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Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat.

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Title Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat.
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Creator Naveena B.M
Kiran M
Sudakar Reddy K
Vaithiyanathan S
Ramakrishna C
Suresk K Devatkal
 
Subject ammonium hydroxide ultrastucture tenderness buffalo meat
 
Description Not Available
This study was conducted with an objective to improve the tenderness of tough buffalo meat using ammonium hydroxide. Buffalo meat chunks from Biceps femoris muscle were marinated with distilled water (control), 0.1%, 0.5% and 1.0% solution of ammonium hydroxide for 48 h at 4 ± 1 °C and subjected to various physico-chemical analysis and ultrastructural studies. Ammonium hydroxide increased (P < 0.05) the pH, water holding capacity (WHC), collagen solubility, total and salt soluble protein extractability and cooking yield. Reduction (P < 0.05) in Warner–Bratzler shear force values were observed in all ammonium hydroxide treated samples compared to non-treated control. Electrophoretic pattern of muscle proteins exhibited reduction in the intensity and number of certain protein bands for 0.1% and 0.5% ammonium hydroxide treated samples compared to control. Scanning and transmission electron microscopy also revealed breakdown of endothelium layers surrounding muscle fibers and weakening of Z-discs respectively, in treated samples compared to controls. These results suggest that ammonium hydroxide might be used to tenderize tough buffalo meat.
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Date 2018-09-20T05:14:10Z
2018-09-20T05:14:10Z
2011-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7075
 
Language English
 
Relation Not Available;
 
Publisher ScienceDirect