000 03985nam a22003377a 4500
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008 240513b |||||||| |||| 00| 0 eng d
040 _cCavite State University - Main Campus Library
041 0 _aeng
082 0 4 _a664.9
_bR81 2023
100 _aRoyulada, Diobe Ann J.
_945323
_eauthor
245 1 0 _aThe effectiveness of pineapple (Ananas comosus L. Merr) peel marinade on meat tenderization of beef slices /
_cby Diobe Ann J. Royulada.
260 _aIndang, Cavite :
_bCavite State University- Main Campus,
_c2023
300 _axv, 80 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aThesis (Bachelor of Science in Food Technology) Cavite State University.
504 _aIncludes bibliographical references.
508 _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
520 3 _aROYULADA, 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.
541 _cSubmitted to the University Library
_dFebruary 13, 2023
_eT-9410
650 0 _aPineapple peel-based
_945326
650 0 _aMeat processing
_915209
_xTenderization using pineapple peels marinade
650 0 _aPineapple
_918141
690 _aBachelor of Science in Food Technology
_92168
700 _aMarasigan, Anna Marie M.
_944941
_eadviser
856 _yClick here to view the Abstract and Table of Contents
_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f3acf1e31a5bc914927df16192ec98a4
942 _2ddc
_cMAN
999 _c63872
_d63872