Tenderization of camel meat by using fresh ginger (Zingiber officinale) extract

Abstract

This study was conducted to develop a method for improving tenderness and overall qualities of tough aged camel meat using plant proteolytic enzymes from fresh ginger rhizome (Zingiber officinale). Samples of camel meat chunks were marinated with different concentrations (0, 15, 30 and 45% v/w) of ginger extract for 48 h at 4±1°C. the results showed that the treatment with ginger extract induced significant increases in the values of water holding capacity, cooking yield and shear force, solubility of sarcoplasmic and myfibrillar proteins and collagen solubility of aged came meat chunks. In addition to the electrophoretic patterns of proteins were studied The results obtained revealed remarkable variations in all the studied parameters in the camel meat using plant proteolytic enzymes from fresh ginger rhizome compared with corresponding control.   Sensory evaluation scores revealed a significant improvement in appearance, flavor, tenderness and juiciness of ginger extract treated samples compared to control samples. So, Based on water holding capacity, shear force values, cooking yield  and sensory evaluation scores, 30% v/w ginger extract treatment was found to be the optimum level to achieve the best tenderization effect for aged camel meat. Thus, these treatment were select to gamma irradiation at dose levels of 1.5, 3 and 4.5  kGy to extend its shelf-life and improving its hygienic quality at cold storage (4±1°C) compared with control samples (without any treatments, neither ginger extract nor gamma irradiation). The effect of gamma irradiation on microbial load, and sensory characteristics of camel meat has been evaluated. The results indicated that all doses of gamma irradiation reduced the total bacterial count, Psychrophilic bacteria, lactic acid bacteria and Enterobacteriaceae of camel meat. Irradiated at 1.5 kGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Bacillus cereus as well as eliminating and Salmonella spp, while irradiated samples at dose levels of 3 and 4.5 kGy completely eliminated these bacteria. Sensory evaluation showed no significant differences between irradiated and non-irradiated camel meats. However, treated samples of camel meat with 30% ginger extract and irradiated at dose levels of    0, 1.5, 3 and 4.5 kGy extended of the refrigerated shelf-life of samples to 9, 18, 27 and 30 days, respectively, compared to 6 days for non-irradiated controls (without any treatments). Therefore, a technology for utilization of easily and cheaply available ginger can be exploited at the industrial or household level for tenderization of tough or aged camel meat.

Keywords: Tenderization/ Camel meat/ Ginger/ Extract.