Effectiveness of Soybean Pulp Oil as a Natural Preservative for Wagyu Beef: Impact on Moisture Retention and Nutritional Composition
Abstract
This study evaluates the potential of soybean pulp oil as a natural preservative for Wagyu beef, specifically examining its effects on moisture retention, protein, and fat content. A Completely Randomized Design (CRD) was employed with four treatment groups (1%, 3%, 5%, and 7% soybean pulp oil) and five replications per treatment. The beef samples were stored for 12 hours at room temperature (30°C), and their chemical composition was analyzed for moisture, protein, and fat content. The results demonstrated a significant improvement in moisture retention in the 1% and 3% soybean pulp oil treatments, with average moisture levels ranging from 80% to 86%. However, no significant changes in protein and fat content were observed across treatments. These findings suggest that soybean pulp oil, which is rich in polyunsaturated fatty acids, can effectively preserve moisture in high-quality meats like Wagyu beef without affecting its protein or fat composition. The study highlights the potential of soybean pulp oil as a sustainable, natural alternative to synthetic preservatives in premium meat products. By utilizing a byproduct of soybean oil extraction, this approach also contributes to the circular economy and sustainable food production. The study’s findings have significant implications for the meat processing industry, especially in response to increasing consumer demand for natural food preservation methods. Further research is needed to explore the long-term effects of soybean pulp oil on other sensory attributes of Wagyu beef, such as flavor and microbial stability.
Downloads
References
Aït-Kaddour, A., Hassoun, A., Tarchi, I., Loudiyi, M., Boukria, O., Cahyana, Y., Ozogul, F., & Khwaldia, K. (2024). Transforming plant-based waste and by-products into valuable products using various "Food Industry 4.0" enabling technologies: A literature review. Science of The Total Environment, 955, 176872. https://doi.org/10.1016/j.scitotenv.2024.176872
Campolina, G. A., Cardoso, M. das G., Caetano, A. R. S., Nelson, D. L., & Ramos, E. M. (2023). Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review. Food Technology and Biotechnology, 61(2), 212-225. https://doi.org/10.17113/ftb.61.02.23.7883
Carneiro, K. O., Campos, G. Z., Scafuro Lima, J. M., Rocha, R. da S., Vaz-Velho, M., & Todorov, S. D. (2024). The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures. Foods, 13(19), 3170. https://doi.org/10.3390/foods13193170
Cho, Y., Bae, J., & Choi, M.-J. (2023). Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils. Foods, 12(2), 312. https://doi.org/10.3390/foods12020312
Cornejo-Ramírez, Y. I., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CyTA - Journal of Food, 16(1), 1003-1017. https://doi.org/10.1080/19476337.2018.1518343
Dangal, A., Tahergorabi, R., Acharya, D. R., Timsina, P., Rai, K., Dahal, S., Acharya, P., & Giuffrè, A. M. (2024). Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption. European Food Research and Technology, 250(6), 1537-1550. https://doi.org/10.1007/s00217-024-04482-3
Flory, J., Xiao, R., Li, Y., Dogan, H., Talavera, M. J., & Alavi, S. (2023). Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues. Foods, 12(17), 3232. https://doi.org/10.3390/foods12173232
Gheorghe-Irimia, R.-A., Tăpăloagă, D., Tăpăloagă, P.-R., Ghimpețeanu, O.-M., Tudor, L., & Militaru, M. (2024). Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods-A Five-Year Review. Foods, 13(16), 2479. https://doi.org/10.3390/foods13162479
Gómez, I., Janardhanan, R., Ibañez, F. C., & Beriain, M. J. (2020). The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods, 9(10), 1416. https://doi.org/10.3390/foods9101416
Jonušaite, K., Venskutonis, P. R., Martínez-Hernández, G. B., Taboada-Rodríguez, A., Nieto, G., López-Gómez, A., & Marín-Iniesta, F. (2021). Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers. Foods, 10(4), 776. https://doi.org/10.3390/foods10040776
Juárez, M., Lam, S., Bohrer, B. M., Dugan, M. E. R., Vahmani, P., Aalhus, J., Juárez, A., López-Campos, O., Prieto, N., & Segura, J. (2021). Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods, 10(4), 872. https://doi.org/10.3390/foods10040872
Latoch, A., Czarniecka-Skubina, E., & Moczkowska-Wyrwisz, M. (2023). Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods, 12(19), 3638. https://doi.org/10.3390/foods12193638
Latoch, A., Stasiak, D. M., & Siczek, P. (2024). Edible Offal as a Valuable Source of Nutrients in the Diet-A Review. Nutrients, 16(11), 1609. https://doi.org/10.3390/nu16111609
Liu, J., Ellies-Oury, M.-P., Stoyanchev, T., & Hocquette, J.-F. (2022). Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods, 11(12), 1732. https://doi.org/10.3390/foods11121732
Louis, F., Furuhashi, M., Yoshinuma, H., Takeuchi, S., & Matsusaki, M. (2023). Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition. Materials Today Bio, 21, 100720. https://doi.org/10.1016/j.mtbio.2023.100720
Mavlanov, U., Czaja, T. P., Nuriddinov, S., Dalimova, D., Dragsted, L. O., Engelsen, S. B., & Khakimov, B. (2025). The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils. Food Chemistry, 469, 142571. https://doi.org/10.1016/j.foodchem.2024.142571
Miró-Colmenárez, P. J., Illán-Marcos, E., Díaz-Cruces, E., Rocasolano, M. M., Martínez-Hernandez, J. M., Zamora-Ledezma, E., & Zamora-Ledezma, C. (2024). Current Insights into Industrial Trans Fatty Acids Legal Frameworks and Health Challenges in the European Union and Spain. Foods, 13(23), 3845. https://doi.org/10.3390/foods13233845
Mititelu, M., Lupuliasa, D., Neacșu, S. M., Olteanu, G., Busnatu, Ștefan S., Mihai, A., Popovici, V., Măru, N., Boroghină, S. C., Mihai, S., Ioniță-Mîndrican, C.-B., & Scafa-Udriște, A. (2024). Polyunsaturated Fatty Acids and Human Health: A Key to Modern Nutritional Balance in Association with Polyphenolic Compounds from Food Sources. Foods, 14(1), 46. https://doi.org/10.3390/foods14010046
Moghadas, H. C., Chauhan, R., & Smith, J. S. (2024). Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods, 13(7), 997. https://doi.org/10.3390/foods13070997
Olvera-Aguirre, G., Piñeiro-Vázquez, Á. T., Sanginés-García, J. R., Sánchez Zárate, A., Ochoa-Flores, A. A., Segura-Campos, M. R., Vargas-Bello-Pérez, E., & Chay-Canul, A. J. (2023). Using plant-based compounds as preservatives for meat products: A review. Heliyon, 9(6), e17071. https://doi.org/10.1016/j.heliyon.2023.e17071
Petcu, C. D., Mihai, O. D., Tăpăloagă, D., Gheorghe-Irimia, R.-A., Pogurschi, E. N., Militaru, M., Borda, C., & Ghimpețeanu, O.-M. (2023). Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review. Foods, 12(6), 1334. https://doi.org/10.3390/foods12061334
Ponnampalam, E., Priyashantha, H., Vidanarachchi, J., Kiani, A., & Holman, B. (2024). Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview. Animals, 14(6), 840. https://doi.org/10.3390/ani14060840
Pöri, P., Aisala, H., Liu, J., Lille, M., & Sozer, N. (2023). Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion. LWT, 173, 114345. https://doi.org/10.1016/j.lwt.2022.114345
Rebezov, M., Farhan Jahangir Chughtai, M., Mehmood, T., Khaliq, A., Tanweer, S., Semenova, A., Khayrullin, M., Dydykin, A., Burlankov, S., Thiruvengadam, M., Shariati, M. A., & Lorenzo, J. M. (2021). Novel Techniques for Microbiological Safety in Meat and Fish Industries. Applied Sciences, 12(1), 319. https://doi.org/10.3390/app12010319
Siddiqui, S. A., Erol, Z., Rugji, J., Taşçı, F., Kahraman, H. A., Toppi, V., Musa, L., Di Giacinto, G., Bahmid, N. A., Mehdizadeh, M., & Castro-Muñoz, R. (2023). An overview of fermentation in the food industry - looking back from a new perspective. Bioresources and Bioprocessing, 10(1), 85. https://doi.org/10.1186/s40643-023-00702-y
Siddiqui, S. A., Ucak, İ., Jain, S., Elsheikh, W., Ali Redha, A., Kurt, A., & Toker, O. S. (2024). Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review. Drying Technology, 42(4), 592-611. https://doi.org/10.1080/07373937.2024.2303580
Sithole, A. N., Hlatini, V. A., & Chimonyo, M. (2023). Potential of combining natural-derived antioxidants for improving broiler meat shelf-life - A review. Animal Bioscience, 36(9), 1305-1313. https://doi.org/10.5713/ab.22.0188
Vázquez-Mosquera, J. M., Fernandez-Novo, A., de Mercado, E., Vázquez-Gómez, M., Gardon, J. C., Pesántez-Pacheco, J. L., Revilla-Ruiz, Á., Patrón-Collantes, R., Pérez-Solana, M. L., Villagrá, A., Martínez, D., Sebastián, F., Pérez-Garnelo, S. S., & Astiz, S. (2023). Beef Nutritional Characteristics, Fat Profile and Blood Metabolic Markers from Purebred Wagyu, Crossbred Wagyu and Crossbred European Steers Raised on a Fattening Farm in Spain. Animals, 13(5), 864. https://doi.org/10.3390/ani13050864
Vignesh, A., Amal, T. C., Sarvalingam, A., & Vasanth, K. (2024). A review on the influence of nutraceuticals and functional foods on health. Food Chemistry Advances, 5, 100749. https://doi.org/10.1016/j.focha.2024.100749
Copyright (c) 2024 Sugih Sunjaya, Dame Panggabean
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with ISEJ: Indonesian Science Education Journal agree to the following terms:
- Authors retain copyright and grant the ISEJ: Indonesian Science Education Journal right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the published version of the work (e.g., post it to an institutional repository or edit it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
