Kaewthong Pensiri, Wattanachant Chaiyawan, Wattanachant Saowakon
Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520 Thailand.
Department of Animal Science, Faculty of Natural Resources, Prince of Songkla University, Songkhla, 90112 Thailand.
J Food Sci Technol. 2021 Jan;58(1):333-342. doi: 10.1007/s13197-020-04546-8. Epub 2020 May 26.
Meat from dairy goats is less tender than that from meat goats since generally they are of an older age when culled. The objective of this study was to improve the quality of barbecued culled-dairy-goat by using juices (ginger and pineapple) and sodium bicarbonate (SB). The optimum time (30, 60, 90 min) for marinating the goat meat with ginger and pineapple juices was evaluated. Then, the optimum levels of SB (0, 1, 3, 5%) and the optimum marinating procedure for the application of SB was studied. The results showed that the ginger-marinated samples had a lower cooking loss than the pineapple-marinated samples. The optimum time for marinating the samples with plant juices was 60 min indicated by the lower hardness and chewiness as compared to those of the samples marinated with plant juices for 30 and 90 min. The cooking loss and L* values of the marinated samples significantly decreased with increasing concentrations of SB. The lowest hardness were observed in the samples marinated with pineapple juice containing 3% SB and ginger juice containing 5% SB. The samples marinated with pineapple juice for 60 min and then marinated with a barbecue sauce containing 3% SB for 60 min had a lower cooking loss and hardness as well as higher scores for all sensory attributes compared to the non-juice-marinated meat with SB and the ginger-marinated meat. The results indicate that pineapple juice and SB (3%) can improve the quality of culled dairy-goat-meat, and in particular its texture.
奶山羊的肉不如肉用山羊的肉嫩，因为一般来说，奶山羊被淘汰时年龄较大。本研究的目的是通过使用汁液（生姜和菠萝）和碳酸氢钠（SB）来提高淘汰奶山羊烧烤肉的品质。评估了用生姜和菠萝汁腌制山羊肉的最佳时间（30、60、90分钟）。然后，研究了SB的最佳用量（0、1、3、5%）以及SB的最佳腌制程序。结果表明，用生姜腌制的样品烹饪损失低于用菠萝腌制的样品。与用植物汁液腌制30分钟和90分钟的样品相比，用植物汁液腌制60分钟的样品硬度和咀嚼性较低，表明腌制样品的最佳时间为60分钟。随着SB浓度的增加，腌制样品的烹饪损失和L*值显著降低。在含有3%SB的菠萝汁和含有5%SB的生姜汁腌制的样品中观察到最低硬度。与未用汁液和生姜腌制的肉相比，用菠萝汁腌制60分钟，然后用含有3%SB的烧烤酱腌制60分钟的样品烹饪损失和硬度较低，所有感官属性得分较高。结果表明，菠萝汁和3%的SB可以提高淘汰奶山羊肉的品质，特别是其质地。
