Physical and chemical characteristics of beef marinated by cashew apple extract
Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physica...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2022-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/10 |
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| author | Siti Susanti Valentinus Priyo Bintoro Antonius Hintono Khoirun Nisa |
| author_facet | Siti Susanti Valentinus Priyo Bintoro Antonius Hintono Khoirun Nisa |
| author_sort | Siti Susanti |
| collection | DOAJ |
| description | Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, water holding capacity and pH) and chemical (moisture, fat and protein content) characteristics of meat have not been evaluated, which would be beneficial for the utilisation of agroindustry waste in the meat industry. In this study, the effect of CAM on the physical and chemical characteristics of beef, including microbiological characteristics, tenderness, cooking loss and water holding capacity, was evaluated. CAM (0%, 10%, 20% and 30%) was used during beef processing for 4 h at refrigeration temperature. Significant effects of CAM were observed on the physical and chemical characteristics of beef. CAM increased beef tenderness and reduced total bacteria, cooking loss, moisture, fat, and protein content. The optimum concentration of CAM for which significant changes were observed in the physical and chemical characteristics of beef was 20%. Thus, cashew apple can be utilised as a promising marinade agent in beef processing with the criteria of food for specific health use. This approach will help reduce cashew apple waste and is an eco-friendly approach. |
| format | Article |
| id | doaj-art-bb5d9eaed6c246b4b18b65bd9a22d884 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2022-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-bb5d9eaed6c246b4b18b65bd9a22d8842025-08-20T02:21:46ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542022-04-0111110.7455/ijfs/11.1.2022.a9Physical and chemical characteristics of beef marinated by cashew apple extractSiti Susanti0Valentinus Priyo Bintoro1Antonius Hintono2Khoirun Nisa3Diponegoro University, Semarang, IndonesiaDiponegoro University, Semarang, IndonesiaDiponegoro University, Semarang, IndonesiaIndonesian Institute of ScienceMarination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, water holding capacity and pH) and chemical (moisture, fat and protein content) characteristics of meat have not been evaluated, which would be beneficial for the utilisation of agroindustry waste in the meat industry. In this study, the effect of CAM on the physical and chemical characteristics of beef, including microbiological characteristics, tenderness, cooking loss and water holding capacity, was evaluated. CAM (0%, 10%, 20% and 30%) was used during beef processing for 4 h at refrigeration temperature. Significant effects of CAM were observed on the physical and chemical characteristics of beef. CAM increased beef tenderness and reduced total bacteria, cooking loss, moisture, fat, and protein content. The optimum concentration of CAM for which significant changes were observed in the physical and chemical characteristics of beef was 20%. Thus, cashew apple can be utilised as a promising marinade agent in beef processing with the criteria of food for specific health use. This approach will help reduce cashew apple waste and is an eco-friendly approach.https://www.iseki-food-ejournal.com/article/10BeefCashew apple extractMarinationMarinadeCashew nut |
| spellingShingle | Siti Susanti Valentinus Priyo Bintoro Antonius Hintono Khoirun Nisa Physical and chemical characteristics of beef marinated by cashew apple extract International Journal of Food Studies Beef Cashew apple extract Marination Marinade Cashew nut |
| title | Physical and chemical characteristics of beef marinated by cashew apple extract |
| title_full | Physical and chemical characteristics of beef marinated by cashew apple extract |
| title_fullStr | Physical and chemical characteristics of beef marinated by cashew apple extract |
| title_full_unstemmed | Physical and chemical characteristics of beef marinated by cashew apple extract |
| title_short | Physical and chemical characteristics of beef marinated by cashew apple extract |
| title_sort | physical and chemical characteristics of beef marinated by cashew apple extract |
| topic | Beef Cashew apple extract Marination Marinade Cashew nut |
| url | https://www.iseki-food-ejournal.com/article/10 |
| work_keys_str_mv | AT sitisusanti physicalandchemicalcharacteristicsofbeefmarinatedbycashewappleextract AT valentinuspriyobintoro physicalandchemicalcharacteristicsofbeefmarinatedbycashewappleextract AT antoniushintono physicalandchemicalcharacteristicsofbeefmarinatedbycashewappleextract AT khoirunnisa physicalandchemicalcharacteristicsofbeefmarinatedbycashewappleextract |