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A study was conducted to standardize the method for quality improvement of spent Japanese quail carcasses with ginger extract (5.0%), papain (0.05%) and sodium bi carbonate (2.5%) in conjunction with vacuum tumbling (1.5 hr). The treated samples were evaluated for various physico-chemical and organoleptic characteristics along with 1.5 hr vacuum tumbling and control samples. pH, water holding capacity, cooking loss, collagen content and collagen solubility values were significantly (P<0.05) increased and fragmentation values were significantly (P<0.05) decreased in samples treated with tenderizers with 1.5 hr vacuum tumbling as compared 1.5 hr vacuum tumbling and control samples. The results of sensory attributes of this experiment showed that all the sensory attributes scores were significantly (P<0.05) higher for samples treated with 5.0% ginger extract with 1.5 hr vacuum tumbling, except tenderness. The overall acceptability significantly (P<0.05) higher for samples treated with 5.0% ginger extract with 1.5 hr vacuum tumbling followed by 2.5% sodium bi carbonate with 1.5 hr vacuum tumbling and 0.05% papain with 1.5 hr vacuum tumbling samples. Therefore, 5.0% ginger extract with 1.5 hr vacuum tumbling was more effective for quality improvement of spent Japanese quail carcasses in a shorter marination period.

Effect of different tenderizers with vacuum tumbling on quality of spent Japanese quail