Effects of basil leaf (ocimum basilicum) marination on sensory attributes of spent layer meat

• 발행기관: 한국식품보건융합학회
• 저자명: M. S. Ibrahim N. T. Ibrahim I. M. Zaharadeen
• 간행물 정보: 『식품보건융합연구』제4권 3호, 12~21쪽, 전체 10쪽
• 주제분류: 복합학 > 과학기술학
• 파일형태: PDF
• 발행일자: 2018.11.30

국문 초록

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen’s meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it’s organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer’s preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

목차

1. Introduction

2. Material and Methods

3. Statistical analysis

4. Results and Discussion

5. Conclusion

References

키워드

Meat Leaf Paste Marinating spent layer Ocinum basilicum