Effect of tenderization methods on physic chemical ultrastructure and proteome characteristics of spent hen meat

Abstract

The present research work was carried out to study the effect of three different tenderizers viz., papain, electrical stimulation and CaC12 on various physic-chemical parameters, textural properties, structural and proteomic changes in spent hen meat. Spent hens (White leghorn) of around 72 weeks old, weighing 1.2-1.3kg, which were fed and handled under the same management conditions were purchased from local market of Vepery, Chennai, Tamil Nadu were used in the study. the optimum concentration for papain (100 TU, 150 TU or 200 TU), voltage for electrical stimulation (90 V or 150 V) and concentration for CaCl2 (0.1 M, 0.3 M or 0.5 M) and along with the respective ageing periods (0, 2, 4 and 6 hours for papain; 0, 2, 4, 6, 8, 10, 12 and 24 hours for ES and CaCl2) were chosen from experiment-1, II and III respectively based on the results of following physico-chemical parameters: pH, water-holding capacity, shear force value, myofibrillar fragmentation index and cooking loss. Further, in experiment IV, the selected optimum tenderizing concentration or voltage from experiment I, II and III with corresponding ageing time were employed parallelly and samples were analysed for following parameters: collagen content, collagen solubility. protein extractability, texture profile, ultrastructural morphology and proteome newlinecharacterization by sodium dodecyl sulphate-polyacrylamide gel electrophoresis and label-free quantitative proteomic analysis along with control groups. The proteomics data obtained in this work provide insights into possible biomarkers in spent hen meat tenderization, which could contribute to the developing new or improving existing tenderization methods for spent hen meat. newline