Tenderisation of spent hen meat using ginger extract

Abstract 1. The purpose of this work was to study the effect of ginger extract (GE) on tenderness of spent hen meat. 2. Spent hen meat chunks at either the pre- or post-chilled stage were marinated with different concentrations (0%, 1%, 3% and 5% v/w) of GE and were evaluated after 24 h of treatment. 3. GE treatment increased the pH, moisture, cooking yield, total pigments, water holding capacity, collagen solubility, protein extractability, muscle fibre diameter and decreased the shear force values. 4. The electrophoretic pattern of muscle proteins revealed extensive proteolysis and reduction in number of protein bands in GE treated samples. 5. Tenderness scores were higher in samples treated at post-chilled stage. Of the different concentrations of GE examined, 3% was found optimum for tenderisation.

[1]  T. Ito,et al.  Change in the properties of myofibrillar proteins during post-mortem storage of muscle at high temperature. , 1980, Journal of agricultural and food chemistry.

[2]  F. B. Wardlaw,et al.  EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES , 1973 .

[3]  C. E. Allen,et al.  GINGER RHIZOME: A NEW SOURCE OF PROTEOLYTIC ENZYME , 1973 .

[4]  R. L. Joseph,et al.  Comparison of chemical composition of meat determined at eight laboratories. , 1983, Meat science.

[5]  E. Helander.  On quantitative muscle protein determination; sarcoplasm and myofibril protein content of normal and atrophic skeletal muscles. , 1957, Acta physiologica Scandinavica. Supplementum.

[6]  H. Tuma,et al.  Relationship of Fiber Diameter to Tenderness and Meatiness as Influenced by Bovine Age , 1962 .

[7]  Y. S. Kim,et al.  Antioxidant Property in Ginger Rhizome and Its Application to Meat Products , 1986 .

[8]  R. E. Neuman,et al.  The determination of hydroxyproline. , 1950, The Journal of biological chemistry.

[9]  N. Mahendrakar,et al.  Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscles , 1988 .

[10]  F. E. Cunningham,et al.  Tenderization of Spent Hen Muscle Using Papain, Bromelin, or Ficin Alone and in Combination with Salts , 1985 .

[11]  J. T. Keeton.  Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties , 1983 .

[12]  U. K. Laemmli,et al.  Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4 , 1970, Nature.

[13]  B. S. Schweigert,et al.  Quantitative Determination in Beef and Pork Muscle , 1954 .

[14]  R. Baker,et al.  A Comparison of Leghorn Fowl and Fryers for Precooked Battered Fried Chicken , 1968 .

[15]  B. S. Schweigert,et al.  Biochemistry of Myoglobin - Quantitative Determination in Beef and Pork Muscle , 1954 .

[16]  N. Mahendrakar,et al.  Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability , 1989 .

[17]  B. G. Lyon,et al.  Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast Meat , 1986 .

[18]  L. L. Wilson,et al.  Sex, sire and physiological factors affecting muscle protein solubility and other characteristics. , 1970 .

[19]  B. Amla,et al.  Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins , 1995 .