Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality

IF 3.3 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-02-26 DOI:10.15586/ijfs.v34i1.2086

N. Hussain, Choy Hew Weng, Nursabrina Munawar

引用次数: 8

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.

查看原文本刊更多论文

不同浓度菠萝核提取物及浸渍工艺对散养鸡肉品质的影响

分析了菠萝（约瑟芬品种）核心提取物在不同浸渍浓度（30%、50%和100%）和浸渍时间（15、25和35min）下对散养鸡肉品质的嫩化作用。对浸渍肉样品的质地特征分析、颜色、pH、菠萝蛋白酶含量和微生物分析进行了评估。用核心提取物浸渍（100%，35分钟）的肉鸡胸肉显示硬度降低86%，pH从5.87降至4.99。菠萝核提取物作为肉类嫩化剂具有巨大的潜力，从而减少了农业副产品，并将其转化为天然食品成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.