The Effect of Soaking in Pineapple Vinegar on Hedonic Quality of Spent Laying Hen Thigh Fillets

Abstract This study aims to determine the marinade absorption, raw yield, and hedonic quality (color, odor, taste, and tenderness) of spent laying hen thigh fillets. The thigh fillets were soaking in a mixture of water and pineapple vinegar 0% (T0), 30% (T1), and 60% (T2). A total of 25 trained panelists conducted a hedonic quality assessment of the fillets. The results showed that the marinade absorption, raw yield, meat color, odor, taste, and tenderness of spent hen thigh fillets soaked in pineapple vinegar were significantly (P< 0.05) higher than the control. The pineapple vinegar at 30% and 60% produced marinade absorption capacity, color, and tenderness that were not significantly different (P > 0.05). The color of the thigh fillets became dark gray and tender. Marinating with 60% pineapple vinegar produced the highest raw yield, with the most sour taste and odor. The conclusion is that pineapple vinegar can increase the yield and tenderness of spent laying hen thigh fillets, but it has a negative impact on the odor and taste of the meat, which becomes more sour and the color of the meat becomes darker gray, so the level of administration should be reduced below 30%. Further studies are needed on marinating thigh meat using pineapple vinegar combined with other ingredients at lower concentrations, to optimize the quality of retired laying hen meat and consumer preference.