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Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan

The use of synthetic and non-natural products as meat tenderizer gives potential health problem and lasting side effects to human, thus the use of ginger as a natural meat tenderizer was proposed. A study was carried out to determine the effectiveness and potential effect of young and matured ginger...

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Main Author: Ridzwan, Nur Azmeera
Format: Student Project
Language:English
Published: 2020
Subjects:
Laboratories. General works
Extraction (Chemistry)
Online Access:http://ir.uitm.edu.my/id/eprint/44887/1/44887.pdf
http://ir.uitm.edu.my/id/eprint/44887/
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spelling my.uitm.ir.448872021-04-12T08:10:06Z http://ir.uitm.edu.my/id/eprint/44887/ Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan Ridzwan, Nur Azmeera Laboratories. General works Extraction (Chemistry) The use of synthetic and non-natural products as meat tenderizer gives potential health problem and lasting side effects to human, thus the use of ginger as a natural meat tenderizer was proposed. A study was carried out to determine the effectiveness and potential effect of young and matured ginger (Zingiber officinale) marination treatment compared with commercialized meat tenderizers on the physicochemical attributes of buffalo meat. The buffalo meat chunks with uniform weigh were marinated with different concentration (20% and 47% v/w) of young and matured ginger extract, commercialized meat tenderizer (positive control), and 0% distilled water (negative control) for 24 hours at 4 ± 1ºC. The preserved samples were cooked for 20 minutes at 99ºC. Both raw and cooked meat samples were evaluated to physicochemical analysis. Treatment with 47% young ginger extract enhanced the cooking yield and significantly (p<0.05) decrease the hardness of the treated meat samples. Treatment with 47% young ginger extract increased significantly (p<0.05) for the moisture content of the cooked sample compared to matured ginger extract. TPA results shows the hardness for 47% young ginger extract treatment decreased significantly (p<0.05) in comparison with matured ginger. Sensory evaluation scores shown a significant (p<0.05) enhancement in tenderness, chewiness, and overall acceptability of young ginger treated samples compared to matured ginger and negative control. Based on the moisture content, TPA values and sensory evaluation, it can be suggested that 47% young ginger extract (Zingiber officinale) has the potentiality to be used as meat tenderizer. 2020 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/44887/1/44887.pdf Ridzwan, Nur Azmeera (2020) Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan. [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Laboratories. General works
Extraction (Chemistry)
spellingShingle Laboratories. General works
Extraction (Chemistry)
Ridzwan, Nur Azmeera
Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan
description The use of synthetic and non-natural products as meat tenderizer gives potential health problem and lasting side effects to human, thus the use of ginger as a natural meat tenderizer was proposed. A study was carried out to determine the effectiveness and potential effect of young and matured ginger (Zingiber officinale) marination treatment compared with commercialized meat tenderizers on the physicochemical attributes of buffalo meat. The buffalo meat chunks with uniform weigh were marinated with different concentration (20% and 47% v/w) of young and matured ginger extract, commercialized meat tenderizer (positive control), and 0% distilled water (negative control) for 24 hours at 4 ± 1ºC. The preserved samples were cooked for 20 minutes at 99ºC. Both raw and cooked meat samples were evaluated to physicochemical analysis. Treatment with 47% young ginger extract enhanced the cooking yield and significantly (p<0.05) decrease the hardness of the treated meat samples. Treatment with 47% young ginger extract increased significantly (p<0.05) for the moisture content of the cooked sample compared to matured ginger extract. TPA results shows the hardness for 47% young ginger extract treatment decreased significantly (p<0.05) in comparison with matured ginger. Sensory evaluation scores shown a significant (p<0.05) enhancement in tenderness, chewiness, and overall acceptability of young ginger treated samples compared to matured ginger and negative control. Based on the moisture content, TPA values and sensory evaluation, it can be suggested that 47% young ginger extract (Zingiber officinale) has the potentiality to be used as meat tenderizer.
format Student Project
author Ridzwan, Nur Azmeera
author_facet Ridzwan, Nur Azmeera
author_sort Ridzwan, Nur Azmeera
title Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan
title_short Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan
title_full Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan
title_fullStr Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan
title_full_unstemmed Effect of young and matured ginger (Zingiber officinale) marinates on tenderizing the buffalo meat / Nur Azmeera Ridzwan
title_sort effect of young and matured ginger (zingiber officinale) marinates on tenderizing the buffalo meat / nur azmeera ridzwan
publishDate 2020
url http://ir.uitm.edu.my/id/eprint/44887/1/44887.pdf
http://ir.uitm.edu.my/id/eprint/44887/
_version_ 1696979156059815936
score 13.211869

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