Table 5.
Parameters | Non-marinated | Distilled water |
Pineapple juice | Ginger juice | ||||||
---|---|---|---|---|---|---|---|---|---|---|
Marinating process (Step1:Step2) | Marinating process (Step1:Step2) | |||||||||
P : BQ | P + SB3: BQ | P : BQ + SB3 | P+BQ + SB3 | G : BQ | G + SB5: BQ | G : BQ + SB5 | G + BQ + SB5 | |||
After marinating | ||||||||||
Marinade uptake (%) |
- | 10.65 ± 1.10b | 8.08 ± 1.26d | 9.99 ± 1.99bc | 8.58 ± 1.11cd | 8.00 ± 0.74d | 10.11 ± 1.67b | 12.58 ± 1.78a | 11.51 ± 1.53ab | 8.29 ± 0.92d |
Color L* | 40.94 ± 2.02b | 38.44 ± 1.46c | 38.09 ± 1.45c | 33.81 ± 1.60e | 35.69 ± 1.27d | 42.82 ± 1.62a | 40.95 ± 1.63b | 33.97 ± 1.96e | 36.74 ± 1.99cd | 41.96 ± 1.20ab |
a* | 10.22 ± 1.62a | 8.20 ± 1.24b | 8.16 ± 1.13b | 8.10 ± 0.94b | 7.49 ± 1.92b | 7.87 ± 1.84b | 8.00 ± 0.94b | 7.96 ± 0.69b | 8.25 ± 1.27b | 7.32 ± 2.46b |
b* | 13.15 ± 1.09bc | 14.39 ± 1.18ab | 14.42 ± 2.06ab | 12.61 ± 1.80c | 13.48 ± 1.05bc | 13.04 ± 0.84bc | 15.84 ± 1.53a | 12.31 ± 0.97c | 15.60 ± 1.23a | 12.84 ± 1.18c |
Shear force (kg) |
5.97 ± 0.97abc | 4.70 ± 1.37bcd | 7.02 ± 2.35a | 3.59 ± 1.22d | 4.69 ± 1.92bcd | 4.23 ± 1.11cd | 6.45 ± 2.03ab | 4.34 ± 1.07bcd | 3.70 ± 2.66d | 3.49 ± 0.29d |
After cooking | ||||||||||
Cooking loss (%) |
35.12 ± 2.25a | 24.26 ± 2.72b | 22.75 ± 1.22b | 11.37 ± 2.10d | 8.56 ± 1.87e | 13.36 ± 1.04d | 19.05 ± 2.70c | 6.63 ± 1.53e | 8.70 ± 1.47e | 13.21 ± 0.95d |
Color L* | 53.16 ± 1.55a | 49.52 ± 2.88b | 54.54 ± 0.75a | 46.29 ± 1.20c | 49.07 ± 2.51b | 44.73 ± 1.74cd | 50.09 ± 2.69b | 43.45 ± 1.76de | 44.57 ± 1.39cd | 42.41 ± 1.42e |
a* | 6.04 ± 1.24bc | 5.33 ± 0.52cde | 4.21 ± 0.48e | 4.25 ± 1.34e | 4.53 ± 2.02de | 6.88 ± 0.86ab | 5.96 ± 1.42bc | 5.51 ± 0.46cd | 4.54 ± 0.85de | 7.66 ± 0.95a |
b* | 16.91 ± 1.36a | 16.14 ± 1.61ab | 14.67 ± 0.64c | 14.46 ± 1.35c | 13.87 ± 0.88cd | 14.26 ± ± ± 1.10c | 16.55 ± 0.96a | 16.02 ± 1.05ab | 15.00 ± 0.92bc | 13.10 ± 1.71d |
Texture profile analysis | ||||||||||
Hardness (kg) |
11.75 ± 2.80a | 5.98 ± 2.19bcd | 5.26 ± 1.33bcd | 4.53 ± 0.78cd | 4.10 ± 0.96d | 5.30 ± 0.84bcd | 5.80 ± 1.17b | 6.80 ± 1.64bc | 6.33 ± 1.32bcd | 6.04 ± 0.94bcd |
Springiness (cm) |
0.81 ± 0.07de | 0.81 ± 0.14bcd | 0.68 ± 0.11de | 0.75 ± 0.17cde | 0.64 ± 0.10e | 0.89 ± 0.07bcd | 0.79 ± 0.11abc | 0.87 ± 0.05ab | 0.89 ± 0.07ab | 0.96 ± 0.09a |
Cohesiveness | 0.70 ± 0.05bcd | 0.68 ± 0.04abc | 0.55 ± 0.04d | 0.61 ± 0.07cd | 0.56 ± 0.07d | 0.67 ± 0.04abc | 0.67 ± 0.04ab | 0.71 ± 0.02ab | 0.70 ± 0.02abc | 0.74 ± 0.02a |
Chewiness (kg.cm) |
5.39 ± 1.67a | 3.29 ± 1.20bcd | 1.99 ± 0.58ef | 2.06 ± 0.66ef | 1.53 ± ± ± 0.64f | 2.54 ± 0.75cde | 3.04 ± 0.76ab | 4.23 ± 1.30abc | 3.92 ± 0.94def | 3.31 ± 1.06bcd |
P pineapple juice, G ginger juice, BQ barbecue sauce, SB3 3% sodium bicarbonate, SB5 5% sodium bicarbonate
a–fMean ± SD Different superscripts within the same row indicate a significant difference (P <0.05)