Effect of Velvet tamarind (Dialium indium) marination on the physicochemical quality of culled chicken meat

Abstract

Abstract Chicken meat has a tough texture and is less preferred by consumers, so methods are needed to improve its quality, including marination. Velvet acid is a tropical fruit with organic acids, antimicrobials, and antioxidants, so it has potential as a marinade. This study aimed to determine the effect of velvet acid marination on the physicochemical quality of meat. This study used a completely randomised design with 4 treatments and 5 replications. The treatments consisted of different concentrations of tamarind (T0 = control, T1 = 10%, T2 = 20%, and T3 = 30%). The results showed that the marination of tamarind velvet had a very significant effect (P<0.01) on pH and tenderness. Marinating tamarind velvet also had a significant effect (P<0.05) on cooking weight loss but no significant effect (P>0.05) on moisture content. It was concluded that marination using tamarind velvet can improve the physicochemical properties of meat. Meat samples marinated using 20% tamarind velvet (T2) produced the expected physicochemical properties of meat. Velvet tamarind has potential as a natural seasoning for chicken meat due to its abundant availability, practicality and economy.