EFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPE
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Date
2013-04
Authors
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Journal ISSN
Volume Title
Publisher
Agri.Res.Comm.Centre
Abstract
A study was conducted to standardize the method for tenderization of buffalo tripe with ginger
extract (GE), papain, and sodium bi carbonate (SB) in conjunction with blade tenderization (BT).
Buffalo tripe after passing three times through mechanical blade tenderizer (BT-3x) was treated with
0.05% papain, 5 % GE, 2.5% SB with two controls. Tripe pieces were marinated for 4 hours and
evaluated for physico-chemical and organoleptic qualities. The results showed that buffalo tripe
treated with 0.05% papain, 5% GE, 2.5% SB and BT-3x significantly better for all physico- chemical
properties as compared to control The sensory scores were significantly higher for 0.05% papain
treated buffalo tripe sample except flavour which was higher in 5.0% GE treated samples.
Description
TNV_AJDFR_2013_32(2)144-148
Keywords
Veterinary Science