Author(s):

Swati Sharma and Devina Vaidya

Abstract: Kiwifruit enzyme is a plant protease enzyme and protease enzyme has multifunctional role in food industry such as in dairy as milk coagulant and in meat industry for tenderization. Meat tenderness is one of the most important eating quality parameter. The use of spent hen chicken has been limited in scope because of its unacceptable toughness. Henceforth the present study was designed to assess the effect of kiwifruit protease enzyme on tenderization of spent hen chicken. For this, first, slices of 2x2 cm² thickness were made. Kiwifruit enzyme was extracted, partially purified, characterized and then optimized for tenderization. The optimized concentration of enzyme was injected in the perpendicular of muscle fibers of spent hen chicken. Tenderness was measured with texture analyzer, physicochemical and sensory qualities were also assessed. The injection of 10 per cent kiwifruit enzyme improved tenderness and the panelist rating for juiciness, tenderness, texture and overall acceptability

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