Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat
The present study was undertaken to assess the effect of coating added with clove essential oil on meat quality attributes of rabbit meat. The fresh rabbit meat was categorized into 4 treatments viz., control (C)- without coating, T1- coated with alginate coating, T2- coated with alginate coating ad...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ACS Publisher
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112193/ http://psasir.upm.edu.my/id/eprint/112193/1/112193.pdf |
| _version_ | 1848865879812472832 |
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| author | Rusman, Aifa Hazurin Kumar, Pavan Hayat, Muhammad Nizam Abdul, Mustapha Adamu, Garba Ismail-Fitry, Mohammed Rashedi Sazili, Awis Qurni |
| author_facet | Rusman, Aifa Hazurin Kumar, Pavan Hayat, Muhammad Nizam Abdul, Mustapha Adamu, Garba Ismail-Fitry, Mohammed Rashedi Sazili, Awis Qurni |
| author_sort | Rusman, Aifa Hazurin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The present study was undertaken to assess the effect of coating added with clove essential oil on meat quality attributes of rabbit meat. The fresh rabbit meat was categorized into 4 treatments viz., control (C)- without coating, T1- coated with alginate coating, T2- coated with alginate coating added with 0.2% clove essential oil, and T3- coated with alginate coating added with 0.5% clove essential oil. The samples were aerobically packaged in low-density polyethylene (LDPE) packs and stored under refrigeration (4±1ºC) for 7 days. The samples were assessed on day 0 (before keeping the samples in refrigeration), days 1, 3, 5, and 7 for pH, cooking loss, colour profile, and sensory attributes. The alginate coating was observed to significantly (p<0.05) increase the pH value of the raw rabbit meat samples. Throughout the storage, the raw C sample recorded significantly (p<0.05) lower pH values than those of the raw-treated samples. The coating of the rabbit meat sample did not have any significant effect on the cooking loss except on day 0 of storage. With the advancement of the storage period, the treated samples retained a better colour and sensory attribute. The T3 sample had the highest sensory scores throughout the storage period. Thus, alginate coating added with 0.5% clove essential oil could be used to improve the quality of rabbit meat. |
| first_indexed | 2025-11-15T14:11:44Z |
| format | Article |
| id | upm-112193 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:11:44Z |
| publishDate | 2024 |
| publisher | ACS Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1121932024-09-25T01:52:01Z http://psasir.upm.edu.my/id/eprint/112193/ Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat Rusman, Aifa Hazurin Kumar, Pavan Hayat, Muhammad Nizam Abdul, Mustapha Adamu, Garba Ismail-Fitry, Mohammed Rashedi Sazili, Awis Qurni The present study was undertaken to assess the effect of coating added with clove essential oil on meat quality attributes of rabbit meat. The fresh rabbit meat was categorized into 4 treatments viz., control (C)- without coating, T1- coated with alginate coating, T2- coated with alginate coating added with 0.2% clove essential oil, and T3- coated with alginate coating added with 0.5% clove essential oil. The samples were aerobically packaged in low-density polyethylene (LDPE) packs and stored under refrigeration (4±1ºC) for 7 days. The samples were assessed on day 0 (before keeping the samples in refrigeration), days 1, 3, 5, and 7 for pH, cooking loss, colour profile, and sensory attributes. The alginate coating was observed to significantly (p<0.05) increase the pH value of the raw rabbit meat samples. Throughout the storage, the raw C sample recorded significantly (p<0.05) lower pH values than those of the raw-treated samples. The coating of the rabbit meat sample did not have any significant effect on the cooking loss except on day 0 of storage. With the advancement of the storage period, the treated samples retained a better colour and sensory attribute. The T3 sample had the highest sensory scores throughout the storage period. Thus, alginate coating added with 0.5% clove essential oil could be used to improve the quality of rabbit meat. ACS Publisher 2024 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/112193/1/112193.pdf Rusman, Aifa Hazurin and Kumar, Pavan and Hayat, Muhammad Nizam and Abdul, Mustapha and Adamu, Garba and Ismail-Fitry, Mohammed Rashedi and Sazili, Awis Qurni (2024) Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat. Journal of Meat Science, 19 (1). pp. 1-11. ISSN 0975-5209; EISSN: 2581-6616 https://acspublisher.com/journals/index.php/jms/article/view/12118 10.48165/jms.2024.19.01.01 |
| spellingShingle | Rusman, Aifa Hazurin Kumar, Pavan Hayat, Muhammad Nizam Abdul, Mustapha Adamu, Garba Ismail-Fitry, Mohammed Rashedi Sazili, Awis Qurni Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat |
| title | Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat |
| title_full | Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat |
| title_fullStr | Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat |
| title_full_unstemmed | Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat |
| title_short | Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat |
| title_sort | effect of sodium alginate coating containing clove essential oil on ph, cooking loss, colour and sensory attributes of refrigerated rabbit meat |
| url | http://psasir.upm.edu.my/id/eprint/112193/ http://psasir.upm.edu.my/id/eprint/112193/ http://psasir.upm.edu.my/id/eprint/112193/ http://psasir.upm.edu.my/id/eprint/112193/1/112193.pdf |