The effectiveness of pineapple (Ananas comosus L. Merr) peel marinade on meat tenderization of beef slices / by Diobe Ann J. Royulada.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xv, 80 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.9  R81 2023
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
Abstract: ROYULADA, DIOBE ANN J., The Effectiveness of Pineapple (Ananas Comosus L. Merr) Peel Marinade on Meat Tenderization of Beef Slices. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. February 2023. Adviser Ms. Anna Marie M. Marasigan. The study discussed the effectiveness of pineapple peel as a tenderizer in beef slices. Specifically, the goal of the study was to: to identify the formulation of pineapple peel tenderizer; evaluate the tenderizing effect of marinade containing pineapple peels in terms of percent cooking yield, moisture content and elasticity; to evaluate the acceptability of marinated beef slices in terms of appearance, color, aroma, mouthfeel, chewiness, and flavor, determine the level of acceptability of the marinated beef in pineapple peel tenderizer. Formulating the marinade beef slices with pineapple peel tenderizer has four treatments and were prepared by adding varying level of pineapple peel (PP) extract: the control; without Og PP, treatment 1; with 10g PP, treatment 2; with 30g PP and treatment 3; with 50g PP in every 500g of beef slices. The physicochemical, sensory analysis, and consumer acceptability of treated beef slices were evaluated and statistically analyzed. The results of the analysis vary on how many percent of pineapple used in every treatment. Physicochemical analysis showed that increasing the amount of pineapple peel will decrease the results of physicochemical analysis; pH (6.77 to 6.48); % cooking yield (63.71 to 54. 49); and elasticity (4969.40 N/m2 to 2027.62 N/m2). Whereas moisture content tends to increase from 56.88 to 57.88, due to the bromelain enzymes which react with the protein in the meat to break it down and increases the meat's potential to absorb more moisture. Furthermore, the sensory attributes were evaluated and analyzed in terms color, aroma, flavor, chewiness, mouthfeel and general acceptability. The overall result of the sensory analysis aligned that Treatment 3 with 50g PP considered as the best treatment and then was subjected to consumer acceptability that 69% of the respondents perceived the marinade beef slices as extremely like. Therefore, the use of pineapple peel in beef slices has potential to be used and effective for enhancing the quality attributes. The total cost production of the treated beef slices with pineapple peel cost PI 05.00 per 1 IOg pack.
List(s) this item appears in: Theses 2024
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Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

ROYULADA, DIOBE ANN J., The Effectiveness of Pineapple (Ananas Comosus L. Merr) Peel Marinade on Meat Tenderization of Beef Slices. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. February 2023. Adviser Ms. Anna Marie M. Marasigan.
The study discussed the effectiveness of pineapple peel as a tenderizer in beef slices. Specifically, the goal of the study was to: to identify the formulation of pineapple peel tenderizer; evaluate the tenderizing effect of marinade containing pineapple peels in terms of percent cooking yield, moisture content and elasticity; to evaluate the acceptability of marinated beef slices in terms of appearance, color, aroma, mouthfeel, chewiness, and flavor, determine the level of acceptability of the marinated beef in pineapple peel tenderizer.
Formulating the marinade beef slices with pineapple peel tenderizer has four treatments and were prepared by adding varying level of pineapple peel (PP) extract: the control; without Og PP, treatment 1; with 10g PP, treatment 2; with 30g PP and treatment 3; with 50g PP in every 500g of beef slices. The physicochemical, sensory analysis, and consumer acceptability of treated beef slices were evaluated and statistically analyzed.
The results of the analysis vary on how many percent of pineapple used in every treatment. Physicochemical analysis showed that increasing the amount of pineapple peel will decrease the results of physicochemical analysis; pH (6.77 to 6.48);
% cooking yield (63.71 to 54. 49); and elasticity (4969.40 N/m2 to 2027.62 N/m2). Whereas moisture content tends to increase from 56.88 to 57.88, due to the bromelain enzymes which react with the protein in the meat to break it down and increases the meat's potential to absorb more moisture.
Furthermore, the sensory attributes were evaluated and analyzed in terms color, aroma, flavor, chewiness, mouthfeel and general acceptability. The overall result of the sensory analysis aligned that Treatment 3 with 50g PP considered as the best treatment and then was subjected to consumer acceptability that 69% of the respondents perceived the marinade beef slices as extremely like. Therefore, the use of pineapple peel in beef slices has potential to be used and effective for enhancing the quality attributes. The total cost production of the treated beef slices with pineapple peel cost PI 05.00 per 1 IOg pack.

Submitted to the University Library February 13, 2023 T-9410

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