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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 1734-1745
DOI: https://doi.org/10.20546/ijcmas.2018.710.199


Effect of Partially Purified Ginger Enzyme and Commercially Available Papain on Quality of Spent Hen Meat
M. Muthulakshmi*, S. Vaithiyanathan, M. Muthukumar and S. Saravanakumar
Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu, India
*Corresponding author
Abstract:

A study has been carried out to determine the partially purified ginger enzyme (GE) and commercially available papain in combination with curing agent on qualities of spent hen meat. The meat chunks were marinated for 3 hrs at room temperature and analysed for physico-chemical and microbial qualities. The pH values did not show any significant difference between the treatments. Water holding capacity and cooking yield were significantly (p <0.01) affected by the treatments. The collagen solubility was significantly (p <0.01) affected by treatment. The shear force value of GE and papain treated samples were lower (p <0.01) than control spent hen meat. There was also more reduction in the number of protein bands in the samples treated with GE and papain. Microbial counts were lower (p <0.01) in GE and papain treated samples. It is concluded that GE has the potential commercial applications to explore in the meat processing industry to improve the qualities of spent hen meat.


Keywords: Ginger enzyme, Meat quality, Microbial quality, Papain, Spent hen meat
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How to cite this article:

Muthulakshmi, M., S. Vaithiyanathan, M. Muthukumar and Saravanakumar, S. 2018. Effect of Partially Purified Ginger Enzyme and Commercially Available Papain on Quality of Spent Hen Meat.Int.J.Curr.Microbiol.App.Sci. 7(10): 1734-1745. doi: https://doi.org/10.20546/ijcmas.2018.710.199