Pomelo (Citrus maxima) Fruit Extract as an Alternative Carabeef Tenderizer

Proponents:

Baysa, Kyr Aladdin

Cabigayan, Wisley Ian A.

Cugtas, Sarah Abegail Lyn C.

Mabutol, Shiene l.

Mameloto, Jake P.

Oliva, Mac Gerwin R.

A SCIENCE INVESTIGATORY PROJECT PROPOSAL

Calbiga National High School

Calbiga, Samar

Mr. RONALDO C. HITOSIS Jr.

Research Adviser
 INTRODUCTION

Eating meats that hard to chew doesn’t really give you the appetite to eat. As

consumers we want that the meats served on the table is palatable and of course,

tender. Nowadays, the use of meat tenderizers is very essential in households,

restaurants, and food chains. However, commercial meat tenderizers present in the

market are high price and composed of preservatives which are unhealthy to our body.

Therefore, we have search on how could we tenderize meat without using commercial

meat tenderizer and then we have discovered that pomelo fruit extract has the potential

of tenderizing a meat. This would be a big help to all the people who own restaurants

and food chains and even in every household. Instead of buying commercial meat

tenderizer which contain lots of preservatives which can affect one's health, they can

use pomelo fruit extract as an alternative tenderizer.

A. Background of the study

The other alternatives in tenderizing carabeef meats have also been studied but

just with a few researches. One to mention is the pure and crude papain and bromelain

as carabeef tenderizers where the carabeef was injected with either 0.1g/kg or 0.3g/kg

of pure papain or bromelain solutions and other crude papain or bromelain extracts or

their mixture to study the histological changes of muscle fiber the shear force values

were reduced by as much as 38% to 63% in the enzyme-treated carabeef compared to

the control there was a 13.42% to 37.96% improvement in the tenderness score of

carabeef treated with the enzymes (Srisung P., 2005). The other one is the quality and

shelf-life attributes of carabeef treated with curd, lemon juice and blade tenderization

where Curd is one of the most popular milk products in India and is widely consumed

throughout the country. Lactic acid is the major component in curd that contributes to

tenderness of meat. Lemon (Citrus limon), a common and popular fruit in India is a rich

source of citric acid and lemon juice is also used in tenderization of meat. Curd and

lemon juice, two naturally occurring sources of weak acids are commonly used in Indian

kitchens for meat marination as well as ingredients in day-to-day cooking (Divakar, N.,

et al.). while we have searching on the other studies, we have noticed that only a few

researchers studied about carabeef tenderizer. Hence the researcher got interested

studying carabeef tenderizer on how to prove the effectiveness of pomelo fruit extract

as an alternative carabeef tenderizer.

B. Statement of the problem

General Objectives:

This study is to determine or prove if pomelo fruit extract can be an alternative carabeef

tenderizer

Specific objectives:

1. To determine if pomelo fruit extract is effective enough to tenderize carabeef in

terms of:

a) Tenderness of meat

b) Shelf life

c) Texture

2. Differentiating the quality of the alternative meat tenderizer to the commercial

meat tenderizer in terms of:

a) Tenderness of meat

b) Shelf life

c) Texture

C. Hypothesis

Ho:

There is no significant difference between the carabeef with alternative meat tenderizer,

commercial meat tenderizer, and no meat tenderizer in terms of:

a) Tenderness of meat

b) Shelf life

c) Texture
Ha:

There is a significant difference between the carabeef with alternative meat tenderizer,

commercial meat tenderizer, and no meat tenderizer in terms of:

a) Tenderness of meat

b) Shelf life

c) Texture

D. Significance of the Study

This research study is made for those carabeef lovers who own food chains,

restaurants, as well as households. Indeed, carabeef are hard to chew thus making it

hard for them to enjoy eating it. That’s why we made this study for those people who

hate to avail expensive carabeef tenderizers, since as an alternative, we can turn

pomelo (citrus maxima) into an alternative carabeef tenderizer due to its extract that has

a substance that can soften the texture of carabeef.

E. Scope and Limitations

This investigatory project will be conducted at Cugtas’ residence in Brgy, 7,

Calbiga Samar. This research study will be conducted in August 2022 to november

2022. Its scope focuses only on the effectiveness of pomelo (citrus maxima) fruit extract

as a carabeef tenderizer in terms of, tenderness of meat, shelf life, texture, taste.

F. Definition of Terms
To ensure common understanding of the terms used in this research, the following

terminologies were operationally defined:

Carabeef – The variable that will be used to tested by the fruit tenderizer

Enzyme – Substance in animal and plant that help to cause natural process

Tenderize – making the meat softer

Pomelo – Largest citrus fruit from the family rutaceae and this is where we get the

extract

G. Review Related Literature

Related literature

Health Benefits of Pomelo fruit

 Highly nutritious

Pomelo contains a variety of vitamins and minerals and is an excellent source of vitamin

C, one peeled pomelo (about 21 ounces or 610 grams) contains Calories: 231,

Protein: 5 grams, Fat: 0 grams, Carbs: 59 grams, Fiber: 6 grams, Riboflavin: 12.6% of

the Daily Value (DV), Thiamine: 17.3% of the DV, Vitamin C: 412% of the DV,

Copper: 32% of the DV, Potassium: 28% of the DV. One fruit packs several days’ worth

of vitamin c, a powerful immune-boosting antioxidant that helps prevent cellular damage

from harmful compounds called free radicals.

 Full of fiber
One pomelo offers 6 grams of fiber. Most people should aim to get at least 25  grams of

fiber per day, so the fruit is an excellent way to help you meet your needs In addition,

fruit fiber, such as that of pomelo, has been associated with improved bone density,

long-term weight maintenance, improved gut and brain health, and a decreased risk of

some chronic diseases.

 May promote weight loss

Pomelo may help you lose weight, one peeled pomelo (about 21 ounces or 610 grams)

contains 230 calories, which is a relatively low number for such a large volume of food.

What’s more, pomelo contains protein and fiber, both of which can help keep you

feeling full for longer. Both protein- and fiber-containing foods help induce feelings of

fullness. Thus, you may find it easier to reduce your calorie intake and lose weight by

choosing these foods.

 Rich in antioxidants

Pomelo is full of antioxidants, which can help prevent and reverse cellular damage

caused by free radicals. Free radicals are compounds found in the environment and

food. They can cause health problems and chronic disease when they build up in your

body in high levels. Pomelo not only contains over 400% of the DV for vitamin C, a

powerful antioxidant, but also packs several other antioxidant compounds. The main

antioxidants in pomelo are naringenin and naringin, both of which are commonly found

in citrus fruit. Additionally, pomelos contain lycopene, an anti-inflammatory antioxidant

that’s also present in tomatoes. Many of the benefits of pomelos, such as their anti-

aging and heart-healthy properties, are credited to their high antioxidant content.

 May boost heart health

Pomelos may boost heart health by reducing levels of cholesterol and triglycerides, two

blood fats that have been linked to heart disease. One 21-day study in rats found that

supplementing with concentrated pomelo extract reduced triglyceride levels by up to

21%, total cholesterol by up to 6%, and LDL (bad) cholesterol by up to 41%. Another

study noted that pomelo may reduce these blood fats by preventing the cholesterol in

food from being fully absorbed into the body. However, more research in humans is

needed to establish a connection between pomelo fruit and heart health. Note that you

should avoid pomelo if you’re taking statin drugs for high cholesterol. Like grapefruits,

pomelos contain compounds called furanocoumarins, which can affect the metabolism

of statins.

 May have anti-aging properties

Due to its high antioxidant content, pomelo may exert anti-aging effects. Antioxidants,

including vitamin C, can help prevent skin damage caused by harmful free radicals,

helping you maintain a more youthful appearance. Pomelo may also decrease the

formation of advance glycation end products (AGEs), which are caused by high blood

sugar levels. AGEs can contribute to the aging process by causing skin discoloration,

poor circulation, and vision and kidney problems — especially in people with type 2

diabetes. However, one test-tube study found that pomelo extract significantly
decreased the number of AGEs that were formed after exposure to sugar. Moreover,

essential oil from the peel of pomelo is rich in antioxidants and can decrease melanin

production in the skin, potentially helping prevent discoloration and sunspots.

 May be antibacterial and antifungal

Pomelo may also have antibacterial and antifungal properties, though most of the

research on these effects has used Essential oils made from pomelo peel. In one test-

tube study, pomelo essential oil slowed the growth of bacteria on soft contact lenses.

Another study observed that pomelo essential oil killed Penicillium expansum, a fungus

that can produce a harmful neurotoxin, more effectively than orange, lime, or lemon oils.

While the fruit itself may boast some of these antibacterial and antifungal properties,

more research is needed. Because essential oils are highly concentrated, you should

not ingest them, and they should be properly diluted before you apply them to your skin.

 May fight cancer cells

Pomelo may likewise help kill cancer cell and prevent the spread of cancer. One study

in mice found that pomelo peel extract suppressed tumor growth, boosted the immune

system, and killed cancer cells. A similar study observed that an extract made from

pomelo leaves killed skin cancer cells in mice. In addition, naringenin - one of the main

antioxidants in pomelo — has been shown to kill prostate and pancreatic cancer cells,

as well as slow the spread of lung cancer in test-tube studies. Still, more research in

humans is needed to fully understand pomelo’s effect on cancer. Finally, it’s important
to remember that pomelo fruit contains much smaller amounts of these potentially

cancer-killing compounds than the concentrated forms used in studies.

 Easy to add to your diet

Pomelo is easy to add to your diet. You may be able to purchase fresh pomelo at a local

Asian market, and dried pomelo is available online. Though dried pomelo is commonly

used to make desserts or eaten as candy in some Asian countries, it’s much higher in

calories and added sugar than fresh pomelo. To peel pomelo, cut off an inch (2.5 cm)

from the pointed end of the fruit. Then cut several inch-long (2.5 cm-long) notches into

the thick rind around its diameter. Peel the rind off section by section using these

notches. After peeling the skin, you can easily divide the remaining fruit into sections.

Like other citrus fruits, pomelo fruit is separated into sections by a thin, white, fibrous

membrane — called the pith — that makes it easy to pull apart. Pomelo can be eaten by

itself as a snack or used as a substitute for other citrus fruits in recipes. It also makes an

excellent addition to salads. (https://www.healthline.com/nutrition/pomelo-fruit#9.-Easy-

to-add-to-your-diet)

Types of enzymes in citrus maxima

In this study, the interactions of free and bound phenolic-rich extracts from shaddock

peels (popular in folklore for the management of diabetes and hypertension) with α-

amylase and α-glucosidase (key enzymes linked to type-2 diabetes) and angiotensin I-

converting enzyme (ACE) (key enzyme linked to hypertension) were assessed. The free

phenolics of shaddock (Citrus maxima) peels were extracted with 80% acetone, while
the bound phenolics were extracted from the alkaline and acid hydrolyzed residue with

ethyl acetate; and their interaction with the enzymes were assessed. The phenolic

extracts inhibited α-amylase, α-glucosidase and ACE enzyme activities in a dose-

dependent manner; however, bound phenolics had significantly higher (P<0.05) α-

amylase inhibitory activities, than free phenolics, which had significantly higher (P<0.05)

ACE inhibitory activities. There was no significant difference (P>0.05) in their α-

glucosidase inhibitory activities. The stronger inhibition of α-glucosidase when

compared to α-amylase is of great pharmaceutical importance. The phenolic inhibited

sodium nitroprusside induced lipid peroxidation in pancreas in a dose dependent

manner. Therefore, free and bound phenolic extracts from shaddock peels could be

used as nutraceutical for the management of hypertension and type-2 diabetes.

(https://pubmed.ncbi.nlm.nih.gov/22813568/)

G.2. Related Studies

According to Danica Ghean Paligutan, Kent Richard Amoyo, Lissa Mae Calo-oy, Rea

Jane Abella, Kent Roi Cidro, Ma. Jenine Paquia. The study focuses in proving the

papaya extract as a meat tenderizer. The researchers used unripe papaya and meat.

The materials needed are easily found inside the houses. The meat was soaked for 30

minutes into the papaya extract. The persons who rated the experiment were satisfied

of the right concentration of papaya extract and rated it as “excellent.” With the

presence of papain in the papaya extract the meat was tenderized. It was proved that

papaya extract can tenderize meat. Meat is an animal flesh that is eaten as food. Meat

is mainly composed of water, protein and fat. The advents civilization such as chickens,
sheep, pigs and cattle and eventually their use in meat production on an industrial

scale. Meat is an edible raw, but is normally eaten after it has been cooked and

seasoned or processed in a variety of ways. Unprocessed meat will spoil or not within

hours or days as a result of infection with and decomposition by bacteria and fungi.

Most often, meat refers to the skeletal muscle and associated fat and other tissues such

as offal. Meat sometimes also used in a more restrictive sense the flesh of mammalian

species (pigs, cattle, lambs, etc.) raised and prepared for human consumption to the

exclusion of fish, other seafood, poultry or other animals. It is mostly the muscle tissue

of an animal. Most animal is roughly 75% water, 20% protein and 5% fat, carbohydrates

and assorted proteins. Meat has also collagens. The main structural protein of the

various connective tissue of animal. This study uses the papaya extract. From the

papaya the presence of “Papain” revealed. Enzyme that can break down collagens in

the meat and to make the meat softer. (http://papayatenderizer.blogspot.com/)

According to Deborah Liwes and B. S. LUH the effect of actinidin on the tenderness of

broiled bovine semitendinosus (ST) steaks was studied. An actinidin activity of 400

U/mL resulted in Kramer shear values and sensory tenderness scores equivalent to that

produced by Adolph's papain-based meat tenderizer (18 U/mL). Both were significantly

(P<0.05) more tender than steaks having no tenderizing treatment. Actinidin did not

over-tenderize the steak surface as did Adolph's meat tenderizer. Hydrolysis of

myofibrillar proteins in enzyme-treated steaks prior to broiling was considerably less for

actinidin than for papain when using activities to attain equal Kramer shear values of
broiled steaks.

(https://www.researchgate.net/publication/227589464_Application_of_actinidin_from_ki

wifruit_to_meat_tenderization_and_characterization_of_beef_muscle_protein_hydrolysi

s)

According to Janhvi Manohar*, R. Gayathri, V. Vishnupriya, the aim is to study the meat

tenderizing effects of bromelain obtained from pineapple extract. Tenderization of meat

is defined as the breaking down of collagen in meat to make it more palatable and

bromelain does the same by degrading the collagen fibers of meat as bromelain is a

mixture of two proteases. Bromelain is an enzyme found in pineapple that has uses in

medicine and in the tenderization of meat. It is commercially derived from the stems of

pineapple. The objective is to assess the proteolytic activity and analyze the factors like

concentration of bromelain, pH, water-holding capacity, moisture content which affect

meat tenderization by bromelain from pineapple extract. This study aids us to analyze

the factors which affect the action of bromelain on meat and thus affect cooking time.

The physicochemical characteristics of the meat samples treated with bromelain were

determined. The pH of meat on addition of various concentrations of bromelain seemed

to decrease thus, tenderizing the meat as the acidity increased, with the lowest pH

being 5.51. The water-holding capacity (WHC) gradually increased; however, there was

a sudden drop in one of the bromelains treated meat samples (from 9% to 8%). The

highest WHC was recorded to be 11% in the meat sample with the highest

concentration of bromelain. The moisture content, too, was analyzed and was found to

be initially increasing and then decreased when the concentration of bromelain was the

highest. Thus, these results indicate that bromelain derived from pineapple extract can
be used for the effective tenderization of meat.

(https://globalresearchonline.net/journalcontents/v39-1/17.pdf)

METHODOLOGY

A. Materials and Equipment Needed

Table 1.1 Materials Needed

Quantity Material

1 kg Carabeef

2 pcs Ripe Pomelo Fruit

Table 1.2. Equipment Needed

Quantity Description Source

1 pc. Bowl Cugtas Residence

1 pc. 500 mL Beaker School Laboratory

1 pc. Juicer Cugtas Residence

1 pc. Knife Cugtas Residence

1 pc Strainer School Laboratory

2 pc. Cups Oliva’s Residence

1 pc. Weighing Scale Mabutol’s Residence

6 pairs Surgical Gloves Drug Store

2 pc Hair Net Market

6 pc Mask Market

3 pc. Plate Cugtas Residence

6 pc Fork Cugtas Residence

B. Process Flowchart

Collecting and gathering of materials

Sanitizing of equipment

Slicing and peeling of pomelo

Extracting the pomelo

Preparing the pomelo carabeef tenderizer,

commercial tenderizer and control setup

Placing the carabeef in the container pomelo

carabeef tenderizer commercial tenderizer
and in control setup

Rinsing the carabeef

Cooking the carabeef

Gathering the data/results