Effects of Marination Conditions on Some Quality Attributes of Chevon Cooked Using Different Methods

Abstract

Marination is a process known to enhance the quality of meat. The effects of marination conditions on some quality attributes of chevon  cooked differently (frying, roasting and grilling) were investigated in this study. The marinade used was extracted using aqueous  extraction from Monodora myristica seeds. A numerical optimization technique was used to optimize the marination conditions (6%  marinade concentration and 24 h marination time). They were optimized concerning the responses. The chevon was marinated at the  optimum marination condition and cooked differently (fried, roasted, and grilled). Their physicochemical (proximate composition,  hardness) and sensory properties (appearance, tenderness, aroma and flavour) were compared with that of their unmarinated cooked  pairs (control). Significant (p<0.05) differences were observed in the characteristics of the optimized marinated samples and the control.  The physicochemical properties, mean values obtained for marinade uptake, pH, water holding capacity, hardness, L*, a* and b* ranged  from 4.78-11.16%, 6.22-6.74, 20.96-41.96% and 124.3-362.8 N, 39.13-45.01, 2.03-6.08 and 8.13-12.61, respectively.