Development of natural liquid and powdered meat tenderizer based on papaya peel, ginger and garlic
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Date
2024-04-12
Journal Title
Journal ISSN
Volume Title
Publisher
Science Publishing Group
Abstract
Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat
scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels
(P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall
acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The
sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60
semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid
of tenderizing ingredients. Tenderness was greatly improved (p<0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder
forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated
(p<0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the
control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally,
liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p<0.05) overall acceptability
scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered
tenderizers for all sample combinations, there was a significant improvement (p<0.05) in tenderness when both liquid and
powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the
tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in
enhancing consumer satisfaction with meat products,
Description
Journal of Food and Nutrition Sciences 2024, Vol. 12, No. 2, pp. 107-118
Keywords
Natural Tenderizer, Papaya, Garlic, Ginger, Sensory Quality, Goat Meat