Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
Main Article Content
Keywords
bromelain content, broiler breast, maceration, meat quality, pineapple core extract, tenderisation process
Abstract
The tenderisation effects of pineapple (Josephine variety) core extracts on the quality of free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) and duration (15, 25, and 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, and microbiological analyses of the macerated meat samples were assessed. Broiler breast meat macerated with core extract (100%, 35 min) showed 86% reduction in hardness and the pH decreased from 5.87 to 4.99. The pineapple core extract has great potential as a meat tenderiser thus reduces the agriculture by-product and converts it into natural food ingredients.
References
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Debora, C.F.D.S., Alex, M.V.D.A. and Alex, A.G., 2017. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers. Journal Food Science Technology 54(7): 1818. 10.1007/s13197-017-2612-x
Edmund, O.B. and Isaac, W.O., 2018. Bromelain activity of waste parts of two pineapple varieties. Journal of Sustainable Food Production 2: 21. 10.18052/www.scipress.com/SFP.2.21
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Kotzekidou, P., Giannakidis, P. and Boulamatsis, A., 2008. Antimicrobial activity of some plant extracts and essential oils against Foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate. LWT-Food Science Technology 41: 119. 10.1016/j.lwt.2007.01.016
Manohar, J., Gayathri, R. and Vishnupriya, V., 2016. Tenderisation of meat using bromelain from pineapple extract. International Journal of Pharmaceutical Science Review and Research 39(17): 81.
Maryana, M.N., Lukman, I., Siti, N.H. and Ikhmal, H.A.H., 2018. Evaluation of tendering effect from date seed extract (P. dactalytera) in Knuckle part meat. Journal of Tropical Resource and Sustainable Science 6: 23. 10.47253/jtrss.v6i1.722
Mohamad Afifi I., Chong G.H., & Mohammad Rashedi I.F. (2018). Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinenesis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain. Journal of Science and Technology, 10(2), 77–84.
Nadzirah, K.Z., Zainal, S., Noriham, A. and Normah, I., 2016. Application of bromelain powder produced from pineapple crowns in tenderising beef round cuts. International Food Research Journal 23(4): 1590.
Nor Mazila A.R., 2020. Pineapple waste commercialisation. UMP News. Available from: http://news.ump.edu.my/experts/pineapple-waste-commercialisation. Accessed 26 October 2020.
Rawdkuen, S. and Benjakul, S., 2012. Biochemical and microstructural characteristics of meat samples treated with different plant proteases. African Journal of Biotechnology 11(76): 14088. 10.5897/AJB12.1587
Serdaroglu, M., Abdraimov, K. and Onenc, A., 2007. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of Turkey breast. Journal of Muscle Foods. 18: 162. 10.1111/j.1745-4573.2007.00074.x
Vaudagna, S.R., Pazos, A.A., Guidi, S.M., Sanchez, G., Carp, D.J. and Gonzalez, C.B., 2008. Effect of salt addition on sous vide cooked whole beef muscles from Argentina. Meat Science 79: 470. 10.1016/j.meatsci.2007.11.001
Wismer-Pedersen, J., 1959. Quality of pork in relation to rate of pH change post mortem. Food Resource 24: 711. 10.1111/j.1365-2621.1959.tb17325.x
Yuris, A. and Lee, F.S., 2014. A comparative study of the antioxidant properties of three pineapple (Ananas comosus L.) varieties. Journal of Food Studies 3: 1–11. 10.5296/jfs.v3i1.4995
Alvarado, C. and McKee, S., 2017. Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research 16(1): 113. 10.1093/japr/16.1.113
AOAC, 2006. Official methods of analysis. 20th ed. Arlington, TX: The Association of the Official Analytical Chemist.
Banerjee, S., Arora, A., Vijayaraghavan, R. and Patti, A.F., 2020. Extraction and crosslinking of bromelain aggregates for improved stability and reusability from pineapple processing waste. International Journal of Biological Macromolecules 158: 318. 10.1016/j.ijbiomac.2020.04.220
Bhaskar, N., Sachindra, N., Modi, V., Sakhare, P. and Mahendrakar, N., 2006. Preparation of proteolytic activity rich ginger powder and evaluation of its tenderising effect on spent-hen muscles. Journal of Muscle Foods 17: 174. 10.1111/j.1745-4573.2006.00043.x
Bhat, Z.F., Morton, J.D., Mason, S.L. and Bekhit, A.E.D.A., 2018. Applied and emerging methods for meat tenderisation: a comparative perspective. Comprehensive Reviews in Food Science and Food Safety 17(4): 841. 10.1111/1541-4337.12356
Bhattacharyya, B.K., 2008. Bromelain: an overview. Natural Product Radiance 7: 359.
Bille, P.G. and Taapopi, M.S., 2008. Effects of two commercial meat tenderisers on different cuts of goat’s meat In Namibia. African Journal of Food Agriculture Nutrition and Development 8(4): 417. 10.4314/ajfand.v8i4.19202
Burke, R.M. and Monahan, F.J., 2003. The tenderisation of shin beef using a citrus juice marinade. Meat Science 63: 161. 10.1016/S0309-1740(02)00062-1
Christner, J., Pfleiderer, E., Taeger, T. and Bernschein, U., 1992. Methods for leather processing including liquid enzyme formulation. US Patent No. 5,102,422.
Daniela, I., Camelia, V., Felicia, D. and Rodica, D., 2012. Effect of marination with proteolytic enzyme on quality of beef muscle. Scientific Study and Research 13(1): 81.
Debora, C.F.D.S., Alex, M.V.D.A. and Alex, A.G., 2017. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers. Journal Food Science Technology 54(7): 1818. 10.1007/s13197-017-2612-x
Edmund, O.B. and Isaac, W.O., 2018. Bromelain activity of waste parts of two pineapple varieties. Journal of Sustainable Food Production 2: 21. 10.18052/www.scipress.com/SFP.2.21
Francis, F.J. and Clydesdale, F.M., 1975. Food colorimetry: theory and applications. Westport, CT: AVI Publishing.
Frank, N.J.E. and Schulze, R., 2010. Protease for wound conditioning and skin care. European Patent No. EP 2226382. Munich, Germany: European Patent Office.
Gok, V. and Bor, Y., 2016. Effect of marination with fruit and vegetable juice on the some quality characteristics of Turkey breast meat. Brazilian Journal of Poultry Science 18(3): 481. 10.1590/1806-9061-2016-0225
Han, J., Morton, J.D., Bekhit, A.E.D. and Sedcole, J.R., 2009. Pre-rigor infusion with kiwifruit juice improves lamb tenderness. Meat Science 82: 324. 10.1016/j.meatsci.2009.02.003
Hong, K.W., Kim, S.H., Park, W.P., Lee, J.H., Jo, Y.B. and Lee, J.H., 2013. Food hygienics. Seoul, Korea: Dae Wang Press.
Janhvi, M., Gayathri, R., & Vishnupriya, V. (2016). Tenderization of Meat Using Bromelain from Pineapple Extract. Institute. Journal. Phramaceutical. Science. Review. Reources, 39(1), 81–85.
Jeong, K.J., Hyeonbin, O., So, Y.S. and Young, S.K., 2018. Effect of different marination condition on quality, microbiology properties, and sensory characteristic of Pork Ham Cooked By The Sous-vide Method. Korean Journal for Food Science of Animal Resource 38(3): 506.
Ketnawa, S. and Rawdkuen, S., 2011. Application of bromelain extract for muscle foods tenderisation. Food Nutrition Sciences 2: 393. 10.4236/fns.2011.25055
Kim, D.J., Lee, D.H., Lee, Y.G., Park, D.W., Kim, G.D., Jung, E.Y., et al., 2012. The relationship between carcass ColorGrade and instrumental values. Journal of Agriculture Life Scienc 46: 133.
Kim, M.J., Kim, C.Y., & Park, I. (2005). Prevention of Enzymatic Browning of Pear by Onion Extract. Food Chemistry, 89(2), 181–184.
Kotzekidou, P., Giannakidis, P. and Boulamatsis, A., 2008. Antimicrobial activity of some plant extracts and essential oils against Foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate. LWT-Food Science Technology 41: 119. 10.1016/j.lwt.2007.01.016
Manohar, J., Gayathri, R. and Vishnupriya, V., 2016. Tenderisation of meat using bromelain from pineapple extract. International Journal of Pharmaceutical Science Review and Research 39(17): 81.
Maryana, M.N., Lukman, I., Siti, N.H. and Ikhmal, H.A.H., 2018. Evaluation of tendering effect from date seed extract (P. dactalytera) in Knuckle part meat. Journal of Tropical Resource and Sustainable Science 6: 23. 10.47253/jtrss.v6i1.722
Mohamad Afifi I., Chong G.H., & Mohammad Rashedi I.F. (2018). Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinenesis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain. Journal of Science and Technology, 10(2), 77–84.
Nadzirah, K.Z., Zainal, S., Noriham, A. and Normah, I., 2016. Application of bromelain powder produced from pineapple crowns in tenderising beef round cuts. International Food Research Journal 23(4): 1590.
Nor Mazila A.R., 2020. Pineapple waste commercialisation. UMP News. Available from: http://news.ump.edu.my/experts/pineapple-waste-commercialisation. Accessed 26 October 2020.
Rawdkuen, S. and Benjakul, S., 2012. Biochemical and microstructural characteristics of meat samples treated with different plant proteases. African Journal of Biotechnology 11(76): 14088. 10.5897/AJB12.1587
Serdaroglu, M., Abdraimov, K. and Onenc, A., 2007. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of Turkey breast. Journal of Muscle Foods. 18: 162. 10.1111/j.1745-4573.2007.00074.x
Vaudagna, S.R., Pazos, A.A., Guidi, S.M., Sanchez, G., Carp, D.J. and Gonzalez, C.B., 2008. Effect of salt addition on sous vide cooked whole beef muscles from Argentina. Meat Science 79: 470. 10.1016/j.meatsci.2007.11.001
Wismer-Pedersen, J., 1959. Quality of pork in relation to rate of pH change post mortem. Food Resource 24: 711. 10.1111/j.1365-2621.1959.tb17325.x
Yuris, A. and Lee, F.S., 2014. A comparative study of the antioxidant properties of three pineapple (Ananas comosus L.) varieties. Journal of Food Studies 3: 1–11. 10.5296/jfs.v3i1.4995
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