Impacts of papain and bromelain fortified marinades on chilled camel meat quality

Document Type : Original Article

Authors

1 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt.

2 Animal Health research institute, Shebin El koom branch

Abstract

Camel meat is a highly nutritious meat; however there is some limitation in its acceptance due to its quality. So, the purpose of this study was to assess the impacts of marinating mixtures based on yoghurt and whey that were enhanced with papain and bromelain enzymes on quality parameters of camel meat. Camel meat (Musculus longissimus) was sliced and marinated in yoghurt (y) or whey-based (w) supplemented with 0.002 % papain (PY and PW) or 0.002 % bromelain (BY and BW) enzymes. Camel meat marinated in either whey or yoghurt, particularly yoghurt supplemented with papaya or bromelain enzymes, had significantly lower pH, Thiobarbituric Acid Number, and total volatile basic nitrogen levels than camel meat marinated in unfortified whey and yoghurt (P < 0.05). Similar antimicrobial benefits were observed in microbiological counts, where papaya or bromelain-fortified marinades had a persistent adverse impact on aerobic plate count, Staphylococcus aureus, psychrotrophic bacteria, and coliforms. Compared to bromelain-fortified marinades, papaya-fortified marinades, particularly PY, had a higher growth suppressing impact (P < 0.05). All marinades, including bromelain and papaya, enhanced the sensory attributes of chilled camel meat. The current research findings demonstrated that bromelain and papain proteases provide a feasible approach for developing antibacterial and antioxidant systems for camel meat-based products.

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