Sains Malaysiana 49(7)(2020): 1543-1552

http://dx.doi.org/10.17576/jsm-2020-4907-07

Kandungan Kemarmaran Stik Ribeye dan Kesannya terhadap Ciri-Ciri Kualiti Tekstur dan Mikrostruktur Daging

(Marbling Content of Ribeye Steak and Its Effect on the Textural and Micro-Structural Quality Characteristics of Beef)

NURUL NURALIYA SHAHRAI, ABDUL SALAM BABJI, MOHAMAD YUSOF MASKAT & SALMA MOHAMAD YUSOP*

Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Received: 17 December 2019/Accepted: 8 April 2020

ABSTRAK

Kajian ini dijalankan bagi mengenal pasti kandungan lemak intraotot (kemarmaran) dan kesannya terhadap ciri-ciri kualiti tekstur dan mikrostruktur daging stik ribeye daripada empat baka lembu berbeza iaitu Wagyu, Angus, Brahman dan Kedah-Kelantan (KK). Darjah kemarmaran diukur dengan menggunakan analisis imej berkomputer dan didapati mempengaruhi kelembutan daging. Keputusan menunjukkan sampel Wagyu yang mempunyai lemak intraotot yang tinggi (33.90%), turut mempunyai kapasiti pengekalan lemak (86.32%) yang tinggi secara signifikan (p<0.05) dan daging yang paling lembut (p<0.05) berbanding sampel Angus, Brahman dan KK. Berdasarkan ciri-ciri mikrostruktur daging, ruangan antara gentian otot dan diameter gentian otot didapati lebih besar bagi Wagyu berbanding sampel lain masing-masing pada ukuran 23.40 dan 47.01 µm. Perbezaan kandungan lemak intraotot sampel Wagyu dan KK turut diperlihatkan dalam imej mikrograf sampel daging.

Kata kunci: Analisis profil tekstur; gentian otot; kandungan kemarmaran; lemak intraotot

ABSTRACT

This study was carried out to evaluate the intramuscular fat content (marbling) and its effect on the textural and micro-structural quality characteristics of four different beef of Wagyu, Angus, Brahman, and Kedah-Kelantan (KK). Marbling fleck characteristics of ribeye steaks was measured by computerized image analysis and was found to influence meat tenderness. Results showed that Wagyu samples, which had the highest IMF content (33.90%), also obtained the highest fat retention (86.32%, p<0.05) and significantly tender (p<0.05) meat than that of Angus, Brahman, and KK. The space between muscle fiber and the muscle fibre diameter was also higher in Wagyu, at 23.40 and 47.01 µm, respectively. The differences in intramuscular fat content of Wagyu, and KK were also evident on the micrograph images of the meat samples.

Keywords: Intramuscular fat; marbling content; muscle fibre; texture profile analysis

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*Corresponding author; email: salma_my@ukm.edu.my