Effect of Sodium Alginate Coating Containing Clove Essential Oil on pH, Cooking Loss, Colour and Sensory Attributes of Refrigerated Rabbit Meat

Authors

  • Aifa Hazurin Rusman Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Malaysia
  • Pavan Kumar Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia
  • Muhammad Nizam Hayat Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Malaysia
  • Mustapha Abdul Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM, Serdang, Malaysia
  • Garba Adamu Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia
  • Mohammed Rashedi Ismail-Fitry Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Awis Qurni Sazili Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM, Serdang, Malaysia

DOI:

https://doi.org/10.48165/jms.2024.19.01.01

Keywords:

Edible coating, eugenol, rabbit meat, quality attributes

Abstract

The present study was undertaken to assess the effect of coating added with clove essential oil on meat quality attributes of rabbit meat. The fresh rabbit meat was categorized into 4 treatments viz., control (C)- without coating, T1- coated with alginate coating, T2- coated with alginate coating added with 0.2% clove essential oil, and T3- coated with alginate coating added with 0.5% clove essential oil. The samples were aerobically packaged in low-density polyethylene (LDPE) packs and stored under refrigeration (4±1ºC) for 7 days. The samples were assessed on day 0 (before keeping the samples in refrigeration), days 1, 3, 5, and 7 for pH, cooking loss, colour profile, and sensory attributes. The alginate coating was observed to significantly (p<0.05) increase the pH value of the raw rabbit meat samples. Throughout the storage, the raw C sample recorded significantly (p<0.05) lower pH values than those of the raw-treated samples. The coating of the rabbit meat sample did not have any significant effect on the cooking loss except on day 0 of storage. With the advancement of the storage period, the treated samples retained a better colour and sensory attribute. The T3 sample had the highest sensory scores throughout the storage period. Thus, alginate coating added with 0.5% clove essential oil could be used to improve the quality of rabbit meat.

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References

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Published

2024-02-16

Issue

Vol. 19 No. 1 (2024): Journal of Meat Science (June) 2024

Section

Research Article

License

Copyright (c) 2024 Aifa Hazurin Rusman, Pavan Kumar, Muhammad Nizam Hayat, Mustapha Abdul, Garba Adamu, Muhammad Rashedi Islmail-Fitry, Awis Qurni Sazili

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Rusman, A.H., Kumar, P., Hayat, M.N., Abdul, M., Adamu, G., Ismail-Fitry, M.R., & Sazili, A.Q. (2024). Effect of Sodium Alginate Coating Containing Clove Essential Oil on pH, Cooking Loss, Colour and Sensory Attributes of Refrigerated Rabbit Meat. Journal of Meat Science, 19(1), 1–11. https://doi.org/10.48165/jms.2024.19.01.01
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