Effect of proteases from ginger rhizome on the fragmentation of myofibrils and tenderness of chicken breast

• Published in: Food science & technology Vol. 120; p. 108921
• Main Authors: Cruz, Pamela Lemos, Panno, Pedro Henrique Canal, Giannotti, Juliana Di Giorgio, Carvalho, Raquel Vieira de, Roberto, Consuelo Domenici
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-02-2020
• Subjects: Broiler; Ginger extract; Myofibrillar proteins; Proteolytic activity; Texture; Proteolytic activity; Ginger extract; Myofibrillar proteins; Texture; Broiler
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108921

This study aimed to characterize the proteases from the crude ginger extract and evaluate its effect on myofibrils fragmentation and tenderness of the Pectoralis major muscle in broiler. Proteases present in the extract showed great activity at 60 °C, pH of 5.5, and total protein content of 2.32 ± 0.28 mg mL−1. The chicken breasts injected with 5% (w/v) of the crude ginger extract did not show significant increase (P ≥ 0.05) of sarcomere length and post-cooking weight loss. However, a reduction in the value of shear force (P < 0.05), an increase of myofibrillar fragmentation index (P < 0.01), and a reduction of myofibrillar fragments length (P < 0.001) was observed when compared to other treatments. The results of the application of the extract using the Pectoralis major muscle as model system reinforce the hypothesis that the crude extract obtained from the rhizome of ginger is a technologically viable alternative to improve the tenderness and yield of drier cuts such as chicken breast.
•The crude ginger extract presents a significant proteolytic activity.•The proteases retain more than 50% of activity at meat cooking temperature.•Chicken breast tenderness increases significantly when treated with ginger extract.•Myofibrillar fraction of proteins are visibly affected under phase microscopy.•The increase of the myofibrillar fragmentation is associated with an increase of tenderness.