EFFICACY OF TARIN FROM COLOCASIA ESCULENTA ( L.) SCHOTT ON THE HISTOLOGICAL CHANGES OF BUFFALO MEAT (BUBALUS BUBALIS L)
Keywords:
buffalo meat, tarin, histological changes, semitendinosus muscleAbstract
The protease activity of tarin from corms of taro or ‘gabi’ was studied using the semitendinosus muscle from three different ages of buffalo. Corms of Colocasia were reported to contain tarin or G1 globulin, a second major storage protein fraction, which accounts for the proteolytic activity. The experiment was conducted to determine histological changes in muscle tissue of tarin-treated fresh buffalo meat and the specific site of action of crude tarin on fresh buffalo meat. Crude tarin extract has noticeably higher proteolytic activity (8.5988x10-03 ) than pronase (6.4060x10-03 ) per ml substrate. The optimum amount of crude tarin extract that can exhibit proteolytic activity was observed to be about 25 ml per 100 g of fresh meat.
Scanning electron microscopy revealed that the microstructure of tarin-treated fresh buffalo meat was affected by the proteolytic activity of tarin. Evidently, myofibril degradation and collagen denaturation occurred as early as 30 minutes incubation of meat at room temperature. The breakdown of the connective tissue protein was most effective at extended incubation period using the optimum amount of crude tarin extract. The results of this investigation showed the effectiveness of this alternative microbial protease.
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