Morphology, chemical composition and quality of reticulated python meat (Malayopython reticulatus)

Muhammad Farid, Diyana (2020) Morphology, chemical composition and quality of reticulated python meat (Malayopython reticulatus). [Project Paper] (Submitted)

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Abstract

Traditionally in Southeast Asia, reticulated pythons have been captured and sold for their skin, meat, fat and other parts of the body in order to satisfy the demand for protein and traditional medicines. It is said to be a rich source of proteins. However, there is minimal research done on snake meat and a limited amount of references available to support claims. Therefore, the objective of this study was to evaluate the quality of reticulated python meat through morphological, chemical and physical/instrumental analysis. Wild-caught reticulated python meat samples were taken from six snakes acquired from a farm in Segamat, Johor. For chemical composition, proximate analysis was done to measure moisture, ash, fat and protein content. For physical and instrumental analysis, pH value after 24 hours, drip loss, cooking loss, colour using CIE scale (i.e. L*, lightness; a*, redness; b*, yellowness; C*, chroma) and tenderness using a food texture analyser were performed. For morphology, histology slides were prepared using hematoxylin and eosin, van Gieson and periodic acid-Schiff (PAS) stain to analyse glycogen, collagen fibres and overall muscle structure. Proximate analysis shows 76.49% moisture, 1.15% ash, 0.09% crude fat and 24.81% protein. The pH reading shows 6.22 which is within expected limits for white meat. Colour of the meat on average is pale, reddish and yellowish. The force needed to penetrate the meat sample required 11.18N which is considered tender. Results for histology shows abundance of collagen fibres, absence of glycogen and muscle fibres arranged in an irregular pattern which suggests the meat to be quite tough. Thus, reticulated python meat is acceptable for human consumption even though it is not the best of quality according to quantitative values. Further studies should be done on other types of exotic meat as well as further evaluation of meat based on intrinsic and extrinsic factors that can influence meat quality.

Item Type:	Project Paper
Faculty:	Faculty of Veterinary Medicine
Depositing User:	Ms Nurhaznita Mahmood
Date Deposited:	09 Nov 2023 03:43
Last Modified:	09 Nov 2023 03:43
URI:	http://psaspb.upm.edu.my/id/eprint/1529

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