Effect of ginger oil on tenderization of spent goat meat

Abstract

To tenderize tough spent goat meat, an aqueous emulsion of ginger oil (0.10, 0.25 and 0.50%) was added and marinated for 24 h at refrigeration temperature. The samples were analyzed for physico-chemical characteristics, texture profile and sensory evaluation. With the addition of ginger oil, sarcomere length increased, muscle fibre diameter was altered and the other physicochemical characteristics did not show any significant difference. The shear force value of control was 7.64 kg/cm2 and that of the ginger oil (0.25 and 0.50%) treated sample was significantly (P<0.05) reduced to 5.73 and 5.68 kg/cm2. Non-significant variation was observed by addition of ginger oil in sensory and texture profile characteristics of spent goat meat. The overall acceptability scores of control and 0.10% ginger oil-treated samples were 6.09±0.25 and 6.32±0.18, respectively. It was concluded that the addition of ginger oil at 0.10% level could be used to tenderize the spent goat meat without affecting the physico-chemical and sensory characteristics.