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Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of came...

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Autores principales: Abdel-Naeem, Heba H.S., Talaat, Mohammed M., Imre, Kálmán, Morar, Adriana, Herman, Viorel, El-Nawawi, Fathi A.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266158/
https://www.ncbi.nlm.nih.gov/pubmed/35804690
http://dx.doi.org/10.3390/foods11131876
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author Abdel-Naeem, Heba H.S.
Talaat, Mohammed M.
Imre, Kálmán
Morar, Adriana
Herman, Viorel
El-Nawawi, Fathi A.M.
author_facet Abdel-Naeem, Heba H.S.
Talaat, Mohammed M.
Imre, Kálmán
Morar, Adriana
Herman, Viorel
El-Nawawi, Fathi A.M.
author_sort Abdel-Naeem, Heba H.S.
collection PubMed
description Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of camel meat decreases the consumer acceptance of this meat and reduces its chances of being utilized as a raw material for further processing into meat products. Ginger and papain were used in the current study as tenderizing enzymes, and the structural changes, electrophoretic pattern, physicochemical characteristics, and sensory scores of the treated meat were examined. The treatment of camel meat with ginger and papain resulted in marked destructive changes in the connective tissue and myofibers, and a reduction in the protein bands, with a consequent improvement in its tenderness. All the enzyme-treated samples exhibited significant increases in the protein solubility, with significant decreases in the shear-force values. Moreover, an improvement in the sensory scores of the raw and cooked meat and a reduction in the bacterial counts after the treatments were recorded. Ginger and papain induced a significant improvement in the physicochemical characteristics, sensory attributes, and bacterial counts of the camel meat; therefore, these materials can be utilized by meat processors to boost the consumer acceptance of this meat, and to increase its suitability as a raw material for further meat processing.
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spelling pubmed-92661582022-07-09 Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder Abdel-Naeem, Heba H.S. Talaat, Mohammed M. Imre, Kálmán Morar, Adriana Herman, Viorel El-Nawawi, Fathi A.M. Foods Article Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of camel meat decreases the consumer acceptance of this meat and reduces its chances of being utilized as a raw material for further processing into meat products. Ginger and papain were used in the current study as tenderizing enzymes, and the structural changes, electrophoretic pattern, physicochemical characteristics, and sensory scores of the treated meat were examined. The treatment of camel meat with ginger and papain resulted in marked destructive changes in the connective tissue and myofibers, and a reduction in the protein bands, with a consequent improvement in its tenderness. All the enzyme-treated samples exhibited significant increases in the protein solubility, with significant decreases in the shear-force values. Moreover, an improvement in the sensory scores of the raw and cooked meat and a reduction in the bacterial counts after the treatments were recorded. Ginger and papain induced a significant improvement in the physicochemical characteristics, sensory attributes, and bacterial counts of the camel meat; therefore, these materials can be utilized by meat processors to boost the consumer acceptance of this meat, and to increase its suitability as a raw material for further meat processing. MDPI 2022-06-24 /pmc/articles/PMC9266158/ /pubmed/35804690 http://dx.doi.org/10.3390/foods11131876 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Abdel-Naeem, Heba H.S.
Talaat, Mohammed M.
Imre, Kálmán
Morar, Adriana
Herman, Viorel
El-Nawawi, Fathi A.M.
Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
title Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
title_full Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
title_fullStr Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
title_full_unstemmed Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
title_short Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder
title_sort structural changes, electrophoretic pattern, and quality attributes of camel meat treated with fresh ginger extract and papain powder
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266158/
https://www.ncbi.nlm.nih.gov/pubmed/35804690
http://dx.doi.org/10.3390/foods11131876
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