Tenderizing Ability of Bryophyllum pinnatum Leaf Extract in ComparisontoPapainandBromelainonGoat Meat.

Abstract

This study aims to analyze the tenderizing ability of Bryophyllum pinnatum leaf extract against papain and bromelain. Papain and bromelain 0.2, 0.4, 0.6 and 0.8 % w/v (g of tenderizer /mL distilled water) and B. pinnatum leaf extract (g of leaves /mL distilled water) were prepared separately. The marinated goat meat chunks (50±2 g each) with salting (2% w/w) was autoclaved for 15 min at 15 psi. The rigidity index, final weight and pH were measured and the sensory analysis was evaluated. Goat meat chunks with distilled water used as a control. Based on the results of the experiments the optimum concentration of the tenderizers papain, bromelain and B. pinnatum leaf extract were identified as 0.2%, 0.2% and 0.6% respectively. The identified concentrations were freshly prepared again and the goat meat chunks (50±2 g each) were subjected to marinate on each tenderizers and the control with distilled water. Marinated, salted (2% w/w) chunks were autoclaved for 15 minutes at 15 psi. Rigidity index, final weight andpHwere measured and the sensory attributes of tenderized goat meat was evaluated. Recorded data was analyzed using software, MINITAB 17.0. In the sensory scores, overall acceptability of the papain is 7.05 (like moderately), bromelain is 6.80 (like slightly) and B. pinnatum is 6.10 (like slightly) whereas the control scored 4.45 (dislike slightly). Papain and bromelain treated goat meat sample scored higher sensory values for juiciness and tenderness than the B. pinnatumtreated goat meat. All the treatments including control show no significant difference (P<0.05) between the values on the sensory attribute of flavor whereas B. pinnatum treated goat meat scored higher sensory score for the attribute of colour with the score of 7.40 (Like moderately) than papain (3.40, dislike moderately) and bromelain (3.20, dislike moderately). Thermal yield of the goat meat treated with papain (49.5%) and bromelain (48.3%) is lower than the B. pinnatum treated goat meat (53.0%). Rigidity index of papain (3.9 cm /g) and bromelain (3.6 cm /g) treated goat meat is higher than 2 2 the B. pinnatum treated goat meat (2.6 cm /g). In conclusion, the B. pinnatum leaf 2 extract (0.6%w/v) is recommended as a cost-effective tenderizer for goatmeat instead of high cost commercial meat tenderizers such as papain and bromelain.