Valorisation of date seed powder (Phoenix dactylifera L.) for tenderizing properties of different types of meat

Abu Bakar T. H. S. T., . and N. H. Saidan, . and W. S. Wan Salahuddin, . and M. A. Mohd Rosdi, . and M. M. Nor, . and E. R. Aweng, . and Liew J. Y., . and M. M. Rahman, . and S. Appalasamy, . and I. H. Abdul Halim, . Valorisation of date seed powder (Phoenix dactylifera L.) for tenderizing properties of different types of meat. pp. 106-113. ISSN 2550-2166

Recently date (Phoenix dactylifera L.) seeds have gained much popularity due to their vast applications that benefit people and the environment elevated with plenty of research on food product formulation cosmetics and medicinal supplements. Date seeds constitute 10-15 of the date fruit weight. Although date seeds are considered waste products however they contain many valuable substances such as carbohydrates oil dietary fibre protein bio-active polyphenol tannin and natural antioxidants. Thus valorisation of the date seeds is necessary as the value could be utilized maximally if they are being studied aptly. This study was intended to (i) evaluate the physical properties of beef and lamb in terms of texture pH colour cooking loss and water holding capacity as affected by date seed powder; and (ii) compare the tendering effect of date seed powder towards beef and lamb. Texture profile analysis indicated significant differences (p0.05) in terms of hardness springiness chewiness and gumminess between the different amount of seed powder used in marinated beef and lamb. The lowest pH value belonged to 20 g of date seed powder which was 5.7 and 6.2 for beef and lamb respectively. The colour of the lamb was found to be significantly different in terms of lightness redness and yellowness when date seed powder was used regardless of its amount. Both beef and lamb displayed a statistically significant (p0.05) reduction of colour (L a and b) from 20 g treatment samples with 29.7 and 26.5 respectively over the control samples. For beef redness and yellowness demonstrated a significant difference (p0.05) for 20 g treatment samples marinated with date seed powder. Both cooking loss and water holding capacity (WHC) was reduced as the amount of date seed powder used was increased. Different amounts of date seed powder affected the physical properties of beef and lamb while 15 g and 20 g of date seed powder showed a positive result in regards to meat tenderness.

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Abstract

Recently date (Phoenix dactylifera L.) seeds have gained much popularity due to their vast applications that benefit people and the environment elevated with plenty of research on food product formulation cosmetics and medicinal supplements. Date seeds constitute 10-15 of the date fruit weight. Although date seeds are considered waste products however they contain many valuable substances such as carbohydrates oil dietary fibre protein bio-active polyphenol tannin and natural antioxidants. Thus valorisation of the date seeds is necessary as the value could be utilized maximally if they are being studied aptly. This study was intended to (i) evaluate the physical properties of beef and lamb in terms of texture pH colour cooking loss and water holding capacity as affected by date seed powder; and (ii) compare the tendering effect of date seed powder towards beef and lamb. Texture profile analysis indicated significant differences (p0.05) in terms of hardness springiness chewiness and gumminess between the different amount of seed powder used in marinated beef and lamb. The lowest pH value belonged to 20 g of date seed powder which was 5.7 and 6.2 for beef and lamb respectively. The colour of the lamb was found to be significantly different in terms of lightness redness and yellowness when date seed powder was used regardless of its amount. Both beef and lamb displayed a statistically significant (p0.05) reduction of colour (L a and b) from 20 g treatment samples with 29.7 and 26.5 respectively over the control samples. For beef redness and yellowness demonstrated a significant difference (p0.05) for 20 g treatment samples marinated with date seed powder. Both cooking loss and water holding capacity (WHC) was reduced as the amount of date seed powder used was increased. Different amounts of date seed powder affected the physical properties of beef and lamb while 15 g and 20 g of date seed powder showed a positive result in regards to meat tenderness.

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Item Type:	Article
AGROVOC Term:	Dates
AGROVOC Term:	Phoenix dactylifera
AGROVOC Term:	Meat texture
AGROVOC Term:	Meat quality
AGROVOC Term:	Food processing
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Meat industry
AGROVOC Term:	Tenderizing
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10769

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