Effect of natural tenderizers on physico-chemical properties of chicken gizzard and goat heart

An investigation was conducted to evaluate the physico-chemical properties of chicken gizzard and goat heart treated with kachri (Cucumis trigonus Roxb.) and ginger (Zingiber officinale roscoe) as natural tenderizers. Both the byproducts were marinated at 4±2°C for 48 h with 10% (w/w) paste of natural tenderizers alone and in combination (ginger+kachri, 75:25) followed with cooking in boiling water. Chicken gizzard had significantly higher shear press value, Water Holding Capacity (WHC), cooking loss, moisture and protein content and significantly lower fat content than goat heart in control as well as treatments. Moisture content and shear press value significantly reduced and protein, fat, ash content and pH increased on cooking, in both the byproducts. Kachri paste lowered the pH and Water Holding Capacity (WHC) but combination of ginger with kachri was effective in improving the pH and WHC up to the level of control. Combination of ginger+kachri treatment increased the cooking loss but reduced the shear press value in both the byproducts significantly for further utilization of these byproducts. © 2011 Academic Journals Inc.