Effect of Plant Proteolytic Enzyme on the Physico-chemical Properties and Lipid Profile of Meat from Culled, Desi and Broiler Chicken

Abstract

Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effect on physico-chemical properties and lipid profile of thigh and breast muscle of culled, desi and broiler birds was studied. Fifty-gram meat was treated with IVRIN containing 32.5 mg enzyme protein at 60°C for 20 min. The pH of IVRIN treated meat was decreased significantly (p<0.01) and the effect was more pronounced in breast than thigh muscle. The water holding capacity (WHC) was increased significantly (p<0.01) in broiler as compared to desi and culled bird, and in breast compared to thigh muscle. IVRIN failed to produce any impact on muscle fiber diameter (MFD). The MFD of desi was significantly higher (p<0.01) than broiler and culled birds. The total lipid concentration in thigh and breast muscle of desi was lower (p<0.01) than broiler and culled birds, latter being similar in this respect. The cholesterol content was lower (p<0.01) in breast than thigh muscle, in broiler than desi and culled and in IVRIN treated than untreated meat samples. The phospholipid concentration was unaffected by IVRIN. Broiler and culled birds exhibited more phospholipid content than desi birds.

Biochemical and stress responses of rohu Labeo rohita and mrigal Cirrhinus mrigala in relation to acclimation temperatures

“…Total lipid, phospholipids and cholesterol were determined spectrophotometrically following the procedure described by Marsh & Weinstein (1966), Wanger et al (1962) and Zlatkis et al (1953), respectively. Triglyceride content was determined by subtracting the value of cholesterol and phospholipid from its corresponding total lipid value (Sinku et al , 2003).…”

Effect of a Partially Purified Actinidin Enzyme from Kiwi Fruit on the Chemical Properties of Aged Chicken Meat

“…Tenderness, juiciness, meat colour, and flavour are among the most important qualitative characteristics that have a direct impact on consumers' acceptance of meat and meat products, and tenderness is one of the most important characteristics of palatability of meat [1]. There are many processes through which these characteristics and the consumer's acceptance of meat in general can be increased including ageing, mechanical softening, and electrical stimulation, in addition to the use of chemical solutions [2] and plant enzymes, like Ficin, papain, and bromelin [3][4][5][6][7]. Plant extracts such as cloves, mint, thyme, orange juice, vinegar and olive leaves were also used to improving some meat qualities [8][9][10].…”

Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry

“…are being used traditionally for preparation of vegetable curries or fried snacks. Recently proteolytic enzymes derived from cucumis have been reported to be a good tenderizer for poultry, sheep, pork and buffalo meat (Sinku et al 2003;Naveena et al 2004;Garg and Mendiratta 2006). Proteolytic enzymes present in cucumis have been reported to have effect on both myofibrillar and connective tissue components of toughness (Naveena et al 2004).…”