Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory Properties of Beef - repository civitas UGM

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Sustainable Livestock Production in the Perspective of

Food Security, Policy, Genetic Resources, and Climate Change

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Ministry of Agriculture Indonesian Society of Animal Sciences Gadjah Mada University

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The 16 AAAP Congress

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Sustainable Livestock Production in the Perspective of

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 Scope of AAAP: AAAP is established to devote for the efficient animal production in the

Asian-Australasian region through national, regional, international cooperation and academic conferences.

 Brief History of AAAP: AAAP was founded in 1980 with 8 charter members representing 8

countries-those are Australia, Indonesia, Japan, Korea, Malaysia, New Zealand, Philippines and Thailand. Then, the society representing Taiwan joined AAAP in 1982 followed by Bangladesh in 1987, Papua New Guinea in 1990, India and Vietnam in 1992, Mongolia, Nepal and Pakistan in 1994, Iran in 2002, Sri Lanka and China in 2006 , thereafter currently 19 members.

 Major Activities of AAAP: Biennial AAAP Animal Science Congress, Publications of the

Asian-Australasian Journal of Animal Sciences and proceedings of the AAAP congress and symposia and Acknowledgement awards for the contribution of AAAP scientists.

 Organization of AAAP:

∙ President: Recommended by the national society hosting the next biennial AAAP Animal Science Congress and approved by Council meeting and serve 2 years.

∙ Two Vice Presidents: One represents the present host society and the other represents next host society of the very next AAAP Animal Science Congress.

∙ Secretary General: All managerial works for AAAP with 6 years term by approval by the council

∙ Council Members: AAAP president, vice presidents, secretary general and each presidents or representative of each member society are members of the council. The council decides congress venue and many important agenda of AAAP

 Office of AAAP: Decided by the council to have the permanent office of AAAP in Korea.

Currently # 909 Korea Sci &Tech Center Seoul 135-703, Korea

 Official Journal of AAAP: Asian-Australasian Journal of Animal Sciences (Asian-Aust. J.

Anim. Sci. ISSN 1011-2367. http://www.ajas.info) is published monthly with its main office in Korea

 Current 19 Member Societies of AAAP:

ASAP(Australia), BAHA(Bangladesh), CAASVM(China), IAAP(India), ISAS(Indonesia),

IAAS(Iran), JSAS(Japan), KSAST(Korea), MSAP(Malaysia), MLSBA(Mongolia),

NASA(Nepal), NZSAP(New Zealand), PAHA(Pakistan), PNGSA(Papua New Guinea),

PSAS(Philippines), SLAAP(Sri Lanka), CSAS(Taiwan), AHAT(Thailand), AHAV(Vietnam).



Previous Venues of AAAP Animal Science Congress and AAAP Presidents

I 1980 Malaysia S. Jalaludin II 1982 Philippines V. G. Arganosa

III 1985 Korea In Kyu Han IV 1987 New Zealand A. R. Sykes

V 1990 Taiwan T. P. Yeh VI 1992 Thailand C. Chantalakhana

VII 1994 Indonesia E. Soetirto VIII 1996 Japan T. Morichi

IX 2000 Australia J. Ternouth X 2002 India P. N. Bhat

XI 2004 Malaysia Z. A. Jelan XII 2006 Korea I. K. Paik

XIII 2008 Vietnam N.V. Thien XIV 2010 Taiwan L.C. Hsia

XV 2012 Thailand C.Kittayachaweng XVI 2014 Indonesia Yudi.Guntara.Noor

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Proceedings of the 16th _{AAAP Animal Science Congress Vol. II}

10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia

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Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory

Properties of Beef

Jamhari, Rusman, Resty Tarwiyatul Falah and Anggista Luthfiana Senja Pratiwi Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia, 55281

Corresponding email: jam_hari@ugm.ac.id ABSTRACT

The objective of this study was to investigate the effect of soy protein hydrolysate on peroxide value and sensory properties of beef stored at refrigerator temperature. Materials used in this study were Ongole grade beef of loin, soy protein extract, and pancreatic extract of goat. There were two treatments in this study, namely soy protein hydrolysate level, consisting of 0, 50, and 100%, and duration of storage time at the refrigerator temperature, consisting of 0, 3, 6, and 9 days. Variables observed included peroxide value and sensory properties of beef, consisting of color, texture, flavor, juiciness, tenderness, and acceptability. Peroxide value and sensory characteristics were tested by analysis of variance of 3x4 factorials with 3 replications. The mean differences were tested by Duncan’s New Multiple Range Tests. The results of this study showed that level of soy protein hydrolysate did not influence the peroxide value and the sensory properties of beef. Duration of storage time of beef with soy protein hydrolysate increased the peroxide value, and the color, texture, flavor, juiciness, tenderness, and the acceptability scores of beef. There were interactions between level of soy protein hydrolysate and duration of storage time on the peroxide value and texture score of beef.

Key Words: Beef, Soy protein hydrolysate, Refrigerator storage, Peroxide value, Sensory properties of beef

INTRODUCTION

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MATERIALS AND METHODS

The research materials were Ongole grade beef loin sections and goat pancreas obtained from the Yogyakarta slaughter house, soybean purchased from Yogyakarta traditional markets, biuret solution, DPPH solution, BSA standard solution, ice water, hot water, petroleum ether, methanol, ammonium thiocyanat, Na2S2O3, 2% casein, tyrosine 0.5 mmol / L, 10% TCA, Na2CO3, Folin, polyethylene plastic, saline, distilled water, pH 7 buffer, NaOH and HCl 1 N. Preparation of soy protein hydrolysate

Soybeans at amount of 1 kg was soaked in water overnight, and then boiled for 10 minutes. Soybean then blended with water with the ratio of 1:2 (w/w). Soy protein extract was then added with pancreatic extract with the ratio of protein content of soy protein hydrolysate and pancreatic extract of 100:1 (w/w), The extract was then incubated in the water bath at temperature of 37o_{C for 2 hours. Hydrolysis of soy protein was terminated by heating at 95}o_C

for 10 min.

Preparation of meat sample

Ongole grade beef consisted of 12 samples, each weighing approximately 100 g, were divided into 3 treatment of soy protein hydrolysate, with the level 0, 50, and 100%. Samples were then soaked in soy protein hydrolysate for 1 hour. Samples were then vacuum packaged with polyethylene. Samples were then stored in the refrigerator temperature. Samples were tested on peroxide value and sensory quality at 0, 3, 6, and 9 days of storage.

Sampel test

Peroxide value test was tested as performed by Mitsuda et al. (1996). Sensory properties were

tested on color, texture, flavor, juiciness, tenderness, and acceptability. Assessment scores used to the sensory quality test were color (1: very red less to 5: very red), texture (1: very rough to 5: very smooth), flavor (1: very unlike to 5: very like), juiciness (1: very dry to 5: very juicy), tenderness (1: very tough to 5: very tender), and acceptability (1: very unlike to 5: very like). Data were analyzed by using analysis of variance of 3x4 factorials by using SPSS ver. 15.0.

RESULTS AND DISCUSSIONS Peroxide value of beef

The results showed that addition of soy protein hydrolysate had no significant effect on the peroxide value, but duration of storage time had a significant effect (P<0.05) on the peroxide value of beef meat. During the oxidation, peroxide value reaches a maximum and then decreases as stated by Ketaren (1986) that peroxide levels in the fat starts to increase and after reaching the maximum value, then the percentage of oxygen in the fat will rise gradually and in the last stage, the polymerization process will increase, there will be further degeneration reaction that will produce volatile compounds. There were interactions between the level of soy protein hydrolysate and the duration of storage time (P<0.05) on the peroxide value of beef meat.

Table 1. Peroxide value of beef meat with the addition of soy protein hydrolysate (ml eq/kg) Duration of storage

time (days) 0 Level of soya protein hydrolysate (%) 50 100 Mean

0 0.20±0.00mn _0.17±0.00l _0.15±0.00k _0.17±0.02a

3 0.24±0.02o _0.22±0.01n _0.18±0.00l _0.21±0.02b

6 0.20±0.00m _0.24±0.00o _0.21±0.00mn _0.22±0.02b

9 0.17±0.00l _0.21±0.00mn _0.26±0.00o _0.21±0.03b

Meanns _0.20±0.02 _0.21±0.02 _0.20±0.41

ns_{Not significant.}

ab _{Value with different superscript in the same column showed significant difference (P<0.05).}

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2536 Sensory properties of beef

The color score was tested on uncooked beef meat. The addition of soy protein hydrolysate up to 100% had no any changes in color, but the duration of storage time changed the color scores significantly (P<0.05). The color score increased as increasing of the duration of storage time (Table 2). This might be affected by vacuum packaging. Vacuum packaging leads to a purplish red color of meat. It was due to the lack of oxygen in the vacuum packaging. When the exterior of the meat is in contact with oxygen from the air, the oxygen will combine with heme from myoglobin to produce oxymyoglobin so the meat color changes from bright red to red-purple (Cross and Overby 1986).

Table 2. Color score of beef meat with the addition of soy protein hydrolysate Duration of storage

0 2.28±0.31 2.95±0.28 2.84±0.26 2.70±0.39a

3 2.64±0.67 2.64±0.70 2.60±0.56 2.63±0.56a

6 3.44±0.16 3.38±0.15 3.39±0.18 3.40±0.18b

9 3.24±0.04 3.11±0.20 3.10±0.27 3.10±0.27b

Meanns _2.91±0.58 _3.02±0.44 _2.94±0.44

The addition of soy protein hydrolysate has no affect the texture score of meat, whereas the duration of storage time affected significantly (P<0.05) on texture score (Table 3). There were interactions between the addition of the soy protein hydrolysate and duration of storage time on texture score (P<0.05). Soeparno (2009) stated that prolonged storage lead to decrease water holding capacity and structural changes in meat proteins. The decrease in water holding capacity of meat during storage affected the texture of the meat.

Table 3. Texture score of beef meat with the addition of soy protein hydrolysate Duration of storage

0 2.80±0.00k _3.17±0.13klmn _3.57±0.04n _3.18±0.34b

3 2.95±0.04klm _2.91±0.30kl _2.89±0.27kl _2.91±0.20a

6 3.35±0.10mn _3.37±0.20mn _3.35±0.15mn _3.36±0.13c

9 3.29±0.23lmn _3.31±0.10lmn _3.04±0.07klm _3.21±0.18b

Meanns _3.10±0.26 _3.19±0.25 _3.21±0.31

klmno _{Value with different superscript in the different raw and/or column showed significant difference (P<0.05).}

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2537

Table 4. Flavor score of beef meat with the addition of soy protein hydrolysate Duration of storage

0 2.79±0.06 3.11±0.34 3.06±0.17 2.99±0.24a

3 2.82±0.15 3.09±0.10 3.00±0.20 2.97±0.18a

6 3.20±0.30 3.39±0.11 3.40±0.30 3.33±0.24b

9 3.55±0.10 3.44±0.10 3.35±0.16 3.45±0.14b

Meanns _3.09±0.36 _3.26±0.23 _3.20±0.26

The addition of soy protein hydrolysate up to 100% did not result any differences in juiciness scores, but juiciness scores decreased significantly (P<0.05) as increasing of duration of storage time (Table 5). This was due to the decrease of water holding capacity of meat during storage in the refrigerator so caused more dry meat. Low levels of meat juiciness can be caused by high cooking loss (Soeparno, 2009).

Table 5. Juiciness score of beef with the addition of soy protein hydrolysate Duration of storage

0 2.98±0.10 2.75±0.27 3.04±0.30 2.92±0.24b

3 3.22±0.25 2.89±0.17 2.73±0.35 2.94±0.31b

6 2.15±0.04 2.06±0.11 2.22±0.04 2.14±0.09a

9 2.02±0.10 2.17±0.13 2.26±0.17 2.15±0.16a

Meanns _2.59±0.55 _2.47±0.40 _2.56±0.41

The addition of soy protein hydrolysate up to 100% had no effect on tenderness score of beef meat, but the tenderness score increased significantly (P<0.05) as increasing of duration of storage time (Table 6). Storage can lead to degradation of the meat proteins, so the meat becomes more tender. Tenderness of meat is also caused by cooking. During cooking process, meat collagen fibers swell, then shrink and eventually disintegrated (Cassens, 1971).

Table 6. Tenderness score of beef meat with the addition of soy protein hydrolysate Duration of storage

0 2.80±0.07 2.82±0.23 3.22±0.19 2.94±0.25a

3 2.93±0.06 3.24±0.56 3.04±0.07 3.07±0.30bc

6 3.09±0.15 3.42±0.23 3.37±0.26 3.29±0.24b

9 3.62±0.27 3.62±0.04 3.60±0.17 3.61±0.16c

Meanns _3.11±0.35 _3.27±0.40 _3.31±0.26

abc _{Value with different superscript in the same column showed significant difference (P<0.05).}

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Table 7. Acceptability score of beef meat with the addition of soy protein hydrolysate Duration of storage

0 2.93±0.13 3.00±0.20 3.06±0.17 3.00±0.16a

3 2.77±0.08 3.02±0.25 2.97±0.21 2.92±0.20a

6 3.40±0.07 3.57±0.13 3.44±0.21 3.47±0.15b

9 3.71±0.15 3.60±0.07 3.38±0.10 3.56±0.17b

Meanns _3.20±0.39 _3.29±0.33 _3.21±0.26

CONCLUSSIONS

The addition of soy protein hydrolysates at the level of 0, 50, and 100% had no effect on the peroxide value and sensory properties of beef meat. The increase of duration of storage time increased the peroxide value, the scores of color, texture, flavor, juiciness, tenderness, and acceptability. There were interactions between level of soy protein hydrolysate and the duration of storage time on peroxide value and texture scores of beef meat.

REFERENCES

Cassens. R. G. 1971. The Science of Meat and Meat Products. Eds. J.F. Price and B.S. Schweigert, W.H. Freeman and Company, San Fransisco, CA.

Cross, H.R. and A.J. Overby. 1986. World Animal Science: Meat Science, Milk Science and Technology. Elsevier Science Publisher, Amsterdam.

Davalos, A., M. Miguel, B. Bartolome, and R. Lopez-Fandino, 2004. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. Journal of Food Protection, 67: 1939-1944.

Decker, E.A. and A.D. Crum, 1993. Antioxidant activity of carnosine in cooked ground pork. Meat Sci. 34: 245-253.

Elias, R.J., S.S. Kellerby, and E.A. Decker, 2008. Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr. 48: 430-441.

Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan.Universitas Indonesia Press. Jakarta.

McCarthy, T.L., J.P. Kerry, J.F. Kerry, P.B. Lynch,. and D.J. Buckley, 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 58: 45-52. Mendis, E., N. Rajapakse, and S.K. Kim, 2005. Antioxidant properties of a radicalscavenging

peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry, 53: 581-587.

Mistuda H, K. Yuasumoto and K. Iwami, 1996. Antioxidation action of indole compounds during the autoxidation of linoleic acid. Eiyo To Shokuryo. 19: 210-214.

Park, P.J., W.K. Jung, K.S. Nam, F. Shahidi, and S.K. Kim, 2001. Purification and characterization of antioxidative peptides from protein hydrolysate of lecithinfree egg yolk. Journal of the American Oil Chemists Society, 78: 651-656.

Rajapakse, N., E. Mendis, H.G. Byun, and S.K. Kim, 2005. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. Journal of Nutritional Biochemistry, 16: 562-569.

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Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory Properties of Beef - repository civitas UGM

Sustainable Livestock Production in the Perspective of

Food Security, Policy, Genetic Resources, and Climate Change

A

A

A

P

Proceedings

Full Papers

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Previous Venues of AAAP Animal Science Congress and AAAP Presidents

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CONTENTS

Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory

Properties of Beef

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