Abstract
Recently, date (Phoenix dactylifera L.) seeds have gained much popularity due to their vast applications that benefit people and the environment, elevated with plenty of research on food product formulation, cosmetics, and medicinal supplements. Date seeds constitute 10-15% of the date fruit weight. Although date seeds are considered waste products, however, they contain many valuable substances such as carbohydrates, oil, dietary fibre, protein, bio-active polyphenol, tannin and natural antioxidants. Thus, valorisation of the date seeds is necessary as the value could be utilized maximally if they are being studied aptly. This study was intended to (i) evaluate the physical properties of beef and lamb in terms of texture, pH, colour, cooking loss, and water holding capacity as affected by date seed powder; and (ii) compare the tendering effect of date seed powder towards beef and lamb. Texture profile analysis indicated significant differences (p≤0.05) in terms of hardness, springiness, chewiness, and gumminess between the different amount of seed powder used in marinated beef and lamb. The lowest pH value belonged to 20 g of date seed powder which was 5.7 and 6.2 for beef and lamb, respectively. The colour of the lamb was found to be significantly different in terms of lightness, redness, and yellowness when date seed powder was used regardless of its amount. Both beef and lamb displayed a statistically significant (p≤0.05) reduction of colour (L*, a*, and b*) from 20 g treatment samples with 29.7 and 26.5, respectively over the control samples. For beef, redness and yellowness demonstrated a significant difference (p≤0.05) for 20 g treatment samples marinated with date seed powder. Both cooking loss and water holding capacity (WHC) was reduced as the amount of date seed powder used was increased. Different amounts of date seed powder affected the physical properties of beef and lamb, while 15 g and 20 g of date seed powder showed a positive result in regards to meat tenderness.
Highlights
The date palm (Phoenix dactylifera L.) is one of the world's most cultivated palms
The results showed a significant difference for the four characteristics considered for both beef and lamb samples
As the amount of date seed powder increased in the treatment, the meat tenderness for both beef and lamb samples increased which can be proved by the decrease of hardness, springiness, gumminess and chewiness of the meat samples
Summary
The date palm (Phoenix dactylifera L.) is one of the world's most cultivated palms. It is common in the AfroAsian dry band, extending from North Africa to the Middle East (Riahi et al, 2009). Date seeds are known as waste products of many food industries that are based on the technological processing of dates (Youssif and Alghamdi, 1999). The date seeds are a good source of natural antioxidants (El-Rahman and AlMulhem, 2017; Tafti et al, 2017) that has the potential to become one of the waste-to-wealth technologies. Date seeds contain a high level of tannin (Rastegar et al, 2012, Ghnimi et al, 2016) which are the phenolic compounds and one of the antioxidants in date seeds. Tannin can prevent the oxidation of collagen in the meat (Sieniawska, 2015)
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