Physicochemical effects of rabbit meat fermentation using LAB
As rabbit has become one of the emerging markets in local region as well as the abroad market, functional food delivered from rabbit meat need to be widely figured out. Lactic acid bacteria (LAB) in natural yogurt have perks in terms of nutraceutical properties and it revamps health benefits effects...
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| Main Author: | |
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| Format: | Undergraduate Final Project Report |
| Language: | English |
| Published: |
2022
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| Online Access: | http://discol.umk.edu.my/id/eprint/13457/1/MUHAMMAD%20RIDZUAN%20HISHAM.pdf http://discol.umk.edu.my/id/eprint/13457/ |
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| Institution: | Universiti Malaysia Kelantan |
| Language: | English |
| Summary: | As rabbit has become one of the emerging markets in local region as well as the abroad market, functional food delivered from rabbit meat need to be widely figured out. Lactic acid bacteria (LAB) in natural yogurt have perks in terms of nutraceutical properties and it revamps health benefits effects of food products. Hence, introduction of LAB is recommendable to food products to enhance its nutritional and physical properties. In current study, physicochemical properties of raw rabbit meat that is immersed in natural yogurt containing Streptococcus Thermophilus, Bifidiobacterium lactis and Lactobacillus acidophilus is preserved at 4°C for seven days, were investigated. In this regards, physicochemical analysis (proximate analysis, colour stability and texture profile analysis) was conducted after fermentation time. In comparison with control samples, there is no significant difference between both control and treated rabbit meat samples in terms of proximate analysis. However, there is beneficial output of a* value colour spaces where rabbit meat was appeared redder compared to control samples. Texture profile analysis concluded that there is significant difference (P<0.05) in hardness component in which tenderness of rabbit meat is improved. It was concluded that probiotic microbial improved tenderness of rabbit meat when it is immersed in natural yogurt for seven days at 4°C. |
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