Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent-hen muscles.

Bhaskar, N. and Sachindra, N. M. and Modi, V. K. and Sakhare, P. Z. and Mahendrakar, N. S. (2006) Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent-hen muscles. Journal of Muscle Foods, 17 (2). pp. 174-184. ISSN 1745-4573

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Abstract

Proteolytic activity-rich ginger powder was prepared by solvent extraction from 2 local Indian varieties, namely, Bangalore and Coorg. Ethanol extracts demonstrated higher proteolytic activity (P <less than or equal to> 0.05) than acetone or isopropanol extracts. The Bangalore ginger variety had a higher proteolytic activity than the Coorg var. Ethanol treatment resulted in 6.9x and 8.3x increases in the specific activity of proteinases in ginger powder from Bangalore and Coorg var., respectively, compared to the activity in fresh ginger. Breast and leg meat from spent hens (chickens) treated with 2.5% (w/w) ginger powder obtained by ethanol treatment of the Bangalore var., were found to be significantly more tender (P <less than or equal to> 0.05) as indicated by lower shear values (41.9-72.3 N) and higher sensory scores (7.3-8.4) compared to the shear values (68.6-104.9 N) and sensory scores (6.0-7.0) obtained for control samples. Ginger-powder treatment also led to marginal improvements in meat flavour. Electrophoretic patterns obtained for ginger powder-treated meat contained lower numbers of protein bands compared to controls, indicating increased proteolysis by ginger enzymes.

Item Type:	Article
Uncontrolled Keywords:	CHICKEN-MEAT; GINGER-; PROTEOLYSIS-; TENDERNESS-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Users 16 not found.
Date Deposited:	31 May 2011 05:16
Last Modified:	28 Dec 2011 09:58
URI:	http://ir.cftri.res.in/id/eprint/7513

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