DefinePK

Research Objective

To evaluate the impact of natural marinades on spent hen meat to reduce oxidation and increase its shelf life.

Methodology

Spent hen meat samples were divided into seven groups: control, yoghurt, ginger extract, tamarind juice, honey 20%, honey 25%, and honey 30%. The meat-to-marinade ratio was 1:2. Lipid oxidation was assessed using thiobarbituric acid (TBA), free fatty acid (FFA), and peroxide value (POV). Protein oxidation was evaluated by measuring tyrosine and sulfhydryl content. Microbial load was determined by total viable count (TVC) and total coliform count. Analyses were conducted at 0, 24, 48, and 72-hour intervals. Statistical analysis used ANOVA and LSD post-hoc tests.

Methodology Flowchart

                        graph TD
    A[Obtain Spent Hen Meat] --> B[Divide into 7 Groups];
    B --> C[Apply Marinades Control, Yoghurt, Ginger, Tamarind, Honey 20%, 25%, 30%];
    C --> D[Store Samples at Intervals 0, 24, 48, 72 hrs];
    D --> E[Analyze Lipid Oxidation TBA, FFA, POV];
    D --> F[Analyze Protein Oxidation Tyrosine, Sulfhydryl];
    D --> G[Analyze Microbial Load TVC, Coliform];
    E --> H[Statistical AnalysisANOVA, LSD];
    F --> H;
    G --> H;
    H --> I[Interpret Results];
    I --> J[Draw Conclusions];                    

Discussion

The study indicates that natural marinades can mitigate oxidative processes and microbial growth in spent hen meat. While oxidation markers like TBA, FFA, and POV generally increased with storage, marinades, particularly honey 20%, showed a protective effect. Protein oxidation markers also showed changes, with a decrease in sulfhydryl content suggesting potential protein degradation, though marinades appeared to slow this down. Microbial counts, while increasing over time, were significantly lower in marinaded samples, highlighting the antimicrobial potential of the marinades.

Key Findings

- Marinades generally reduced lipid and protein oxidation and extended the shelf life of spent hen meat compared to the control.
- Honey 20% showed the lowest free fatty acid values.
- Total viable count and coliform count increased over storage time, but marinades showed a preservative effect by reducing these counts compared to the control.
- TBA values increased with storage time in both control and marinaded groups, but marinades generally resulted in lower TBA values than the control at the end of the storage period.

Conclusion

Natural marinades, including yoghurt, ginger extract, tamarind juice, and honey, effectively reduce oxidation and extend the shelf life of spent hen meat compared to untreated meat. Honey 20% showed promising results in minimizing lipid oxidation. The findings suggest that marinades can be a valuable tool for improving the quality and safety of spent hen meat.

Fact Check

- The study evaluated seven groups of spent hen meat samples.
- Analyses were conducted at 0, 24, 48, and 72-hour intervals.
- Honey 20% marination showed the lowest free fatty acid values.

Mind Map