Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens
Wenchang chicken meat, used as the primary ingredient, was combined with papaya juice in different proportions for pickling and stewing. The objective of this study was to examine the effects of papain in papaya juice on the tenderness, structure and digestive characteristics of chicken meat. Compar...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124011994 |
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| author | Zihan Zhang Yucan Wu Chunhui Zhang Feng Huang |
| author_facet | Zihan Zhang Yucan Wu Chunhui Zhang Feng Huang |
| author_sort | Zihan Zhang |
| collection | DOAJ |
| description | Wenchang chicken meat, used as the primary ingredient, was combined with papaya juice in different proportions for pickling and stewing. The objective of this study was to examine the effects of papain in papaya juice on the tenderness, structure and digestive characteristics of chicken meat. Compared with that in the control group, the tenderness of Wenchang chicken meat decreased and the protein solubility increased with the increase in papaya juice concentration. Scanning electron microscopy (SEM) showed that the arrangement between muscle bundles was from dense to sparse and the surface pores of muscle bundles increased. The results showed that adding papaya juice with a 50% dilution concentration provided the best outcomes in terms of tenderness, structure and digestive characteristics of chicken. Papain in papaya juice interacts with chicken protein, further enhancing the tenderness. The addition of papaya can further improve the tenderness and digestibility of chicken meat. |
| format | Article |
| id | doaj-art-96f3c6e7e69548aaabdbb69187e77246 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-96f3c6e7e69548aaabdbb69187e772462025-01-22T05:40:45ZengElsevierPoultry Science0032-57912025-01-011041104621Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickensZihan Zhang0Yucan Wu1Chunhui Zhang2Feng Huang3Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China; Corresponding author at: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.Wenchang chicken meat, used as the primary ingredient, was combined with papaya juice in different proportions for pickling and stewing. The objective of this study was to examine the effects of papain in papaya juice on the tenderness, structure and digestive characteristics of chicken meat. Compared with that in the control group, the tenderness of Wenchang chicken meat decreased and the protein solubility increased with the increase in papaya juice concentration. Scanning electron microscopy (SEM) showed that the arrangement between muscle bundles was from dense to sparse and the surface pores of muscle bundles increased. The results showed that adding papaya juice with a 50% dilution concentration provided the best outcomes in terms of tenderness, structure and digestive characteristics of chicken. Papain in papaya juice interacts with chicken protein, further enhancing the tenderness. The addition of papaya can further improve the tenderness and digestibility of chicken meat.http://www.sciencedirect.com/science/article/pii/S0032579124011994Wenchang chickenPapaya juicePapainDigestibility |
| spellingShingle | Zihan Zhang Yucan Wu Chunhui Zhang Feng Huang Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens Poultry Science Wenchang chicken Papaya juice Papain Digestibility |
| title | Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens |
| title_full | Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens |
| title_fullStr | Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens |
| title_full_unstemmed | Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens |
| title_short | Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens |
| title_sort | exploring how papaya juice improves meat tenderness and digestive characteristics in wenchang chickens |
| topic | Wenchang chicken Papaya juice Papain Digestibility |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124011994 |
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