EFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPE

ABSTRACT

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.

KEYWORDS

REFERENCES

Anna Anandh, M., Lakshmanan, V., Anjaneyulu, A.S.R. and Mendiratta, S.K.(2004). Effect of chemical treatment on deodorization and quality of buffalo rumen meat. J. Meat Sci., 2:25-29.
Davis, G.W., Duston, T.R., Smith, G.C. and Carpenter, Z.L. (1980). Fragmentation procedure for bovine longissimus muscle as an index of cooked steak tenderness. J. Food Sci., 45: 880-884.
Mahendrakar, N.S., Dani, N.P., Ramehs B.S. and Amla, B.L.(1989). Studies on influence of age of sheep and postmortem carcass conditioning on muscular collagen content and its thermoliability. J. Food Sci. Technol., 26: 102-107.
Mendiratta, S.K., Anjaneyulu, A.SR., Lakshmanan, V.and Devatkal,S. (2004). Comparative efficacy of tenderizing agents for tenderization of spent hen meat. Indian J. Poult. Sci., 39:37-42.
Pawar, V. D., Surve,V. D. and Machewad, G. M. (2003). Tenderization of chevon by papain and trypsin treatments. J. Food Sci. Technol., 40: 296-298.
Pietrasik, K. and Shand, P. J.(2004). Effects of blade tenderization and tumbling on the processing characteristics and tenderness of injected cooked roast beef. Meat Sci., 66: 871-879.
Sen, A. R., Naveena, , B. M., Babji, Y. and Muthukumar, M. (2003). Effect of rigor state, polyphosphates and bicarbonates on quality characteristics of broiler meat. Proc. National Symposium on impact of Globalization on Indian Meat Industry, Pondicherry, Dec 11-12, pp. 143.
Snedecor, G.W. and Cochran, W.G. (1989). Statistical Method, 8th edn. Oxford and IBH Publishing Co., Calcutta.
Sheard, R. R. and Tali, A. (2004). Injection of salt, tripoly phosphate and bicarbonate marinade solution to improve the yield and tenderness of cooked pork loin. Meat Sci., 68: 305-311.
Takagi, H., Arafuka, S., Inouye, M. and Yamasaki, M. (1992). The effect of amino acid depletion in substilisin –E, based on structural comparison with microbial alkaline elastase on its substrate specificiey and catalysis. J. Biochem., 111: 584-588.
Thompson, E.H., Wolf, I.D. and Allen, C.E. (1973). Ginger rhizome : A new source of proteolytic enzyme. J. Food Sci., 38:652-655.
Tyszkiewicz, I., Klossowska,B. M., Wieczorek, U. and Jakubiec-Puka, A. (1997). Mechanical tenderization of pork meat: Protein and water release due to tissue damage. J. Sci. and Food Agril., 73: 179-185.
Wang, C.T., Wu, J.S. and Wu, Y.C. (1991). The efficacy of tenderization methods on texture of culled cow beef. J. Chinese Soc. Animal Sci., 20:531-542.
Wardlaw, F.B., McCaskill, L.H. and Acton, J.C. (1973). Effect of postmortem muscle changes of poultry meat loaf properties. J. Food Sci.,, 38: 421- 424.
Wynvean, E. J., Bowker, A.L., Grant, A. L., Lamkey, J.M., Fenewalk, K.J., Henson, L. and Gerrard, D. E. (2001). Pork quality is affected early potmartem phosphate and bicarbonate infection. J. Food Sci., 66:886-891.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

EFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPE

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board