Effect of different tenderizers on tenderness and quality of buffalo tripe

A study was conducted to standardize the method for tenderization of buffalo tripe with ginger extract (GE), papain, and sodium bi carbonate (SB) in conjunction with blade tenderization (BT). Buffalo tripe after passing three times through mechanical blade tenderizer (BT-3x) was treated with 0.05% papain, 5% GE, 2.5% SB with two controls. Tripe pieces were marinated for 4 hours and evaluated for physico-chemical and organoleptic qualities. The results showed that buffalo tripe treated with 0.05% papain, 5% GE, 2.5% SB and BT-3x significantly better for all physico- chemical properties as compared to control The sensory scores were significantly higher for 0.05% papain treated buffalo tripe sample except flavour which was higher in 5.0% GE treated samples.