• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.1027-1031
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• 1994

A method for the process of making fig conserves to prevent the denaturation of ficin (EC3.422.3) that is a proteolytic enzyme in fig (Fixus carica L. ) has been developed. The suutable composition ratio of materials such as, fig, sugar, citric acid and potassium sorbate, to make fig conserves was 1,000, 600 , 1.0 and 0.67g , respectively. to maintain the ficin activity, it was necessary that these materials were heated on 55$^{\circ}C$ and concentrated in the reduced pressure. At a result of sensory evaluation , meat treated with fig was the softest among samples. Then the treated beef with 55$^{\circ}C$ converse, 7$0^{\circ}C$ conserves, sugar and control have been shown the decreased rate respectively. There was significantly different in the effect of tenderness between each group(0.1%) . The nitrogen content of connective tissue was relatively low in the groups of the treated beef with fig and 55$^{\circ}C$ converses, 7$0^{\circ}C$ converses sugar and control , which was similar to the order of the ficin activity. This research revealed that the constituent protein of meat muscle was decomposed by ficin and its solubility was relatively higher than before.