Valorisation of date seed powder (Phoenix dactylifera L.) for tenderizing properties of different types of meat

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.

Current insights into date by-product valorization for sustainable food industries and technology

“…24 Condensed tannins form hydrogen bonds with meat proteins, acting as antioxidants and preserving meat tenderness. 139 This concept was applied by Nor et al (2022) 140 in a study on the tenderizing effect of date seed powder on lamb and beef. The addition of date seed powder resulted in a reduction in the major textural properties of marinated lamb and beef samples compared to the control, with a comparable decrease in water holding capacity and cooking loss in meat samples with increased date seed powder.…”

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

“…were not detected in treated samples. Similarly, Nor et al [ 59 ] evaluated the tendering effect of date seed powder towards beef and lamb meat. These authors found that textural properties such as hardness, springiness, chewiness, and gumminess decreased between the different amounts of seed powder used in marinated beef and lamb with respect to control.…”