Effect of Partially Purified Ginger Enzyme and Commercially Available Papain on Quality of Spent Hen Meat

Muthulakshmi, M.; Vaithiyanathan, S.; Muthukumar, M.; Saravanakumar, S. S.

doi:10.20546/ijcmas.2018.710.199

Cited by 3 publications

(4 citation statements)

References 29 publications

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“…Marinating was performed by immersing the breast (≤4 • C) in chilled brine (≤4 • C) in a 3:1 ratio (chicken fillet:brine), according to the procedure proposed by Muthulakshmi et al (2018). New brine was prepared for each half breast.…”

Section: Experimental Designmentioning

confidence: 99%

“…Papain, a cysteine protease of vegetable origin (Bekhit et al., 2014), digests efficiently connective tissue and muscle proteins (Arshad et al., 2016). Its action has been shown to improve the toughness of spent hen breast (Muthulakshmi et al., 2018). Ultrasound of low frequency (20–100 kHz) is a noninvasive and economical technique, used mainly to improve the properties of meat without changing its quality (Pinton et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

“…This technique results in changes in pH and leads to denaturation of connective and myofibrillar protein (Yusop et al., 2012), being frequently used for the purpose of improving the sensory and texture properties of meat (Istrati et al., 2012). Application of proteases in brine is common in different types of muscle tissues (Kang et al., 2017; Muthulakshmi et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound

Lima

Bezerra

Carvalho

et al. 2022

Journal of Food Science

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Wooden breast (WB) is a recurrent myopathy in fast‐growing birds, which alters the appearance, functionality, and the texture of the breast muscle. The objectives of this study were (i) to evaluate the effect of a combined use of papain enzyme and ultrasound on the texture of WB chicken using response surface methodology and (ii) to assess the effect of marinating on the quality of WB chicken meat. Full factorial experimental design method was used to obtain the ideal conditions to soften the WB meat. The independent variables were the concentration of papain (0.1%–0.3%) and the time in ultrasonic bath (10–30 min); shear force (SF) was the dependent variable. The optimum results were obtained at a concentration of 0.2% papain and 20 min on ultrasound. Papain enzyme had a great influence on the texture of WB meat, reducing its hardness. However, the effect of the ultrasound time on the SF response was not observed. The marinated WB meat showed similar SF values and texture profile than those from normal (N) meat, with reduction in the parameters of protein and lipid oxidation. The use of papain without ultrasound bath proved to be an efficient means for improving the tenderness of WB breasts. Practical Application This study shows the efficiency of the application of two technological procedures (enzymatic treatment and ultrasound) to improve the texture profile and technological properties of chicken breasts affected by the wooden breast myopathy. The economic loss caused by the world‐wide occurrence of wooden breast is enormous, and the application of papain has been found to counteract the impaired properties of this abnormal chicken breasts. Since papain is already widely used in the food industry to tenderize meat, its application in improving the quality of WB meat is straightforward.

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Section: Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound

Lima

Bezerra

Carvalho

et al. 2022

Journal of Food Science

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“…Lower overall mean total plate count in amla and ginger-garlic incorporated chicken pickle may be because of additional antimicrobial effect of amla (Kumar and Langoo, 2015) ginger (Muthulakshmi et al, 2018) and garlic (Aydin et al, 2007).…”

Section: Microbial Qualitymentioning

confidence: 99%

Storage quality and shelf-life of chicken pickle incorporated with amla, ginger and garlic

Muthulakshmi¹,

Rajkumar²,

A.³

2022

JIVA

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Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

Cao

Xiao

Tong

et al. 2021

Food and Bioproducts Processing

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Effect of Partially Purified Ginger Enzyme and Commercially Available Papain on Quality of Spent Hen Meat

Cited by 3 publications

References 29 publications

Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound

Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound

Storage quality and shelf-life of chicken pickle incorporated with amla, ginger and garlic

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

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