The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Abstract

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

The effectiveness of Honje (Etlingera elatior) biomass to improve the physical quality of native chicken meat

“…Tendernes of native chicken meat can increase because Honje fruit contains organic acids such as citric acid so that it can cut the peptide bonds in the meat fiber protein during the tendering process. In accordance with Patriani and Hafid [1], the application of marinades containing vitamin C and organic acids can optimally increase the tenderness of meat. This is because organic acids can cut peptide bonds in meat fiber protein hence the meat is more tender.…”

“…In accordance with Buckle et al [16], meat with a low pH (5.1-6.1) has an open muscle structure, while meat with a high pH (6.2-7.2) has a dense fiber structure that allows microorganisms to develop quickly. Decrease of pH in marinated meat can occur due to several aspects, i.e., microbial activity and the properties of marinade material, for example, organic acids [1]. The pH value of the meat in this study was in the normal range because the acid content of the honje fruit was weak.…”

“…Marinating using weak acid material can cause swelling of the collagen in the meat. Osmotic pressure can occur and the marinade will flow into the protein structure of the meat resulting in swelling of the muscles [1]. Meat protein in the treatment is able to bind water in the meat fibers so that when the boiling process the meat liquid will be less to come out.…”

“…In line with Rimini et al [21], the color of chicken meat marinated using orange essential oil can increase the light. In addition, Patriani and Hafid [1] stated that protein denaturation and pH value affect the amount of light reflected from the inside and outside of the meat so that it can increase (L*) or light. In this study, the use of marinade 2 grams of Honje Fruit (Etlingera elatior) + 500 ml of aquadest was quite effective in increasing the brightness of native chicken meat.…”

“…The appropriate method to improve the quality of native chicken meat is needed to overcome these various problems. One of the alternatives to improve the quality of livestock products is by using spices that are abundant and available around and relatively have low prices [1][2][3][4][5]. Consideration to the quality of native chicken meat should be given, especially physical quality, which is a requirement and quality of post-harvest meat.…”