Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Abstract

The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate

“…The denaturation of myoglobin also affected the color of cooked meat. The less brown color of pineapple juice marinated goat meat after cooking has been reported by Putra et al (2019). This might be associated with the denaturation of myofibril protein by the acids of pineapple juice concomitant with the normal denaturation of globin protein induced by heat during heating.…”

“…However, the data showed that the hardness and chewiness of cooked goat meat trended to decrease when the sample was marinated in both plant juices for 60 min. Pineapple and ginger contain the proteolytic enzymes, which have been noted in previous studies to have the ability to tenderize tough meat by hydrolyzing tissue fibers (Naveena et al 2004;Putra et al 2019). In the present study, the marinated goat meat with both plant juices had a significantly lower shear force value (P \ 0.05) compared to those of the non-marinated sample.…”

“…The pineapple-marinated goat meat showed a higher cooking loss than that of the gingermarinated sample. Pineapple and ginger contain the proteolytic enzymes, bromelain and zingibain, respectively (Naveena et al 2004;Putra et al 2019). Ha et al (2012) reported that commercial zingibain had a higher capacity to hydrolyze the collagen in meat than commercial bromelain.…”

“…Further, ginger contains the proteolytic enzyme, zingibain which has the ability to tenderize tough meat (Naveena et al 2004). Apart from meat tenderization, Putra et al (2019) found that ginger juice also had the potential to decrease the gamey odor/flavor of refrigerated Saanencrossbred-goat meat as well as decreasing lipid oxidation. In addition, pineapple is one of the most important fruits used for marinating meat products because it contains the proteolytic enzyme, bromelain.…”

The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

“…(2018) have reported that the addition of ginger powder to feed in the feeding of rabbits limited oxidative changes during the cold storage of raw meat. Putra et al. (2019) showed that marinating goat meat in fresh ginger extract limited oxidative changes during refrigerated storage of both raw and cooked meat.…”