Research Article
Volume 16 Issue 5 - 2021
Effect of Three Tenderizers; (Papain, Bromelain and Ficin) on the Tenderization of Beef (Oxtail)
Onyeneke Esther-Ben Ninikanwa1* and Ekenyem Benjamin Ugochukwu2
1Department of Nutrition and Dietetics, Faculty of Health Sciences, Imo State University, Owerri, Imo State, Nigeria
2Department of Agricultural Extension and Rural Services, Faculty of Agriculture, Imo State University, Owerri, Imo State, Nigeria
*Corresponding Author: Onyeneke Esther-Ben Ninikanwa, Department of Nutrition and Dietetics, Faculty of Health Sciences, Imo State University, Owerri, Imo State, Nigeria.
Received: December 22, 2020; Published: April 30, 2021


The study on the effect of three tenderizers Papain (Treatment II) Bromelain (Treatment III) and Ficin (Treatment IV) and control (Treatment I) on the tenderization of beef (oxtail) was investigated. The tenderizers efficacy was determined using enzymes individually from the plant vegetables on meat cut from cow oxtail (4 - 5 years of age) at the food science laboratory of Imo state university Owerri. Meat samples were subjected to sensory evaluation of 10 semi-trained panelists for acceptability and physiochemical analysis at the same laboratory in triplicate order. Results obtained from this study showed that all the tenderizing treatments were significant differences (p < 0.05) in all the meat samples. However, Papain (Treatment II) had the higher tenderizing effect while the control (Treatment I) showed the leash tenderizing effect. In the nutrient composition of tenderized meat, the control (Treatment I) showed the highest moisture content (69 - 58%) and crude protein (26 - 94%) whereas Bromelain (Treatment III) showed highest crude fat (6 - 7), ash content (1.12 %) and dry matter (38.35). Bromelain was significantly different (P < 0.05) among other tenderizers. Significant difference (P < 0.05) existed among on all the mineral contents of the meat tenderizers and control (Treatment 1). No significant difference (P < 0.05) was observed in the weight change and cost benefit of meat samples before and after cooking with tenderizers, including the control. Phytochemical analysis revealed that all the tenderizers showed positive result in saponin, they showed negative with cyanogenic glucoside except Ficin. The sensory evaluation result revealed that all the meat samples were accepted by consumers but consumers, preferred mostly, the Papain (Treatment II) meat samples as significant difference (P < 0.05) existed among other meat samples, while the control (Treatment I) was the least preferred. Hence, the three tenderizers had positive tenderizer effect on the cow oxtail meat. Therefore, meat from spent cow can be tenderized using these proteolytic enzymes (Papain, Bromelain and Ficin) rather than tenderizing with metals, potash, trona, carbonated beverages and salt which may be harmful to the human health.


Keywords: Tenderizing Treatment; Oxtail; Plant Proteolytic Enzymes; Sensory Evaluation


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Citation: Onyeneke Esther-Ben Ninikanwa and Ekenyem Benjamin Ugochukwu. “Effect of Three Tenderizers; (Papain, Bromelain and Ficin) on the Tenderization of Beef (Oxtail)”. EC Nutrition 16.5 (2021): 28-37.

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