Physicochemical changes and oxidative stability of nanostructured ginger rhizome marinated spent hen during chill storage - Theory and Practice in Hospitality and Tourism Research - page 431

Physicochemical changes and oxidative stability of nanostructured
ginger rhizome marinated spent hen during chill storage

A. Norhidayah
Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Shah Alam, Malaysia

A. Noriham
Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Malaysia

M. Rusop
NANO—ScienceTech Centre, Institute of Science, Universiti Teknologi MARA, Shah Alam, Malaysia

ABSTRACT: The effect of nanostructured ginger rhizome marination on meat quality was determined.
The samples were divided into five groups: control (no antioxidant); 3 percent w/w of micron size ginger
(MG); 3 percent w/w Submicron Ginger (SM), 3 percent w/w Nanostructured Ginger (NG) rhizome
powder and BHA:BHT (100ppm:100pm). Peroxide value was used as lipid oxidation's indicator while
changes in pH and colors indicate the physicochemical deterioration due to lipid oxidation. Significant
lower PV value (p < .05) were exhibited in treated samples compared to control. There were significant
increase in pH and decreased in L, a* and b* value for all tested samples with a control sample posses the
highest pH and lowest L, a* and b* value throughout the storage period. NG significantly reduced the
lipid oxidation, maintained the pH and caused slight changes in the L, a* and b* value but those activities
slightly lower than BHA: BHT. Thus nanotechnology enhanced the preservative property and delayed the
oxidation process in meat.

Keywords : Ginger, marination, meat quality, nanotechnology, oxidation

1 INTRODUCTION

Wattanachant & Benjakul, 2011). Fat content
increase with age thus synthetic antioxidants such
as butylated hydroxyanisole (BHA) or butylated
hydroxytoluene (BHT) have been applied in meat
products to decrease the lipid oxidation that pro-
mote the discoloration and other physicochemical
deterioration. Synergistic effect of BHA and BHT
was also confirmed on antioxidation. However,
their application in foods had been restricted due
to potential health effect and toxicity. Concerning
on the safety implication due to synthetic antioxi-
dant, demand for natural antioxidant rised recently
(Simirgiotis & Schmeda-Hirschmann, 2010). Gin-
ger ( Zingiber officinale ) Rosc is a globally used herb
that contains active constituents 6-gingerol and its
derivatives, which have a high antioxidant activity
(Stoilova, Krastanov, Stoyanova, Denev & Gar-
gova, 2007) thus make it a good source of natural
antioxidant. Moreover, ginger were also consumed
as food additive to enhance the sensorial accept-
ance (Naveena, Mendiratta & Anjaneyulu, 2004)
during storage. Smoked buffalo treated with gin-
ger extract showed better in appearance, color and
juiciness compared to control. Lower shear force

Lipid oxidation is the major problems that take
place during processing and storage of meat. It is
important parameters that influence the quality
and acceptance of meat and chicken. Lipid oxida-
tion is commonly influence by the phospholipid
composition, polyunsaturated fatty acid amounts,
presence of metal ions, heam pigments and others.
Poultry meat has become a mass consumer product
throughout the world. In Malaysia alone, the poul-
try annual per capita consumption were reported
to be the highest for the last 20 years as compared
to other types of meat. It is due to the government
subsidized and control price which has made poul-
try affordable and become the most homogeneous
meat among Malaysian (Jang, Ko, Kang & Lee,
2007). It is an indicator for drastic demand as com-
pared to other types of meat. Spent hen are rich
in protein and lipids which made them prone to
oxidation (Suradkar, Bumla, Maria, Sofi2 & Wani,
2013,). Furthermore, it contain significantly higher
(p .05) fat content compared to broiler which

increased its potential to oxidized (Chueachuaychoo,

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