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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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Main Authors: Hussain, Norhayati, Choy, Hew Weng, Munawar, Nursabrina
Format: Article
Published: Codon Publications 2022
Online Access:http://psasir.upm.edu.my/id/eprint/101164/
https://www.itjfs.com/index.php/ijfs/article/view/2086
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
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.
format Article
author Hussain, Norhayati
Choy, Hew Weng
Munawar, Nursabrina
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
author_facet Hussain, Norhayati
Choy, Hew Weng
Munawar, Nursabrina
author_sort Hussain, Norhayati
title 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_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_sort effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
publisher Codon Publications
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/101164/
https://www.itjfs.com/index.php/ijfs/article/view/2086
_version_ 1797910837207236608
score 13.211869

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