Solubilization of Collagen in Restructured Beef with Collagenases and α‐Amylase

Three microbial collagenases were evaluated for their ability to degrade collagen structure in a restructured beef product. Collagenase preparations with and without α‐amylase were added to flaked meat, and their effect on collagen solubility was determined by quantitating the percent soluble hydroxyproline following cooking of product slices. Results demonstrated statistically significant increases in collagen solubility above that of a control product (no added enzymes) for purified Clostridium histolyticum and partially purified Vibrio B‐30 collagenases alone and for purified Achromobacter iophagus and partially purified Clostridium histolyticum collagenases with the addition of α‐amylase. Thus, the use of collagenase may prove valuable in the production of quality‐enhanced meat products.