Article Id: ARCC347 | Page : 144-148
Citation :- EFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPE.Asian Journal of Dairy and Food Research.2013.(32):144-148
M. Anna Anandh drmaatnvasu@yahoo.com
Address : Tamil Nadu Veterinary and Animal Sciences University Regional Research Centre, Pudukkottai – 622 004, India


A study was conducted to standardize the method for tenderization of buffalo tripe with ginger extract (GE), papain, and sodium bi carbonate (SB) in conjunction with blade tenderization (BT). Buffalo tripe after passing three times through mechanical blade tenderizer (BT-3x) was treated with 0.05% papain, 5 % GE, 2.5% SB with two controls. Tripe pieces were marinated for 4 hours and evaluated for physico-chemical and organoleptic qualities. The results showed that buffalo tripe treated with 0.05% papain, 5% GE, 2.5% SB and BT-3x significantly better for all physico- chemical properties as compared to control The sensory scores were significantly higher for 0.05% papain treated buffalo tripe sample except flavour which was higher in 5.0% GE treated samples.


Blade tenderization Buffalo tripe Ginger extract Papain Quality Sensory attributes  Sodium bi carbonate Tenderness.


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