The Use of Syrian Sumac (Rhus coriaria) as a Meat Tenderizer: Effect on Fat, Protein and Collagen Profiles on Pectoralis superficialis Cut
Keywords:Syrian Sumac, Three-Phase Partitioning, Meat Tenderness, Collagen, Fat Content
AbstractThe Syrian Sumac (Rhus coriaria) is a widely used spice in the Arab world of attractive economic importance in food, cosmetic and pharmaceutical industries. Meat tenderness is one of the very most important factors for customers‘ acceptability. The global objective of this study was to add an additional value to Sumac by evaluating its meat tenderizing effect. Crude sumac fruits were used to create three different extracts (aqueous, ethanolic and purified enzymatic extract). Pectoralis superficialis cuts were treated with the extracts and studied for their shear stress, pH, protein and fat contents and collagen. The hypothesis that Sumac could have a meat tenderizing effect was supported by our results showing a significant decrease in shear stress and protein content with increase in collagen solubility. Moreover, an effect on decreasing meat fat was detected, where the aqueous sumac extract decreased significantly the fat percentage in meat. The active enzymes in Sumac were shown to be variate in nature, lipase and protease, with a significant effect on collagen, thus proving Sumac‘s possibility to be potentially used as a meat tenderizer.
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