Effect of aqueous pomelo fruit extract (Citrus maxima) on physico-chemical, textural, and sensorial properties of spent goat meat

Prasad, M. G. and Kiran, M. and Mohan, H. V. and Mohan, H. V. and Savariraj, W. R. and Prabha, R. (2025) Effect of aqueous pomelo fruit extract (Citrus maxima) on physico-chemical, textural, and sensorial properties of spent goat meat. International Food Research Journal (Malaysia), 32. pp. 78-91. ISSN 2231 7546

The present work explored the efficacy of aqueous pomelo [Citrus maxima (Burm.) Merr.] fruit extract (PFE) as a natural tenderiser in improving the physico-chemical, textural, and sensorial properties of spent goat meat, a tough and less desirable meat type due to its high collagen content. Longissimus thoracis et lumborum muscles from spent goat carcasses were marinated with varying concentrations of PFE (0, 0.1, 0.3, 0.5, and 1.0% (v/v) or 15% (v/w)) for 24 h at 4 ± 1°C. Results revealed a significant (p < 0.05) decreases in pH, water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and a* and b* colour values with increasing PFE concentrations, while collagen solubility, cooking yield, and myofibrillar fragmentation index (MFI) showed significant (p < 0.05) increases. Sensorial analysis demonstrated enhanced tenderness, juiciness, flavour, and overall acceptability in PFE-treated samples, with 1% PFE achieving the most pronounced improvements. SDS-PAGE analysis confirmed substantial proteolysis in marinated samples. Compared to synthetic tenderisers and enzymatic methods like papain or bromelain, PFE exhibited milder enzymatic activity, avoiding the risk of overtenderisation while maintaining texture and enhancing flavour. These findings suggested that PFE could be an effective natural alternative to synthetic tenderisers, offering controlled and progressive tenderisation for improving the quality of spent goat meat.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(01)%202025/06%20-...

Abstract

The present work explored the efficacy of aqueous pomelo [Citrus maxima (Burm.) Merr.] fruit extract (PFE) as a natural tenderiser in improving the physico-chemical, textural, and sensorial properties of spent goat meat, a tough and less desirable meat type due to its high collagen content. Longissimus thoracis et lumborum muscles from spent goat carcasses were marinated with varying concentrations of PFE (0, 0.1, 0.3, 0.5, and 1.0% (v/v) or 15% (v/w)) for 24 h at 4 ± 1°C. Results revealed a significant (p < 0.05) decreases in pH, water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and a* and b* colour values with increasing PFE concentrations, while collagen solubility, cooking yield, and myofibrillar fragmentation index (MFI) showed significant (p < 0.05) increases. Sensorial analysis demonstrated enhanced tenderness, juiciness, flavour, and overall acceptability in PFE-treated samples, with 1% PFE achieving the most pronounced improvements. SDS-PAGE analysis confirmed substantial proteolysis in marinated samples. Compared to synthetic tenderisers and enzymatic methods like papain or bromelain, PFE exhibited milder enzymatic activity, avoiding the risk of overtenderisation while maintaining texture and enhancing flavour. These findings suggested that PFE could be an effective natural alternative to synthetic tenderisers, offering controlled and progressive tenderisation for improving the quality of spent goat meat.

[error in script]

Item Type:	Article
AGROVOC Term:	goat meat
AGROVOC Term:	citrus fruits
AGROVOC Term:	meat processing plants
AGROVOC Term:	marinating
AGROVOC Term:	meat quality
AGROVOC Term:	tenderness
AGROVOC Term:	water holding capacity
AGROVOC Term:	Citrus maxima
AGROVOC Term:	proteolysis
Geographical Term:	India
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	16 Mar 2026 03:19
Last Modified:	16 Mar 2026 03:19
URI:	http://webagris.upm.edu.my/id/eprint/25112

Actions (login required)

View Item