Browsing by Author "Rajni Pushpa Sinku"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
ThesisItem Open Access Biochemical Role of Plant Proteolytic Enzyme ivrin on Poultry Meat(Birsa Agricultural University, Ranchi, 1992) Rajni Pushpa Sinku; Dr. R.L. PrasadThe use of plant proteolytic enzyme Ivrin on poultry meat were undertaken with view to study the alternation of physico chemical characteristics and its proteolytic role on tenderness of poultry meat. The Ivrin enzyme isolated from Cucumis pubescens fruits at 60% ethanol gave more proteolytic activity as compared to 40% ethanol. The better proteolytic activity shown by ethanol 60 % and precipitation was superior used during present investigation. Among the physicochemical properties, Ivrin was found to lower the pH of meat. The pattern of pH on muscle type showed high in thigh muscle as compared to breast muscle suggesting variation in the functions, exercise and amount of glycogen content of muscles. The water holding capacity was found to be highest in broiler, followed by desi and culled bird. The Ivrin treatment increased the water holding capacity in breast muscle as compared to high muscle. The relation between pH and water holding capacity indicated decrease in pH and increase in W.H.C. in Ivrin treated thigh or breast muscle. The muscle fibre diameter was found to be higher in case of desi than broiler or culled birds. Among the muscle types thigh muscle was found to have higher M.F.D. than that of breast muscle. The thigh muscle of the desi bird were found to have exceptionally high muscle fibre diameter. The proteolytic enzyme, Ivrin was found to have no influence on muscle fibre diameter.