Tenderization of Goose Meat by Papain, Pineapple Juice and Ginger Juice Treatment
This study was conducted to improve tenderness and overall qualities of goose breast meat using plant proteolytic enzymes from papaya, pineapple and ginger rhizome. The results showed that the optimum addition was: 0.12% papain, 6% pineapple juice and 4% ginger juice. Great differences were observed in water holding capacity of goose breast by the three solution treatment. The tenderness of goose breast by papain treatment was the best and the water loss rate, water holding capacity and hardness for 0.12% papain treated sample were 42%, 80% and 12542 g, respectively. SEM analysis results showed that the goose breast muscle fiber treated with 0.12% papain was only slightly fractured as compared with the control, but the muscle fiber treated by 6% pineapple juice or 4% ginger juice was seriously ruptured.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
H. Y. Gao et al., "Tenderization of Goose Meat by Papain, Pineapple Juice and Ginger Juice Treatment", Advanced Materials Research, Vols. 236-238, pp. 2349-2352, 2011