Physicochemical quality of duck meat marinated using Keranji (Dialium indium) and mini vacuum tumbler

Abstract

Abstract A sustainable green economy in meat production must consider food safety principles, prevent the risk of meat contamination and improve meat quality. Duck meat has a darker colour than chicken meat, a distinctive aroma, tough texture and high fat, making it less preferred by consumers. This study aimed to determine the effect of Keranji marination using a mini vacuum tumbler on duck meat. This study used a complete factorial randomised design with four replicates. Factor I was the concentration of Keranji (D0=0%, D1=10%, D2=20% and D3=30%). Factor II is marination time using a mini vacuum tumbler (V1=15 minutes and V2=30 minutes). The results showed that Keranji concentration and marination time using a mini vacuum tumbler very significantly affected (P<0.01) pH, tenderness, cooking loss, moisture content and colour. The interaction between Keranji concentration and marination time using a mini vacuum tumbler significantly affects (<0.05) pH, cooking weight loss and tenderness. It was concluded that the best result was the best for Keranji with 20% concentration and marination time using a mini vacuum tumbler of 30 minutes. Keranji is recommended as a marinade that can sustainably improve the physicochemical quality of meat.