Evaluation of Tendering Effect from Date Seed extract (P. dactalytera) in Knuckle Part Meat
3. RESULT AND DISCUSSION 1 Extraction Yield
Table 2 shows the percentage of dried sample obtained after drying process. The percentage of dried sample was 61% of dry weight basis.
Table 2. Percentage of Dried Sample for P. Dactylitera seed
Sample Wet
weight(g)
Dry weight(g) % of weight P. Dactylitera
seed
1000 610 61%
Table 3 shows the percentage of total yield extraction for different organic solvents and aqueous from both treatments. The extract of the P. Dactylitera seed contained different proportions of extracting. Aqueous (maceration techniques) and n- hexane (Soxhlet extraction) gave higher percentage of yield 28.44±0.8% and 28.8.0±0.2
% respectively compare to Dichloromethane (22.46±0.11%), Ethyl Acetate (12.79±0.2
%) and Methanol (10.59±0.5 %).
Table 3. Percentage of Total extractable Yield for P. Dactylitera seed
Sample Extraction Yield (%) Total
Extractable Materials(%) n-hexane Dichloro-
methane
Ethyl Acetate
Methanol Aqueous
82.46±0.36 P. Dactylitera
crude extract 28.8.0±0.2 22.46±0.11 12.79±0.2 10.59±0.5 28.44±0.8
Yield (%) = (weight of crude extract/ weight of dried sample)x 100%
Data are mean standard±standard deviation, n=3
3.2 The effect of pH , acidity on treated beef
Table 4. Quality of beef meat treated with P. Dactylitera extract at different temperature
Treatment After Marinating (4°C) After Cooking (100°C)
pH Titrable Acidity (%)g/L as a
Cooking Yield
pH Titrable Acidity (%)g/L as a
Cooking Yield
When beef meat was incubated at 4°C it shows that no enzymatic activity was involved during incubation. Table 4 shows the pH value for the beef meat are 6 to 7 for all treatments before cooking. When the beef meat was incubated at 100 °C (after cooking) shows that the pH value was drop significantly at 4 for papain and 5 for aqueous and methanol. Meanwhile for the other treatments it shows no changes. It suggested that the pH value has great influence on after treatment and cooking, as observed for the 2%
papain and 6% P. Dactylitera aquoes and methanol extract. The result showed a reduction in hardness , suggesting that at pH below or above of isoelectric point of myofibrillar protein ( around 5), hardness decrease It were indicated that the temperature was sufficient to weaken and break down the bonds from the long range interactions which are necessary for the presence of tertiary structure[13].
3.3 The effect of the volume of cooking yield
Cooking yield refers to water binding capacity or water holding capacity. Water- holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. The result in Table 4.3 indicated that the result for cooking yield vary for each treatments. For Methanol extract 96%, Ethyl Acetate extract 94%, DCM extract 89%, Hexane extract 84% and Aquoes and Papain extract 86% respectively. The cooking yield for topside beef (grilled) was 75%, slightly lower from this study due to change in proximate composition, cooking temperature or nutrients become more concentrated during cooking[12]. Water is lost during cooking, the amount depending on time, temperature, method of cooking, size of sample, heat penetration and composition leading to an increase in concentration of the fat and protein.
Meat muscle contains approximately 75% water. The other main components include protein (approximately 20%), lipids or fat (approximately 5%), carbohydrates (approximately 1%) and vitamins and minerals (often analyzed as ash, approximately 1%) [2]. Meat and meat products are considered cooked when the centre of the product is maintained at a temperature of 65-70°C for 10 minutes since the proteins will then be coagulated and the meat tenderised by partial hydrolysis of the collagen. The vegetative form of bacteria, but not spores, will have been destroyed (thermoresistant spores can survive heating above 100°C). The completion of the cooking process is generally indicated by a change of colour from red to brown (red to pink in cured products) and flavours are developed.
3.4 Sensory Evaluation 3.5.1 Scoring Test
The table 5 shows the result for scoring test that was performed via One Way Anova.
Table 5. Scoring Test
ATTRIBUTE AQUEOS NEGATIVE PAPAIN
Juiceness 5.47b±1.76 4.30ᵃ±2.35 5.93ᵇ±1.87
Texture 5.70b±2.20 4.37ᵃ±2.61 5.17b±2.1
Taste 4.70ab±1.95 5.07ᵃ±2.21 3.90b±2.1
Overall 5.60ᵇ±1.98 4.47ᵃ±2.16 6.30ᵇ±2.17
From the results, texture and taste indicated that there had no significance
3.5.2 Hedonic Test
Table 6 shows the result from Hedonic test. The 9 point scale started with the lowest rate for value 1 to the highest rate, which is represented by value 9. For the juiciness, there were significance difference between aqueous and papain. For the texture, taste and overall have no significance different between negative, aqueous and papain.
Table 6. Hedonic Test Attribute Negative Aqueos Papain Juiciness 6.23b±1.382 5.87ᵃ±1.737 7.37ᵇ±1.712 Texture 5.97b±1.712 6.10ᵃ±2.057 6.80b±1.955 Taste 6.40b±1.163 6.80ᵃ±1.349 7.07b±1.507 Overall 6.17b±1.020 6.57ᵃ±1.906 7.17b±1.984
4. CONCLUSION
In conclusion, this study was carried out to extract the crude extract from date seed using soxhlet extraction and maceration technique. Comparison between the best method from the different solvent for soxhlet extraction and aqueos extract for the maceration. This study revealed that, total extractable yield comparison from difference extraction were analyzed method for date seed are 82.46%. The best recovery are from aqueos extract (28.44%) the physico-chemical properties of crude extract were analyzed from different extraction method. From the result, pH was different between after marinating and after cooking were tested. Based on the result, shows that papain have a reducing power of pH from 7 to 4 after cooking compared to aqueos extract from 6 to 5.
Based on the sensory test we have to analyse the data from scoring and hedonic test.
Based on the result, the aqueous method is more stable rather than hexane. Water losses after cooking for papain and aqueos show the same result (86%) compared to distilled water (97%). Even the sensory evalution test were not good, overall result shows that there were no significant difference between aqueos extract, papain and distilled water.
Future directions of this project are proposed in line with current commercial meat tenderizer. These directions include looking into texture test for cooked meat using the extract. The rational behind this is that it is important for a consumer to have a great choise in market. Finally, the type of protease enzyme will attempt to explore in order to identify the bioactive compound with responsible to tenderizer the meat.
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