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Physicochemical effects of rabbit meat fermentation using LAB

As rabbit has become one of the emerging markets in local region as well as the abroad market, functional food delivered from rabbit meat need to be widely figured out. Lactic acid bacteria (LAB) in natural yogurt have perks in terms of nutraceutical properties and it revamps health benefits effects...

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Main Author: Muhammad Ridzuan Hisham
Format: Undergraduate Final Project Report
Language:English
Published: 2022
Online Access:http://discol.umk.edu.my/id/eprint/13457/1/MUHAMMAD%20RIDZUAN%20HISHAM.pdf
http://discol.umk.edu.my/id/eprint/13457/
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spelling my.umk.eprints.134572023-07-04T07:48:39Z http://discol.umk.edu.my/id/eprint/13457/ Physicochemical effects of rabbit meat fermentation using LAB Muhammad Ridzuan Hisham As rabbit has become one of the emerging markets in local region as well as the abroad market, functional food delivered from rabbit meat need to be widely figured out. Lactic acid bacteria (LAB) in natural yogurt have perks in terms of nutraceutical properties and it revamps health benefits effects of food products. Hence, introduction of LAB is recommendable to food products to enhance its nutritional and physical properties. In current study, physicochemical properties of raw rabbit meat that is immersed in natural yogurt containing Streptococcus Thermophilus, Bifidiobacterium lactis and Lactobacillus acidophilus is preserved at 4°C for seven days, were investigated. In this regards, physicochemical analysis (proximate analysis, colour stability and texture profile analysis) was conducted after fermentation time. In comparison with control samples, there is no significant difference between both control and treated rabbit meat samples in terms of proximate analysis. However, there is beneficial output of a* value colour spaces where rabbit meat was appeared redder compared to control samples. Texture profile analysis concluded that there is significant difference (P<0.05) in hardness component in which tenderness of rabbit meat is improved. It was concluded that probiotic microbial improved tenderness of rabbit meat when it is immersed in natural yogurt for seven days at 4°C. 2022 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/13457/1/MUHAMMAD%20RIDZUAN%20HISHAM.pdf Muhammad Ridzuan Hisham (2022) Physicochemical effects of rabbit meat fermentation using LAB. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description As rabbit has become one of the emerging markets in local region as well as the abroad market, functional food delivered from rabbit meat need to be widely figured out. Lactic acid bacteria (LAB) in natural yogurt have perks in terms of nutraceutical properties and it revamps health benefits effects of food products. Hence, introduction of LAB is recommendable to food products to enhance its nutritional and physical properties. In current study, physicochemical properties of raw rabbit meat that is immersed in natural yogurt containing Streptococcus Thermophilus, Bifidiobacterium lactis and Lactobacillus acidophilus is preserved at 4°C for seven days, were investigated. In this regards, physicochemical analysis (proximate analysis, colour stability and texture profile analysis) was conducted after fermentation time. In comparison with control samples, there is no significant difference between both control and treated rabbit meat samples in terms of proximate analysis. However, there is beneficial output of a* value colour spaces where rabbit meat was appeared redder compared to control samples. Texture profile analysis concluded that there is significant difference (P<0.05) in hardness component in which tenderness of rabbit meat is improved. It was concluded that probiotic microbial improved tenderness of rabbit meat when it is immersed in natural yogurt for seven days at 4°C.
format Undergraduate Final Project Report
author Muhammad Ridzuan Hisham
spellingShingle Muhammad Ridzuan Hisham
Physicochemical effects of rabbit meat fermentation using LAB
author_facet Muhammad Ridzuan Hisham
author_sort Muhammad Ridzuan Hisham
title Physicochemical effects of rabbit meat fermentation using LAB
title_short Physicochemical effects of rabbit meat fermentation using LAB
title_full Physicochemical effects of rabbit meat fermentation using LAB
title_fullStr Physicochemical effects of rabbit meat fermentation using LAB
title_full_unstemmed Physicochemical effects of rabbit meat fermentation using LAB
title_sort physicochemical effects of rabbit meat fermentation using lab
publishDate 2022
url http://discol.umk.edu.my/id/eprint/13457/1/MUHAMMAD%20RIDZUAN%20HISHAM.pdf
http://discol.umk.edu.my/id/eprint/13457/
_version_ 1770556694324051968
score 13.211869

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