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Extraction and Purification of Protease from Ginger (Zinger officinalae) Using in Aged Cows Meat Tenderizing

Department of Food Science, Agriculture College, University of Basrah, Basrah, Iraq
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(Received: April 12, 2023; Accepted: May 19, 2023)


The purpose of this study was to tenderize cow meat using protease extracted from ginger. Protease was extracted from ginger using three extraction solutions: distilled water, sodium chloride solution and calcium phosphate solution buffer. One mole from calcium phosphate at pH 7 was the best extraction solution, giving the highest qualitative activity 4.136 units/mg. Extraction protease at 0.5% was added to the cow meat with incubation time of 30, 60 and 90 min. The sample of meat without enzyme was a control. The results showed that the meat samples treated with the enzyme were significantly superior in humidity compared to the control treatment. Sample incubated for 90 min gave highest moisture content 77.94%. The pH of meat samples treated with enzyme for 90 min significantly increased to 5.98, compared with the pH of the control sample which was 5.6. The weight of samples increased because the water holding capacity of meat samples treated with enzyme compared to the control sample was significantly increased. All treatments in the study were significant in the values of the tyrosine/total, protein and non-protein tryptophan factor compared to the control treatment, and the 90 min treatment sample recorded the highest rates which reached at 5.270, 1.325 and 3.945, respectively. It was clear that the protease enzyme from ginger affected positively the studied properties of treated meat.
Key words : Ginger, purification, protease, meat, tenderizing