Stability Assessment of Papaya and Ginger Blend Meat Tenderizer
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Date
2024
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MUST Journal of Research and Development
Abstract
The present study was conducted to determine the shelf life of a
meat tenderizer formulated from papaya-ginger (1:1) under room
temperature (25oC) for six (6) months. The physiochemical properties:
colour, pH, and titratable acidity of the tenderizer were assessed on a
monthly basis based on the AOAC 988.13 method, AOAC, 2000
method 981.12, and AOAC, 2000 method 942.15, respectively.
Furthermore, the microbial quality of the tenderizer was determined
based on the ISO 7218:2007 (E) protocol. Based on the collected
data, the studied parameters were determined to be: pH ranged from
3.81 to 6.02; titratable acidity (0.0375% to 0.2325%); colour ranged
from 0.3005 to 0.339 for yellow and 0.297 to 0.341 for red. The total
microbial count ranged between 1.8×102 CFU/ml and 42×103 CFU/ml.
The ginger-papaya blend meat tenderizer during the storage period
was observed to have significant variation in total bacteria count and
physico-chemical properties (titratable acidity and content of
reducing sugars). Other studied parameters, such as coliform
bacteria, were not significantly different during the storage period. It
was determined that the developed meat tenderizer can last up to six
months from the day of manufacturing.
Description
This research article was published by MUST Journal of Research and Development in 2024