Question

Commonly used spice at household level, has proved to be an effective tenderizing, antioxidant and antimicrobial agent for meat and meat product is ----------.

• A. Turmeric
• B. Onion
• C. Ginger rhizome
• D. Garlic

Hint:

Remember that ginger's tenderizing power comes from the plant protease enzyme zingibain, analogous to papain in papaya and bromelain in pineapple.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Certain culinary spices contain bioactive molecules and proteolytic enzymes that can physically alter the structure of meat proteins while protecting the meat from oxidation and bacterial spoilage.

Step 2: Detailed Explanation:
1. Ginger rhizome (Zingiber officinale) contains a highly active proteolytic enzyme known as zingibain.
Zingibain actively hydrolyzes collagen and myofibrillar proteins, making it an extremely potent natural meat tenderizer.
2. In addition to tenderization, ginger contains phenolic compounds like gingerols, shogaols, and zingerone.
These compounds exhibit strong antioxidant activity by scavenging free radicals and inhibiting lipid peroxidation in meat.
3. They also demonstrate antimicrobial action against major foodborne pathogens, extending the shelf-life of processed meat products.

Step 3: Final Answer:
Ginger rhizome is the household spice that serves as a meat tenderizer, antioxidant, and antimicrobial agent.