Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

被引：89

作者：

Abdel-Naeem, Heba H. S. ^{[1
]}

Mohamed, Hussein M. H. ^{[1
]}

机构：

[1] Cairo Univ, Fac Vet Med, Dept Food Hyg & Control, Students Hosp,Giza Sq, Giza 12211, Egypt

来源：

MEAT SCIENCE | 2016年 / 118卷

关键词：

Camel meat; Burger patties; Ginger extract; Papain; Tenderness; Collagen solubility; QUALITY CHARACTERISTICS; TENDERIZATION; MUSCLE; TENDERNESS; RHIZOME; PROTEINS; COOKING; ACID;

D O I：

10.1016/j.meatsci.2016.03.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of the current study was to include tenderizing agents in the formulation of camel meat burger patties to improve the physico-chemical and sensory characteristics of the product. Camel meat burger patties were processed with addition of ginger extract (7%), papain (0.01%) and mixture of ginger extract (5%) and papain (0.005%) in addition to control. Addition of ginger, papain and their mixture resulted in significant (P < 0.05) increase of the collagen solubility and sensory scores (juiciness, tendemess and overall acceptability) with significant (P < 0.05) reduction of the shear force values. Ginger extract resulted in extensive fragmentation of myofibrils; however, papain extract caused noticeable destructive effect on connective tissue. Moreover, ginger and papain resulted in improvement of the lipid stability of treated burger patties during storage. Therefore, addition of ginger extract and papain powder during formulation of camel burger patties can improve their physico-chemical and sensory properties. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：52 / 60

页数：9

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