Tenderization of Camel Meat by Alkaline and Acidic Proteases from Mullet (Mugil cephalus) Viscera

Abstract

Recently, tenderness of meat become more interest due to its relation with meat quality. Camel meat chunks were tenderized by injected with 20 and 40U of alkaline and acidic proteases which extracted from mullet viscera for 2, 4 and 6 hrs at room temperature. Alkaline and acidic proteases increased moisture content, WHC values, solubility of collagen, sarcoplasmic, myofibrillar and total protein of treated camel meat chunks. On the other hand, decreased protein content, cooking loss and shear force values of treated camel meat chunks. Sensory evaluation appeared improvement in juiciness, tenderness and overall acceptability of all treated camel meat chunks compared to untreated camel meat (control sample) with no significant differences in appearance and flavor between all camel meat samples. The results indicated that, camel meat chunks were tenderized and improved their quality by treated with alkaline and acidic mullet proteases.