Uma Devi Nadarajah (2010) The extraction of papain enzyme from sekaki and exotica papaya and its effect on the aged egg layer chicken meat texture. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Aged egg layer chicken meat is the chicken meat which has a very hard texture. Therefore this aged egg layer chicken meat was tested with papain enzyme extract in this study to produce softer texture. The objective of this study is to determine the effectiveness of the papain enzyme to tenderize the aged chicken meat. Secondly, to select the most effective variety of papaya that acts as the best to tenderize the aged chicken meat. Lastly to compare which temperature and marinating time is the most suitable for papain enzyme activation towards tenderizing the aged chicken meat. The papain enzyme extract was extracted from the young papaya. The papain enzyme extract underwent 1:200 dilution. Then, the papain enzyme was used to marinate the chicken meat at three different temperatures and three different time. The temperature was 10°C (T1), 37°C (T2) and 55°C (T3). The marinating time was half an hour, one hour and one and an half hour. Sensory test was then conducted to determine the best combination treatment which had produce the softest chicken meat. This study had showed that papain enzyme was effective to tenderize the aged chicken meat. Secondly, Exotica papain enzyme was the most effective variety compared to Sekaki papain enzyme. Lastly, the combination treatment of exotica papain enzyme with one hour marinating time and marinating temperature of 10°C (EH2T1), was the most suitable for papain enzyme activation towards tenderizing the aged chicken meat. In conclusion, papain enzyme extract from Exotica papaya was proven to be effective in tenderizing aged chicken meat, where a combination treatment of EH2T1 was chosen as the best.
| Item Type: | Academic Exercise |
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| Keyword: | Chicken, Chicken meat, Extraction of papain enzyme from sekaki, Exotica papaya, Aged egg layer chicken meat texture |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP248.13-248.65 Biotechnology |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 07 Jun 2012 18:39 |
| Last Modified: | 23 Oct 2017 11:47 |
| URI: | https://eprints.ums.edu.my/id/eprint/4210 |
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