Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

Kantale, Rushikesh Ambadasrao; Kumar, Pavan; Mehta, Nitin; Chatli, Manish Kumar; Malav, Om Prakash; Kaur, Amanpreet; Wagh, Rajesh Vishwanath

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자료유형: 학술저널

저자정보: Kantale, Rushikesh Ambadasrao (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences) Kumar, Pavan (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences) Mehta, Nitin (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences) Chatli, Manish Kumar (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences) Malav, Om Prakash (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences) Kaur, Amanpreet (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences) Wagh, Rajesh Vishwanath (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev University of Veterinary and Animal Sciences)

저널정보: 한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제1호

발행연도: 2019.1

수록면: 121 - 138 (18page)

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In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulation), T2 and T3 (1.5% each of pineapple rind and fig powder, replacing binder in the formulation) were developed in pre-standardized formulation. Vacuum tumbling was performed for 2.5 h and cooked product (RSHS) was assayed for quality attributes. Samples were packaged in aerobic conditions, stored for 21 days under refrigeration ($4{\pm}1^{\circ}C$) and were evaluated for pH, oxidative and microbial quality parameters at regular interval of 7 days. Water holding capacity of T2 was recorded the highest and significantly higher (p<0.05) than all other samples. The textural attributes of T2 were comparable to T1 but significantly higher (p<0.05) than C and T3. The colour attributes ($L^*$, $a^*$, and $b^*$ value) of T2 and T3 were improved due to use of natural tenderizers. During sensory evaluation, tenderness scores for T2 samples were recorded the highest. Throughout storage period, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, T2 showed a significantly (p<0.05) lower value than control and other treated samples. It can be concluded that good quality RSHS with better storage stability could be prepared by utilizing 1.5% pineapple rind powder as natural tenderizer.

#spent hen meat #restructure #tenderizers #quality evaluation

참고문헌 (47)

참고문헌 신청

Akamittath JG / 1990 / Lipid oxidation and color stability in restructured meat systems during frozen storage / J Food Sci 55:1513~1517

AOAC / 2000 / Official methods of analysis

APHA / 1984 / Compendium of methods for microbiological examination of foods / American Public Health Association

Apple JK / 2013 / The science of meat quality / John Wiley and Sons Inc :119~146

Belcher MD / 2016 / The proteolytic effect of bromelain on bullous pemphigoid antigen-2 / J Am Acad Dermatol 75:838~840

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