Effect of salt solutions and enzymic extracts on some quality characteristic of spent hens meat
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2010, Volume 8, Issue 4, Pages 94-119
AbstractThis study was conducted on 56 Spent hens of ISA Brown breed with an age of 24 month. The experiment has been done at the Laboratories of Department of Animal Resources and Department of Food Technology, College of Agriculture, Baghdad University. During the period from November, 20, 2008 to June, 25, 2009.
The aim of this study was two examine the possibility of using different salt solutions (1% sodium chloride, 4% sodium triphosphate, 3% sodium lactate) and extracts of crude enzymes solutions (3% ginger, 3% pineapple and 0.1% powder of papain) to improve some quality characteristic of spent hens meat( breast and thigh). There was a significant difference (p<0.05) in meat samples treated with solution of sodium triphosphate and ginger extract in the percentage of moisture, water holding capacity and the pH as compared with other treatments or control. The results showed a significant decrease (p<0.05) in the percentage of cooking loss, drip and thawing in the salt solution and enzymatic extract treated meat as compared with control. There were significant increase (p<0.05) in total soluble protein, myofibrillar protein, sarcoplasm protein, water soluble protein and non- protein nitrogen as compared with control.. There were significant decrease (p<0.05) in the total collagen concentration and in concentration of non- soluble collagen, While, there was a significant increase (p<0.05) in the concentration of soluble collagen in meat treated with salt solutions and enzymatic extracts as compared with control.. There was a significant increase (p<0.05) in the values of tyrosine/ tryptophan index in meat of extracts of ginger, pineapple and papain enzyme as compared with other treatments or control.Thus we can recommend using salt solutions and enzymic extract to improve quality characteristics of spent hens meat.
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