Open AccessValorisation of date seed powder (Phoenix dactylifera L.) for tenderizing properties of different types of meat
Author(s) -
Maryana Mohamad Nor,
W.S. Wan Salahuddin,
Josefine Liew,
Mujibur Rahman,
Tengku Halimatun Sa’adiah T. Abu Bakar,
Suganthi Appalasamy,
E. R. Aweng,
I.H. Abdul Halim,
Noor Hafizoh Saidan,
M. A. Mohd Rosdi
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).084
Subject(s) - food science , tannin , lightness , phoenix dactylifera , chewiness , horticulture , chemistry , biology , physics , quantum mechanics , palm , optics
Recently, date (Phoenix dactylifera L.) seeds have gained much popularity due to theirvast applications that benefit people and the environment, elevated with plenty of researchon food product formulation, cosmetics, and medicinal supplements. Date seeds constitute10-15% of the date fruit weight. Although date seeds are considered waste products,however, they contain many valuable substances such as carbohydrates, oil, dietary fibre,protein, bio-active polyphenol, tannin and natural antioxidants. Thus, valorisation of thedate seeds is necessary as the value could be utilized maximally if they are being studiedaptly. This study was intended to (i) evaluate the physical properties of beef and lamb interms of texture, pH, colour, cooking loss, and water holding capacity as affected by dateseed powder; and (ii) compare the tendering effect of date seed powder towards beef andlamb. Texture profile analysis indicated significant differences (p≤0.05) in terms ofhardness, springiness, chewiness, and gumminess between the different amount of seedpowder used in marinated beef and lamb. The lowest pH value belonged to 20 g of dateseed powder which was 5.7 and 6.2 for beef and lamb, respectively. The colour of thelamb was found to be significantly different in terms of lightness, redness, and yellownesswhen date seed powder was used regardless of its amount. Both beef and lamb displayed astatistically significant (p≤0.05) reduction of colour (L*, a*, and b*) from 20 g treatmentsamples with 29.7 and 26.5, respectively over the control samples. For beef, redness andyellowness demonstrated a significant difference (p≤0.05) for 20 g treatment samplesmarinated with date seed powder. Both cooking loss and water holding capacity (WHC)was reduced as the amount of date seed powder used was increased. Different amounts ofdate seed powder affected the physical properties of beef and lamb, while 15 g and 20 g ofdate seed powder showed a positive result in regards to meat tenderness.