Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Nov 27;10(23):e40736.
doi: 10.1016/j.heliyon.2024.e40736. eCollection 2024 Dec 15.

Effect of ginger extract on Korean black goat biceps femoris as a tenderizer

Jin-Hee An  1 , Hack-Youn Kim  1   2
Affiliations

Effect of ginger extract on Korean black goat biceps femoris as a tenderizer

Jin-Hee An et al. Heliyon. .

Abstract

This study investigated the tenderization and quality characteristics of Korean black goat biceps femoris treated with ginger powder extracts (0 %, 3 %, 5 %, and 7 %). The proximate composition, pH, color, shear force, water-holding capacity, sarcomere length, fiber cross-sectional area, and sensory properties were determined and analyzed according to the concentration of the ginger powder extract. The shear force decreased significantly with increasing concentrations of ginger powder extract (P < 0.05), whereas the water-holding capacity increased (P < 0.05). The sarcomere length of black goat biceps femoris increased with increasing concentrations of ginger powder extract (P < 0.05), whereas the fiber cross-sectional area decreased (P < 0.05). Sensory evaluation of black goat biceps femoris showed that goatiness decreased with increasing concentrations of ginger powder extract (P < 0.05), and the chewiness and overall acceptability were significantly higher (P < 0.05). Therefore, 7 % was the optimal concentration for softening black goat biceps femoris with ginger powder extract. In conclusion, it was confirmed that Korean black goat biceps femoris marinated in 7 % ginger extract was softened, and it is judged that this will have a positive effect on the texture of commercial Korean black goat meat.

Keywords: Biceps femoris; Ginger extract; Goat meat; Quality properties; Tenderizer.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Predicted means ± standard error for water holding capacity (%) and shear force (N) of black goat biceps femoris with various levels of ginger extract. Means in the same color bars with different letters (a–c) are significantly different (P < 0.05).
Fig. 2
Fig. 2
SDS-PAGE of black goat biceps femoris with various levels of ginger extract.
Fig. 3
Fig. 3
Sarcomere length and fiber cross-sectional area of black goat biceps femoris with various levels of ginger extract. Means in the same color bars with different letters (a–d) are significantly different (P < 0.05).
figs1
figs1
See this image and copyright information in PMC

Similar articles

See all similar articles

References

    1. Choi D.M., Kang K.M., Kim H.Y. Quality properties of black Korean goat Bulgogi with various levels of Lactobacillus acidophilus. Korean J. Food Sci. Technol. 2022;54(5):498∼504. doi: 10.9721/kjfst.2022.54.5.498. - DOI
    1. Lee E.D., Kim D.K., Kim G.E., Chung U.S., Choi B.H., Kim K.W. Investigation of mortality and growth rates among Korean native black goat offspring according to housing type and nursing method. J. Korea Acad.-Ind. Cooperat. Soc. 2023;24(9):711–718. doi: 10.5762/KAIS.2023.24.9.711. - DOI
    1. Mohammed H.H.H., He L., Nawaz A., Jin G., Huang X., Ma M., Abdegadir W.S., Elgasim E.A., Khalifa I. Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality. Meat Sci. 2021;175 doi: 10.1016/j.meatsci.2021.108453. - DOI - PubMed
    1. Hwang K.E., Kim H.W., Song D.H., Kim C.J., Jeon K.H., Kim Y.B., Choi Y.S. Effects of mechanical processing and Ganghwa Mugwort on stability of chicken Neobiahni during storage. Korean J. Food Cook Sci. 2016;32(3):261∼269. doi: 10.9724/kfcs.2016.32.3.261. - DOI
    1. Ha M., Bekhit A.E.D.A., Carne A., Hopkins D.L. Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins. Food Chem. 2012;134(1):95–105. doi: 10.1016/j.foodchem.2012.02.071. - DOI

LinkOut - more resources