Home|Journals|Articles by Year|Audio Abstracts RSS - TOC
 

Original Research



Effect of Application of Papain on Spent Hen by Marination in Combination with Vacuum Tumbling

Bhaskar Kanchi, Robinson J. J. Abraham, V. Appa Rao,R. Narendra Babu, A. Serma Saravana Pandian, S. Wilfred Ruban.




Abstract

A study on improving the tenderness of spent hen meat was carried out to determine the optimum level of ultra refined papain powder and time period of marination and vacuum tumbling. The physico-chemical characteristics viz. pH, Shear force value, Myofibrillar fragmentation index, protein solubility, collagen solubility and Organoleptic characteristics were analyzed at 30 and 120 minutes. The results revealed that Marination for half an hour with vacuum tumbling for 15 minutes with 100 TU of Ultra Refined Papain Powder (URPP) for chicken breast and 125 TU (URPP) for chicken thigh would be optimum for improving the tenderness of spent hen meat.

Key words: Spent Hen Meat, Tenderness, Vacuum Tumbling and Marination






Full-text options


Share this Article



Online Article Submission
• ejmanager.com
• ojshosting.net




eJManager.com
Review(er)s Central
JournalList
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.