EFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPE

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dc.contributor.authorAnandh, M. Anna
dc.contributor.authorTANUVAS
dc.date.accessioned2018-04-17T09:38:36Z
dc.date.available2018-04-17T09:38:36Z
dc.date.issued2013-04
dc.descriptionTNV_AJDFR_2013_32(2)144-148en_US
dc.description.abstractA 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810043804
dc.keywordsBlade tenderization, Buffalo tripe, Ginger extract, Papain, Quality, Sensory attributes, Sodium bi carbonate, Tendernessen_US
dc.language.isoenen_US
dc.pages144-148en_US
dc.publisherAgri.Res.Comm.Centreen_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.titleEFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPEen_US
dc.title.alternativeAsian Journal of Dairy and Food Researchen_US
dc.typeArticleen_US
dc.volume32en_US
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