| Autor: |
Rusman, Aifa Hazurin, Kumar, Pavan, Hayat, Muhammad Nizam, Abdul, Mustapha, Adamu, Garba, Ismail-Fitry, Mohammad Rashedi, Sazili, Awis Qurni |
| Předmět: |
|
| Zdroj: |
Journal of Meat Science; Jun2024, Vol. 19 Issue 1, p1-11, 11p |
| Abstrakt: |
The present study was undertaken to assess the effect of coating added with clove essential oil on meat quality attributes of rabbit meat. The fresh rabbit meat was divided into 4 treatments viz., C (control)-without coating, T1-alginate coating, T2- alginate coating with 0.2% clove essential oil, and T3- alginate coating with 0.5% clove essential oil. The samples were aerobically packaged in low-density polyethylene (LDPE) packs and stored under refrigeration (4±1ºC) for 7 days. The samples were assessed on day 0 (before keeping the samples in refrigeration), days 1, 3, 5, and 7 for pH, cooking loss, colour profile, and sensory attributes. The alginate coating was observed to significantly (p<0.05) increase the pH value of the raw rabbit meat samples. Throughout the storage, the raw C sample recorded significantly (p<0.05) lower pH values than those of the raw-treated samples. The coating of the rabbit meat sample did not have any significant effect on the cooking loss except on day 0 of storage. With the advancement of the storage period, the treated samples retained a better colour and sensory attribute. The T3 sample had the highest sensory scores throughout the storage period. Thus, alginate coating added with 0.5% clove essential oil could be used to improve the quality of rabbit meat. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
