COOKING CHARACTERISTICS OF CHEVON MARINATED WITH GINGER RHIZOME EXTRACT IN DIFFERENT STORAGE PERIODS

Abstract

ABSTRACT

The biceps femoris muscles of 12-month-old Osmanabadi goats in the prerigor state were chilled for 24 h at 4 ± 1C, and then cut in 3 × 3 cm chunks and randomly divided into five groups. The chunks were marinated in ginger rhizome extract (GRE) at 1, 3, 5 and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at refrigerated storage condition at 4 ± 1C for 1, 3, 5 and 7 days. After storage, samples were drawn and the cooking characteristics were determined following the related storage periods. The marination of chevon chunks at 5% GRE improved the cooking yield (83.5–87.9%), cooked density (0.86–0.94%) and gain in height (10.4–8.9%), whereas reduction in diameter (10.1–8.8%) and emulsion stability (12.5–10.44%) were lower than other levels of GRE at all periods of storage.

PRACTICAL APPLICATIONS

Chevon is mostly stored at refrigeration conditions to increase its shelf life. However, there is not a limit of acceptability of chevon for the psychrophilic microorganisms that are important to estimate spoilage of refrigerated foods and also its texture. Marination of chevon with ginger rhizome extract at the 5% level along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate, and then storage at a refrigerated condition could prevent the spoilage and improve the texture. These levels of marination will be helpful in further studies to decide how long the chevon could be kept safe and tender.