摘要：In this research, the effects of various plant enzymes ( bromelin , ficin , papain ) on emulsion capacity (EC), emulsion stability (ES), water seperation (WS), oil seperation (OS), cooking loss (CL), water-holding capacity ( WHC ) of fresh and frozen beef Longissimus dorsi muscles were deterined . Statistical analyses showed that EC of samples were significantly (p<0.01) increased by all of the plant enzymes. In frozen L. dorsi , WS was significantly (p<0.01) by bromelin . WS were increased at statistically significant level (p<0.01) in both fresh and frozen L. dorsi muscles treated by ficin . OS were decreased significantly (p<0.01) with the treatment of bromelin in frozen L. dorsi samples. ES was increased significantly (p<0.01) in bromelin treated fresh and frozen L. dorsi muscles but decreased by the effects of ficin at statisticaly significant level (p<0 ,01 ). Bromelin and papain increased CL rates on fresh L. dorsi at statistically significant level (p<0 ,01 ), as well as in frozen L. dorsi (p<0.05). WHC was increased by ficin treatment in fresh and frozen L. dorsi muscles at statistically significant level (p<0.01). It can be said that the proteolitic enzymes used in this research different effect on the fresh and frozen L. dorsi muscles.
