Development of a Meat Tenderizer Based on Papaya Peel

Green papaya (Carica papaya L.) peels, obtained as a waste product in the processing of papaya pickles, were dried and their proteolytic activity was compared with that of the enzyme in the papaya latex. The proteolytic activity of the enzyme in papaya peel was about 10 times lower than that in the...

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Bibliographic Details

Main Author:	Islam, Mir (author)
Other Authors:	Molinar Toribio, Eunice (author)
Format:	article
Language:	Spanish
Published:	2013
Subjects:	Green papaya peel, meat tenderizer, papain, sensory evaluation.
Online Access:	http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/80 http://ridda2.utp.ac.pa/handle/123456789/2160
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