DEVELOPMENT OF BANANA BLOSSOM-BASED MEAT PRODUCT USING BROMELAIN ENZYME FROM PHULAE PINEAPPLE CORE WASTE FOR PROTEIN MODIFICATION

Abstract

Plant-based meat analogs are food products made from plant-derived ingredients that mimic the texture and nutritional profile of animal meat. This research aimed to develop a plant-based meat analog using banana blossom (Musa ABB cv. Kluai ‘Namwa’), Textured Vegetable Protein (TVP), and Lion’s mane mushroom as primary ingredients. Protein functionality was modified using proteolytic enzymes to enhance texture and digestibility. Bromelain from pineapple cores, a by-product of the fresh pineapple processing, and bromelain powder standard (BM), was used in the enzymatically modification. The enzymatic activity of bromelain powder and bromelain extract was 45.34±7.14, 13.83±0.44, and 13.63±5.90 GDU/mg, respectively. In comparison to the controlled banana blossom-based meat without pineapple core extract, which had values of 3.38 g/100g protein, 0.15 mg GAE/g, and 0.16 mg Vitamin C/g, respectively, the banana blossom-based meat mixed with 4% of pineapple core extract had higher protein content (5.58 g/100g), total phenolic content (1.12 mg GAE/g), and antioxidant activity (0.84 mg Vitamin C/g). The banana blossom-based meat mixed with 4% pineapple core extract contained 16 types of amino acids and the 6 essential amino acids were found in higher concentration, including Leucine 729.63, Lysine 442.52, Threonine 440.00, Phenylalanine 425.65, Isoleucine 415.02, and Histidine 212.88 mg/100g. Processing involved blending, enzymatic pretreatment, molding, and steam- ooking at 100°C for 30 min, followed by stored in a freezer (cabinet) at -18°C for 30, 45, 60, 75, and 90 days. Sensory evaluation revealed that the products stored in the freezer for 30, 45, and 60 days received the highest overall scores for preference, including color, flavor, and texture. The safety findings based on the increase in total phenolic content and Vitamin C suggest that the enzymatically modified plant-based meat analog is safe and potentially beneficial for health- onscious consumers.