Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat

Abstract

On this research, the effect of kiwi protein on the physicochemical properties of chicken meat was investigated (Ross breed). Chicken thighs have been marinated in the form of cubes with dimensions of 2 cm in 20 mL of kiwi protein with activity of 0.9 u/mL for 2, 4, 6, 8, 24, 48, 72, and 96 hr, and kept in a refrigerator at 4 ± 1 °C. Then, the enzyme actinidin was inactivated at 60 °C for 10 min, and the samples were evaluated. The results showed that the kiwi protein had a significant effect on the punch force, springiness, and chewiness of the chicken meat samples, and the reduced hardness was due to the activity of photolytic enzymes on myofibrillar proteins, and breaking the connective tissues. Muscle hydrolysis and release of amino acids significantly reduced pH in the treated samples compared to control. The affecting time of the enzyme had a significant effect on the degradation of meat proteins; it increased the solubility and hydrolysis degree, and reduced the average peptide chain length. The marination of chicken in kiwi increased lightness significantly (p < 0.05).

Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts

“…In this regard, pineapple extract has great potential as a meat tenderizer. Furthermore, Bagheri Kakash et al [ 27 ] reported that kiwi had a significant consequence on the shear force and the reduced hardness of Ross breed chicken meat, owing to the activity of photolytic enzymes on myofibrillar proteins, associated with the breaking of collagenous tissues. Accordingly, the significant reduction in the collagen content and shear force value besides the significant increase in the collagen solubility % in all extract-treated samples, with subsequent improvement of their tenderness reported in the present study, can probably be related to the presence of bromelain and actinidin proteolytic enzymes in pineapple and kiwi fruits, respectively.…”

“…Likewise, Singh et al [ 35 ] reported non-significant modifications in the color values of spent hen chicken emulsion incorporated with kiwi peel extract (2.5%), except the a* and b*, which only significantly increased at the end of the chilling storage (9 days), when compared with the control sample. In contrast, the marination of Ross breed chicken with kiwi extract significantly increased L* [ 27 ]. In addition, the marination of spent hen meats with pineapple fruit juice, for 80 min, significantly increased L*, a*, and b* values [ 25 ].…”

Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters

“…Peptides were determined according to the method used by Bagheri Kakash (Bagheri Kakash, Hojjatoleslamy, Babaei, & Molavi, 2019) with some adjustments. Ginkgo seed powder solution (100 g/L) was placed on a constant temperature shaker (30 °C; 200 rpm) and then centrifuged at 8,000 rpm for 10 min.…”

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

“…However, evidence suggests that camel meat tenderness is not significantly different from beef if it is slaughtered at the same ages (Kadim et al 2011). Many exogenous enzymes have the capacity to degrade muscle proteins, leading to this effect, a significant degradation of the miofibrillary system, and consequently, a better sensory qualities of obtained meat (Bagheri Kakash et al 2019). The MFI of old camels (6 years) was lower than youngers (<3 years) (Al-Owaimer et al 2014).…”