Journal of Food, Agriculture and Environment

Vol 10, Issue 1,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of tamarind juice and salt on physical and textural changes of traditionally marinated beef satay


C. Y. Cheok, N. L. Chin *

Recieved Date: 2011-10-08, Accepted Date: 2012-01-12


The effect of satay marinade on physical and textural changes of beef texture was investigated by measuring the weight gain, cooking loss and Warner-Bratzler shear force (WBSF) of tenderloin beef cuts assigned to marinating treatments in brine solution, tamarind juice, tamarind juice plus salt and satay marinade for a period of 180 minutes at 4°C. Brine solution produced the largest effect on beef texture with a highest increase of weight gain (39.01%), and reduction of cooking loss (16.16%) and WBSF values (43.92%). Tamarind juice alone gave the least effect while moderate and insignificant differences (p>0.01) were found in the tamarind juice plus salt and the satay marinades. Correlation studies showed that the tenderness of tenderloin samples increases linearly with weight gain (p<0.05), but decreases linearly with cooking loss (p<0.05).


Marinade, beef, texture, tamarind juice, salt, satay

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 1
Category: Food and Health
Pages: 43-48

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