Effect of marination with ginger rhizome extract on properties of raw and cooked chevon

The biceps femoris muscles of 12-month-old Osmanabadi goat in prerigor state were chilled for 24 h at 4 ± 1C and then cut into 3 x 3 cm chunks; these were randomly divided into five groups and marinated in ginger rhizome extract (GRE) at 1, 3, 5, and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at a refrigerated condition of 4 ± 1C for 1, 3, 5 and 7 days. The physicochemical characteristics of the marinated raw chevon, and the cooking, textural and sensory quality characteristics of patties were studied. The marination of chevon and storage at 4 ± 1C resulted in increase in moisture and thus water-holding capacity. The myofibrillar and sarcoplasmic proteins were degraded at all levels of marination to a significant (P < 0.05) extent. The collagen solubility was significantly (P < 0.05) increased, as was tenderness. The cooking characteristics were found significantly (P < 0.05) improved. The GRE-treated chevon patties received a higher score for color, tenderness, flavor, juiciness, springiness and overall acceptability. The study revealed that GRE can be used as a potential source of additive in ground, comminuted chevon products because of its antioxidant, proteolytic and antimicrobial properties, and may be used as an effective alternative to many other plant enzymes. This study investigates which level of marination with ginger rhizome extract (GRE) along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate is best to improve physicochemical characteristics, cooking, textural and sensory qualities of patties made from the biceps femoris muscles of 12-month-old Osmanabadi goat chevon packed and stored at 4 ± 1C at different levels. This study also includes useful information for solubility of proteins and water-holding capacity and instructional presentation to benefit the people who eat the chevon regularly as a staple diet. This research is important for food industry, food service and research dieticians who can use GRE as a potential source of additives for its antioxidant, proteolytic and antimicrobial properties.