Application of plant proteolytic enzymes for tenderization of rabbit meat

Doneva, M.; Nacheva, I.; Dyankova, S.; Metodieva, P.; Miteva, Daniela A.

doi:10.2298/bah1802229d

Cited by 9 publications

(4 citation statements)

References 14 publications

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“…To reduce the toughness of the meat, we add the enzyme bromelain to the marinade, which can hydrolyze connective tissue proteins such as collagen and elastin. Scientific studies (Yang et al, 2018;Doneva et al, 2018;Cai et al, 2018) describe similar studies using other enzymes, which in our opinion are not rational to use due to their high cost. As a result, we can obtain a tender, juicy product from tough meat that is easily digested by the body.…”

Section: Resultsmentioning

confidence: 99%

Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

Shtonda

Semeniuk

2021

Potr. S. J. F. Sci.

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This work evidences the expediency of marinade application based on blends of refined vegetable oils in the technology of natural marinated semi-finished meat products. Formulations of natural marinated semi-finished meat products using blends of refined vegetable oils (rapeseed, olive, and sunflower) enriched with the enzyme bromelain were developed in this work. Such formulations can provide the human body with the necessary amount of protein, released by enzymatic hydrolysis of the connective tissue proteins collagen and elastin catalyzed by the plant-based enzyme bromelain, as well as the necessary ω-3 and ω-6 polyunsaturated fatty acids, which are not synthesized in the human body but sourced from food and are one of the main structural units for many vital processes. The article presents the results of a study of organoleptic and physicochemical parameters of natural marinated semi-finished meat products from beef and pork. It is confirmed that the use of rapeseed oil and rapeseed:sunflower oil blend in a ratio of 70:30 produce the best organoleptic characteristics in both semi-finished beef and semi-finished pork: a tender, juicy texture, a pleasant taste and aroma, and an attractive appearance. It has been proven that the use of marinades based on blends of refined vegetable oils reduces the free moisture content and moisture-retaining capacity of the product, due to the presence of refined vegetable oils in the marinade, which contributes to the binding of moisture. The use of marinades based on refined vegetable oils can increase product yield. Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking.

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Section: Resultsmentioning

confidence: 99%

Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

Shtonda

Semeniuk

2021

Potr. S. J. F. Sci.

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“…Naveena and Mendiratta (2001) witnessed an insignificant increase in the cooking yield of spent hen breast meat chunks when treated with ginger extract. Raw rabbit meat treated with ginger extract for 48 hours reduced the cooking loss (Doneva et al, 2018).…”

Section: Product Yieldmentioning

confidence: 96%

Effect of ginger extract on sensory quality of spent Japanese quail meat tandoori

Santhi¹,

Kalaikannan²,

Rajendran³

2023

Journal of Veterinary and Animal Sciences

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Spent Japanese quail (SJQ) meat was tenderized with ginger extract and utilized in the preparation of tandoori. The ginger extract level for tenderization of SJQ meat was optimized by physico-chemical and sensory analyses. The SJQ meat was treated with two levels of ginger extract and used for tandoori preparation along with two controls (broiler quail meat and spent quail meat). Japanese quail tandoori was prepared as four treatments namely CYB (Control young broiler), CSA (Control spent adult), G20 (Spent adult - ginger treatment 20%) and G40 (Spent adult - ginger treatment 40%). The aqueous ginger extract was prepared from fresh ginger rhizome (Zingiber officinale Roscoe). The SJQ was marinated in ginger extract marinade, tumbled, and placed in the chiller (4±1⁰C) for 24 hours and utilized for tandoori preparation. The cooked tandoori of all the treatments were analysed for the physico-chemical and sensory parameters. With ginger extract marination, the pH of cooked tandoori was not affected and the product yield was improved. In the organoleptic evaluation, the appearance score increased in the treatment with 20% ginger extract. The flavour score was significantly (p<0.05) higher in CYB and G20. The SJQ was significantly (p<0.05) tenderized by treatment with 20% and 40% ginger extract. CYB and G20 had significantly (p<0.01) higher scores for overall acceptability scores. It is concluded that 20% ginger extract level could effectively be used to tenderize the SJQ meat for the preparation of tandoori without affecting the physico-chemical and sensory properties.

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“…The quantitative proportion of various fractions of muscle tissue proteins, their condition determines not only the technological properties of raw materials and products, but also their biological value. For efficient and appropriate use of enzyme preparations in the processing of low-grade meat raw materials, it is necessary to perform the experiments that deepen the knowledge concerning their effect on the proteins of various fractions of muscle tissue [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Experience of biotechnology method applications in meat processing industry

et al. 2020

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Nowadays one of the main regulatory documents governing the future of food production in Russia is the "Food Security Doctrine of the Russian Federation" formulated in order to implement the state economic policy in the field of ensuring food security of the Russian Federation, aimed at reliable provision of the country's population with food products, the development of domestic agricultural and fishery complexes. In the past 40 years, the use of nano-and biotechnologies in the processing of animal and fish raw materials has been widely developed. A large number of scientific studies are aimed at biotechnology method applications in the production of meat products, in particular the use of enzyme proteolytic preparations. The aim of the research presented in this article was to study the dynamics of the hydrolysis of water-, salt-and alkali-soluble fractions of low-grade beef and lamb proteins with Megaterin, an enzyme preparation of animal origin. The fulfilled studies allow more precise approach to the use of enzyme preparations for the processing of basic raw materials by the meat industry.

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Application of plant proteolytic enzymes for tenderization of rabbit meat

Cited by 9 publications

References 14 publications

Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

Effect of ginger extract on sensory quality of spent Japanese quail meat tandoori

Experience of biotechnology method applications in meat processing industry

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