteins is called proteases. This reaction yields
proteoses, peptones, polypeptides, including small amounts of amino acids.

The reason why pineapple and papaya has meat softening properties is because it contains the
enzyme called bromelain and papain, respectively, which are both examples of a proteinase. Its activity
ranges from pH 4.5 10 which is more optimized at pH 6-7.5. Chemical tenderizers commonly tenderize
the meat fibers by using commercial meat tenderizers. These commercial meat tenderizers is usually white
powder in form. It is mostly composed of papaya extracts, where it (papain) can break down tough meat
fibers. Commercial meat tenderizers available at markets contain other additives such as salt, sugar , and
calcium stearate.
 In the experiment, it showed the that pineapple juice was the softest sample, followed by the papaya
latex, leaving the meat tenderizer third from the list. The papain from the fresh pineapple was probably
more potent than the meat tenderizer. These erratic results could have been committed due to human errors
due to the subjectivity in sensory analysis.

Table 8.6 Urease activity of Different soybean flour samples

Sample Test Blank pH

Fresh 7.4 6.9 0.5
Soybean
Roasted 7.2 6.6 0.6
Soybean

Indication whether sufficient heat treatment was done can be determined using enzyme assay. It
determines the value of residual urease in the sample. Urease is an enzyme that catalyzes the reaction of
breaking down urea. According to Smith (1972), it causes the hydrolysis of urea to yield carbon dioxide
and ammonia. Whenever ammonia is generated in a system, it is always implied that the solution becomes
alkaline which may or may not induce positive effect on the system. They are naturally present in the
soybean. The pH can be measured to know whether generation of ammonia occurred or not. An increase in
pH means that ammonia was generated. Urease activity can be calculated by using the formula below:

Urease Activity (pH) = (pH of test sample) - (pH of blank sample)

Urease activity with the value 0.15 and above means that there were changes, and/or
underprocessing occurred. A value lower than or equal to 0.05 means that the sample was overprocessed.
As seen in Table 8.6, roasted samples were still under the category of underprocessed samples. It should
be noted that this type of assay only gives the experimenter a preliminary perspective and further scientific
analysis must be conducted.

BELITZ HD and GROSCH W. 1999. Food Chemistry. 2nd edition. Germany: Springer-Verlag Berlin
Heidelberg

BOWERS J. 1992. Food theory and applications. 2nd edition. Macmillan Publishing Company. New
York, USA.

SMITH AK and CIRCLE SJ. "Soybeans: Chemistry and Technology", Vol. 1, AVI Publishing,Westport,
CT, 1972.