부산대학교 도서관

Papaya extract from Carica papaya (dwarf solo) was found to curtail active growth of Salmonella typhimurium. Four different segments of Carica papaya fruit were processed and protein concentration of unripen peel (48.7%), unripen latex (58.5%), ripe peel (40.5%) and ripe latex (50.7%) were observed. The protease activity and pH of extract of unripe latex, unripe peel, ripe latex and ripe peel were recorded as "1648 - 9.20", "1684.5 - 9.91" and "5 - 4.5", "6 - 4.7" respectively. The proteolytic activity of unripe and ripe peel extract was observed as 9.20 and 9.91 at pH 4.5 and 4.7. The proteolytic activity of unripe and ripe latex extract was observed as 1648 and 1680.5 at pH 5 and 6 respectively. Anti-Salmonella activity of papaya extract was accessed through multiple dilution technique to find out minimum inhibitory concentration. Papaya extract from ripe peel showed minimum 25.31 μg of MIC50 and 50.62μg of MIC90, followed by unripe latex with MIC50 at 36.56μg and MIC90 at 73.12 μg. However, the MIC50 for unripen peel was 60.93μg and MIC90 at 121.87μg likewise the papaya extract derived from ripe latex showed MIC50 at 63.37μg and MIC90 at 126.75μg. Ripe peel and unripen latex had better potential to control Salmonella typhimurium growth. The beef kababs incorporated with unripe latex extract at various levels (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 mg/100g), showed significant reduction in moisture contents while protein, fat, ash, cooking yield and texture showed non-significant variation during storage. [ABSTRACT FROM AUTHOR]