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VOL. 9, ISSUE 3 (2024)
The pH, water-holding capacity, cooking loss and tenderness of spent layer meat influenced by marination duration using Garcinia xanthochymus fruit paste
Authors
Krissada Abdullah, Lilis Suryaningsih, Dicky Tri Utama
Abstract
The meat of spent layers has lower physical
quality compared to broiler chickens because of the tough texture, so a
post-harvvest method is needed to improve its tenderness. One tenderizing
method is marination using acidic fruit paste. The objective of this study was
to determine the duration effect of marination using kandis fruit (Garcinia
xanthochymus) paste on pH, water-holding capacity, cooking loss and
tenderness of spent layer meat. Thi study was carried out experimentally using
a completely randomized design with 4 marination duration treatments (0, 15, 30
and 45 minutes) and with 5 replications. Data were analyzed using analysis of
variance and followed by Duncan's multiple range test. The results showed that
marination using Garcinia xanthochymus fruit paste affected the pH value
(P<0.05), water-holding capacity (P<0.05) and tenderness, but did not
affect cooking loss of spent layer meat. The optimal marination time was 45
minutes with a pH value of 4.53, a water-holding capacity of 42.63%, cooking
loss of 36.31% and tenderness value of 41.12 mm/g/10 seconds.
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Pages:30-33
How to cite this article:
Krissada Abdullah, Lilis Suryaningsih, Dicky Tri Utama "The pH, water-holding capacity, cooking loss and tenderness of spent layer meat influenced by marination duration using <i>Garcinia xanthochymus</i> fruit paste". International Journal of Multidisciplinary Education and Research, Vol 9, Issue 3, 2024, Pages 30-33
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