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values were observed in ginger extract treated yak
meat and goose meat (Gao et al., 2011). However,
natural antioxidants are less effective compared
to synthetic antioxidants (Fasseas, Mountzouris,
Tarantilis, Polissiou & Zervas, 2007). It is due to the
fact that plant's active compound which consists
of flavonoids and lignans grouped are poor water
soluble compounds thus limit the absorption rate
(Yen et al., 2008).
Recently, the nanonization of herbal medi-
cines become an emerging approach and has a
continual growth technology globally. Nanopar-
ticles is a colloidal systems varying in particle
size from 10 nm to 1000 nm (Cao et al., 2013).
It is being reported that nanonization increased
the
Rhizoma Chuanxiong'
s extractiaon yield and
enhanced its bioactivity. It is due to the cellular
tissues breakage that allowed the active constitu-
ent to disperse well compared to its coarse par-
ticle. Furthermore, Ma et al. (2009) also found
that the physicochemical and medicinal charac-
terization of
Liuwei Dihuang
was maximized after
ground to nanoscale size. Thus it showed that size
reduction into nanoscale enhanced and improved
the bioactivity of herbs. When the plant medicine
undergoes nanonization the cell membrane and
cell walls were crushed into pieces, thus the active
constituents could directly contact with the outer
solvent. On the other hand, the contact area of
the plant medicine in the form of nanoparticle
with body fluid were also increased thus promotes
faster absorption and higher bioavailability (Liu,
Chen, Shih & Kuo, 2008).
Numerous works being conducted in other
type of herbs, but to our knowledge, there is very
limited research conducted on nanostructured
ginger rhizome powder (Ma et al., 2009; Su, Fu,
Quan & Wang, 2006; Yen, Wua, Lin, Cham & Lin,
2008). Additionnaly, the effect of nanoparticle
herbs in preserving the physicochemical property
of meat during chill storage is scarce in the litera-
ture. Although not yet reported in the literature,
the nanotechnology distinctly enhances ginger
rhizome bioactivity to a certain extend and could
therefore be incorporated in spending hen as a
source of natural antioxidants to prolong quality
and stability. In the present study, the potential of
nanostructured ginger rhizome powder as preserv-
ative and marinating ingredient was evaluated and
compared to synthetic antioxidant (BHA/BHT).
Pahang, Malaysia. Voucher specimens (SK
2049/12) of these plants were deposited at the Her-
barium Institute of Bioscience, University Putra
Malaysia. The sample weight before and after dry-
ing were noted. The dried ginger rhizome obtained
was ground using food processor (Panasonic, 176,
China) for 5 min, sieved and namely as micron gin-
ger (19.54
m), the submicron ginger was prepared
by milling using a hammer mill at 2890 rpm and
sieved using 250
μ
μ
m sieve with particle size was
relatively 4.12
m. While nanostructured ginger
rhizome was prepared until the particle size was
relatively around 160.5 nm in size (Norhidayah,
Noriham & Rusop, 2013).
Spent hen chicken thighs (aged 69-75 weeks of
lying cycle) were obtained from local market in
Shah Alam area. The purchased chicken thighs
were personally carried to the experimental lab in
the ice box. Chicken thighs were received free from
visible blood and in the ranged from 100 to 130
g of weight and 6.0 to 6.2 in pH. Any remaining
visible fat was physically removed and rinsed to
remove any contaminant.
The marination technique was based on Yusop
et al. (2012) which consists of 3 percent marinate
solution (3 gram in 100 ml of distilled water). The
mixtures were homogenized using an ultrasonic
processor (Hielscher, UP400S) for 15 minutes and
kept in an airtight bottle before use. All together,
50 chicken thighs were allocated to five groups
(10 chicken thighs per group). The first group was
marinated with 10 mL of distilled water (control),
while the other three groups were marinated with
10 mL of micron, submicron and nanostructured
size solution per 100 g chicken thigh respectively.
The combination of BHA: BHT (100ppm:100ppm)
were used as comparison. The entire treated spent
hen chicken thigh underwent vacuum packaging
using polyethylene bag prior to chill storage at 4°C
for 12 days.
μ
2.2
Instrumental color
The colour of the raw marinated chicken thigh
(boneless; 2 cm X 2 cm) which consisted of L*
(muscle lightness), a* (muscle redness) and b*
(muscle yellowness) values were evaluated using a
Chromatometer (Konica Minolta, CR-400) that
was previously calibrated with a white tile provided
with the instrument.
2 METHODOLOGY
2.3
pH determination
The muscle pH was determined using an MP120
pH meter fitted with a combined glass electrode
InLab427 (Mettler-Toledo, GmbH, 8603), previ-
ously calibrated at pH 4.0 and 7.0.
2.1
Preparation of material
Fresh ginger (
Zingiber officinale
Rosc.) rhizome
variety Bentong was obtained from Bentong,
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