Marinating of bovine loin (longissimus dorsi) in split gill mushroom (Schizophyllum commune) raw water extracts
DOI:
https://doi.org/10.6092/issn.2531-7342/20644Keywords:
Biochemical, bovine loin tenderness, marination, physicochemical, sensory, split gill mushroomsAbstract
Meat tenderness is a factor that determines the palatability, acceptability, and consumer motivation to buy meat. This study evaluates the sensory, biochemical, and physicochemical properties of bovine loin (“longissimus dorsi”) marinated in mushroom water extract of split gill (Schizophyllum commune). The study was conducted experimentally using a completely randomized experimental design with 4 concentrations (2.5, 5.0, 7.5, and 10.0%) of fruiting body S. commune raw water extracts in relation to negative control (0%) obtained by using distilled water, and positive control obtained by adding 0.2% papain. Each marination treatment was repeated 4 times. The results of the study showed that marination in S. commune water extract increased tenderness, water holding capacity, cooking loss, water content, protein, fat, digestibility protein content, total ash, selenium, colour, taste, aroma, and acceptability but did not affect the pH of bovine loin. The physicochemical, biochemical, and sensory characteristics of bovine loin marinated in 2.5% S. commune mushroom water extract as optimum concentration were better than 0.2% papain. This study recommends using S. commune mushroom water extract up to a concentration of 2.5% as a meat tenderizer.
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