Effect of lactic acid, calcium chloride and papain on the physico-chemical and sensory qualities of turkey meat chunks

摘要

The objective of this study was to evaluate effects of lactic acid (LA), calcium chloride (CaCl2) and papain marination on the physicochemical and sensory characteristics of turkey meat chunks. For this, three groups of meat chunks i.e. control (marination with distilled water), T, (0.15M LA+ 0.15M CaCl2) and T-2 (0.15% papain + 0.15M LA+ 0.15M CaCl2) were dipped into marinating solution at 4+/-1 degrees C for about 36 hours, drained off excess solution and autoclaved for 10 min at 15 lb pressure after addition of 2% salt. Results showed the treated samples had significantly (P = 0.05) lower cooked release volume (CRV), higher cooking yield and lower pH values. Appearance and colour and flavour scores of treated meat samples were significantly (P <= 0.05) lower than control. The juiciness, texture and tenderness and overall acceptability scores in T-1 batch were significantly (P <= 0.05) higher than control and T-2 samples. Papain at 0.15% level along with LA and CaCl2 significantly (P <= 0.05) lowered the organoleptic scores of all the sensory attributes when compared to control and T-1 batches. Study suggests that LA and CaCl2 marination of turkey meat chunks is a useful toot to improve the acceptability of tough turkey meat.