Journal of Animal Research
  • Year: 2023
  • Volume: 13
  • Issue: 1

Effect of ultrasound and oil palm (Elaeis guineensis Jacq.) Fronds extract on quality characteristics of marinated goat meat

  • Author:
  • Rabiatul Adawiyah Mohd Sobri1, Nurul Husna Mohammad Fuad1, Abd-Halim Fakhrullah1, Pavan Kumar2,3, Muideen Ahmed Adewale2, Md. Moklesur Rahman4, Ismail Fitry Mohammad Rashedi4,5, Awis Qurni Sazili1,4,*
  • Total Page Count: 11
  • Published Online: Oct 23, 2023
  • Page Number: 1 to 11

1Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM, Serdang, Malaysia

2Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia UP, UPMSerdang, Selangor, Malaysia

3Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India

4Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, UPMSerdang, Malaysia

5Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPMSerdang, Selangor, Malaysia

*Corresponding author: AQ Sazili; E-mail: awis@upm.edu.my

Online Published on 23 October, 2023.

Abstract

The present study was conducted to evaluate the effect of ultrasound and aqueous extract of oil palm fronds (OPF) powder on the quality attributes of ultrasonic-assisted marinated (UAM) goat meat. The OPF extraction was carried out at powder to solvent (filtered water) of 1:7.5 w/v ratio and ultrasound application (37-kHz frequency, 150 W power at 40°C temperature for 20 min). The goat meat marination was done by applying ultrasonic treatment (280 W power, 37 kHz frequency, 30 min below 10°C) and adding 1.0% OPF extract viz., Control (marinade without extract and no ultrasonication), T1 (marinade with 1.0% OPF extract, no ultrasonication), T2 (marinade with ultrasonication), and T3 (marinade with 1.0% OPF extract and ultrasonication). The samples were analysed on day 0 (immediately after 30 min) and were stored under refrigeration and evaluated for various quality parameters on 1 and 3 days. The ultrasonic and extract incorporation resulted in a significant (p<0.05) increase in marinade pick-up and a significant (p<0.05) decrease in shear force value. Ultrasonic application (T2 and T3 samples) resulted in a higher cooking loss as compared to control and T1 on day 0 but the cooking loss of all treated samples was comparable on day 3 of refrigerated storage. The ultrasound and extract incorporation improved the appearance, flavour, and tenderness of the goat meat. Thus, the ultrasonic application for 30 min with 1.0% OPF extract in the marinade improved the quality attributes of marinated goat meat.

• Aqueous extract of oil palm fronds exhibited potent antioxidant potential.

• Ultrasonic application improved marinade pick-up, appearance, flavour, and tenderness of the goat meat.

• A 30 minutes ultrasonic application and 1% aqueous extract of oil palm fronds improved goat meat quality attributes.

Keywords

Oil palm fronds, Extraction, Ultrasound, Marination, Goat meat, Quality evaluation