Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
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 microbiologi...
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| Format: | Article |
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Codon Publications
2022
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| _version_ | 1811137575088291840 |
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| author | Hussain, Norhayati Choy, Hew Weng Munawar, Nursabrina |
| author_facet | Hussain, Norhayati Choy, Hew Weng Munawar, Nursabrina |
| author_sort | Hussain, Norhayati |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-04-09T03:50:20Z |
| format | Article |
| id | upm.eprints-101164 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-09-25T03:36:28Z |
| publishDate | 2022 |
| publisher | Codon Publications |
| record_format | dspace |
| spelling | upm.eprints-1011642024-04-22T03:00:24Z http://psasir.upm.edu.my/id/eprint/101164/ Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality Hussain, Norhayati Choy, Hew Weng Munawar, Nursabrina 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. Codon Publications 2022 Article PeerReviewed Hussain, Norhayati and Choy, Hew Weng and Munawar, Nursabrina (2022) Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality. Italian Journal of Food Science, 34 (1). 124 - 131. ISSN 1120-1770: ESSN: 2239-5687 https://www.itjfs.com/index.php/ijfs/article/view/2086 10.15586/IJFS.V34I1.2086 |
| spellingShingle | Hussain, Norhayati Choy, Hew Weng Munawar, Nursabrina Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality |
| title | Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality |
| title_full | Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality |
| title_fullStr | Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality |
| title_full_unstemmed | Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality |
| title_short | Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality |
| title_sort | effects of different concentrations of pineapple core extract and maceration process on free range chicken meat quality |
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