Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent-hen muscles

Proteolytic activity-rich ginger powder was prepared by solvent extraction from two local varieties, namely, Bangalore and Coorg, of ginger (Zingiber officinale). Ethanol treatment yielded a powder with a higher proteolytic activity (P <= 0.05) compared to acetone and isopropanol treatments. The Bangalore variety of ginger had a higher proteolytic activity than Coorg variety. Ethanol treatment produced 6.9- and 8.3-fold increases in the specific activity of proteases in ginger powder from Bangalore and Coorg varieties, respectively, compared to the activity in fresh ginger. The breast and leg muscles of spent hen, treated with 2.5% (w/w) of ginger powder obtained by ethanol treatment of Bangalore variety, were found to be significantly more tender (P <= 0.05) as indicated by lower shear values (41.9-72.3 N) and higher sensory scores (7.3-8.4) compared to the shear values (68.6-104.9 N) and sensory scores (6.0-7.0) of control samples. Ginger-powder treatment also improved the flavor of meat marginally. The electrophoretic pattern of ginger powder-treated muscles produced lower numbers of protein bands compared to control, indicating an increased proteolysis by ginger enzymes. Chicken kabab, a traditional product that is prepared from muscles treated with ginger powder, was more tender and rated superior for sensory flavor and texture quality.