Table 2.
Parameters | Non-marinated | Pineapple juice | Ginger juice | ||||
---|---|---|---|---|---|---|---|
Marinating time (min) | Marinating time (min) | ||||||
30 | 60 | 90 | 30 | 60 | 90 | ||
After marinating | |||||||
Marinade uptake (%) | – | 1.16 ± 0.46b | 1.33 ± 0.61b | 2.25 ± 0.84a | 1.65 ± 0.57ab | 2.00 ± 0.55a | 1.92 ± 0.58a |
Color L* | 40.97 ± 2.83a | 35.04 ± 2.93b | 35.29 ± 3.09b | 39.54 ± 3.86a | 38.52 ± 2.12a | 39.66 ± 3.59a | 40.82 ± 2.89a |
a* | 9.55 ± 2.14b | 11.37 ± 1.67a | 11.71 ± 1.59a | 9.37 ± 1.80b | 8.77 ± 1.62b | 8.47 ± 1.95b | 9.07 ± 1.60b |
b* | 12.40 ± 1.96ns | 12.99 ± 2.51ns | 12.70 ± 2.33ns | 14.09 ± 2.59ns | 14.27 ± 1.61ns | 13.80 ± 1.96ns | 13.42 ± 1.24ns |
Shear force (kg) | 6.46 ± 1.74a | 3.23 ± 1.12bc | 3.07 ± 1.04c | 3.80 ± 1.09bc | 4.68 ± 1.61b | 3.97 ± 1.31bc | 3.72 ± 1.22bc |
After cooking | |||||||
Cooking loss (%) | 29.99 ± 2.43d | 43.63 ± 3.23b | 42.04 ± 4.24b | 49.57 ± 3.74a | 34.94 ± 3.59c | 34.84 ± 3.03c | 30.81 ± 2.20cd |
Color L* | 49.75 ± 1.50b | 50.50 ± 2.80ab | 48.65 ± 1.36b | 48.10 ± 1.42b | 50.18 ± 3.02b | 52.66 ± 2.18a | 50.09 ± 2.87b |
a* | 8.27 ± 1.65a | 6.54 ± 0.86b | 6.24 ± 0.31b | 6.31 ± 0.53b | 7.09 ± 1.05b | 7.30 ± 1.36ab | 6.76 ± 0.88b |
b* | 17.61 ± 1.03a | 16.21 ± 1.49b | 15.29 ± 0.99b | 15.41 ± 0.91b | 16.50 ± 1.02ab | 17.49 ± 1.40a | 16.49 ± 0.53ab |
Texture profile analysis | |||||||
Hardness (kg) | 6.75 ± 1.43a | 6.06 ± 1.33a | 4.70 ± 1.12ab | 5.76 ± 1.52a | 6.30 ± 1.63a | 3.53 ± 1.07b | 5.10 ± 1.46ab |
Springiness (cm) | 0.67 ± 0.09ab | 0.58 ± 0.04b | 0.67 ± 0.07ab | 0.73 ± 0.08a | 0.57 ± 0.03b | 0.60 ± 0.16b | 0.63 ± 0.07ab |
Cohesiveness | 0.63 ± 0.03a | 0.55 ± 0.04b | 0.57 ± 0.05b | 0.54 ± 0.06b | 0.59 ± 0.03ab | 0.63 ± 0.06a | 0.59 ± 0.03ab |
Chewiness (kg.cm) | 2.98 ± 0.57ab | 2.32 ± 0.73ab | 1.43 ± 0.67ab | 2.35 ± 1.08a | 2.38 ± 0.98a | 1.21 ± 0.45b | 1.96 ± 0.92ab |
a–dMean ± SD Different superscripts within the same row indicate a significant difference (P <0.05)
nsMean ± SD Different superscripts within the same row indicate a non-significant difference (P ≥0.05)