Effect of Marination with Lime Juice, Papaya Juice and Sesame Oil on Meat Quality Characteristics of Chicken Wings
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Date
2020
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
As a result of consumer’s attention towards health, it has become a trend to consume
natural ingredients to improve the quality of the product. There is a high possibility to use
natural ingredients in the meat industry to improve the quality parameters of chicken
meat. This study was done to determine the meat quality parameters of marinated chicken
wings with lime juice, papaya juice, and sesame oil. Chicken wings were marinated for
three hours with spice mixture mixed with lime juice, papaya juice, and sesame oil
separately and the control sample was marinated with spice mixture mixed with water.
Marinade: meat ratio was 1:1. Marinade uptake, meat quality parameters, proximate
analysis, microbiological parameters, and lipid oxidation level of marinated chicken
wings were evaluated. Sensory analysis was performed using a 7-point hedonic scale. The
results showed that papaya juice has improved the tenderness of chicken wings (p<0.05).
Flavor desirability and general acceptability were significantly higher in chicken wings
marinated with sesame oil according to the sensory evaluation. Lime juice ensured
microbiological safety as it showed the lowest total plate count (7.25 CFU mL
-1
). TBARS
value was higher (p<0.05) in wings marinated with lime juice (0.73 mg kg-1). The
antioxidant activity was higher in sesame oil (72%). Marinade uptake, crude ash, crude
protein, and crude fat content of three treatments were significantly different. Chicken
wings marinated with sesame oil had higher (p<0.05) marinade uptake (3.18 ±0.53%), fat
content (8.30±0.17%) and protein content (67.11±0.05%) while those marinated with
lime juice obtained higher (p<0.05) crude ash content (1.63±0.01%). Meat quality
parameters such as pH, color, and texture were significantly different (p<0.05) among the
treatments. Chicken wings marinated with sesame oil had the highest texture, pH, and
color values. In conclusion, sesame oil was a better marinade ingredient compared to lime
juice and papaya juice.
Keywords: Tenderness, Antioxidant activity, Marinade uptake
Description
Keywords
Food Science, Food Technology, Food Science & Technology, Meat Industry