Effect of Marination with Ginger (Zingiber officinale) and Turmeric (Curcuma longa) Extracts on the Organoleptic Parameters of Spent Layer Chicken Carcasses
Abstract
This study was conducted to determine the effect of marination on the organoleptic parameters of spent hen carcasses (Breast and Thigh) using ginger (Zingiber officinale) and turmeric (Curcuma longa) extracts. The experiment employed a completely randomized design (CRD) with a 2x4 factorial arrangement to evaluate the effects of ginger and turmeric extracts on the organoleptic parameters of spent layers’ carcass (breast and thigh). The experiment consisted of four treatment groups: control (T1), Ginger marinade (T2), Turmeric marinade (T3), and Ginger and Turmeric marinade (T4), derived from two factors: marinade type and chicken part. The results showed that T4 (ginger and turmeric combination) significantly improved key sensory qualities such as taste, texture, juiciness, and overall acceptability compared to the other treatments. T4 achieved the highest scores across parameters, with taste (4.13), texture (4.15), and juiciness (4.03), while the control (T1) had the lowest scores (taste: 3.25, texture: 3.45, juiciness: 3.38). T2 and T3 showed moderate improvements, with turmeric (T3) slightly outperforming ginger (T2) in texture and appearance. Although there were some improvements in appearance, color, and aroma, these changes were not statistically significant, with T4 scoring the highest in aroma (4.10) and color (4.05). The results indicated that marination with ginger and turmeric extracts significantly enhanced the quality of spent hens’ poultry meat, with the combination of both extracts being the most effective. These findings suggest that ginger-turmeric marination can be utilized for improving the sensory qualities of poultry products, providing a natural alternative to enhance
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References
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