Effect of Concentration of Soursop (Annona muricata) Leaf and Soaking Time on Protein and Fat Contents and Sensory Quality of Raw Chicken Meat

Dried smoked skipjack or better known as Katsuo-bushi is a popular type of smoked fish in Japan. It has a distinctive flavor and widely used in traditional Japanese cuisine. The weakness of commercial Katsuo-bushi nowadays is the high content of Polycyclic Aromatic Hydrocarbon (PAH) (may exceed 10 ppb). Recent study examined the low PAH Katsuo-bushi product made with liquid smoke. However, the sensory acceptance of this product has not been determined yet. The purpose of this study was to determine the effect of liquid smoke concentration (1%, 2% and 3%) and soaking time (10, 20 and 30 min) on the sensory quality of Katsuo-bushi. Duo-trio method was used for sensory evaluation. Additional chemical analysis such as moisture content and pH were performed. Significant differences were found among liquid smoke Katsuo-bushi product compare to traditional Katsuo-bushi (P<0.1). Also, it is suggested that the longer the soaking time, the higher the moisture content and pH value. Keyword: Katsuo-bushi, liquid smoke, Duo trio method. Ikan kayu atau lebih dikenal dengan Katsuo-bushi adalah sejenis ikan asap yang telah lama dikenal dan memiliki flavor yang khas yang biasanya digunakan pada masakan tradisional di Jepang. Kelemahan ikan kayu yang ada di dunia dewasa ini adalah tingginya kandungan Polycyclic Aromatic Hydrocarbon (PAH) yang melebihi 10 ppb. Penelitian terkini (Berhimpon, dkk 2016) meneliti ikan kayu asap cair yang rendah PAH, tetapi belum diteliti tingkat kesukaan secara organoleptik. Penelitian ini adalah untuk mendapatkan ikan kayu asap cair yang rendah PAH tetapi disukai oleh konsumen. Tujuan penelitian ini ialah untuk mengetahui pengaruh konsentrasi asap cair dan lama perendaman terhadap mutu organoleptik ikan kayu asap cair yang dibuat dengan berbagai konsentrasi dan lama perendaman, dan dibandingkan dengan ikan kayu konvensional. Parameter pengamatan ialah analisa organoleptik dengan metode duo trio (Berhimpon, dkk. 2005), analisa kadar air dan pH (AOAC, 2005). Hasil penelitian ini menunjukkan bahwa ikan kayu yang direndam dalam asap cair dengan konsentrasi 2% dan 3% masing-masing selama 30 dan 10 menit berbeda sangat nyata (P<0,1) dengan ikan kayu konvensional. Sedangkan perlakuan yang lain sama dengan ikan kayu konvensional. Untuk analisa kadar air dan pH menunjukkan bahwa lama perendaman memberikan pengaruh yang nyata terhadap nilai kadar air dan pH dari ikan kayu asap cair, dimana semakin lama waktu perendaman dalam larutan asap cair maka semakin tinggi kadar air dan pH dari ikan kayu tersebut. Kata Kunci: Ikan kayu (Katsuo-bushi), asap cair, metode duo trio.

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Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

Canadian Journal of Animal Science ◽

10.4141/a00-092 ◽

2001 ◽

Vol 81 (3) ◽

pp. 295-305 ◽

Cited By ~ 96

Author(s):

R. González-Esquerra ◽

S. Leeson

Keyword(s):

Fatty Acids ◽

Sensory Quality ◽

Chicken Meat ◽

Poultry Meat ◽

Omega 3 Fatty Acids ◽

Human Metabolism ◽

Menhaden Oil ◽

Omega 3 ◽

Time Of Feeding

Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as flaxseed, fish oil, fish meal, marine algae and canola to birds. However, problems in various production parameters and sensory quality of eggs and meat may arise. The former possibly caused by antinutritional and physiological effects and the latter influenced by the interaction of volatile substances. Possible increases in formulation costs also deserve attention. Strategies to ameliorate these undesirable effects include limiting the inclusion levels of n-3 FA sources, time of feeding, mixing different n-3 FA sources in commercial rations, and including high levels of vitamin E along with high-quality ingredients. A mild heat treatment may eliminate some of the drawbacks of feeding flaxseed to birds. Key words: Omega-3, flaxseed, flax, menhaden oil, eggs, chicken meat

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Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2017.12.023 ◽

2018 ◽

Vol 267 ◽

pp. 42-53 ◽

Cited By ~ 14

Author(s):

Anastasia E. Lytou ◽

George-John E. Nychas ◽

Efstathios Z. Panagou

Keyword(s):

Sensory Quality ◽

Chicken Meat

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SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER

Journal of Food Quality ◽

10.1111/j.1745-4557.1984.tb00763.x ◽

1984 ◽

Vol 6 (4) ◽

pp. 253-258 ◽

Cited By ~ 3

Author(s):

D. BASKER ◽

S. ANGEL ◽

I. BARTOV

Keyword(s):

Sensory Quality ◽

Chicken Meat

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Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2021.109498 ◽

2022 ◽

Vol 362 ◽

pp. 109498

Author(s):

Even Heir ◽

Lars Erik Solberg ◽

Merete Rusås Jensen ◽

Josefine Skaret ◽

Magnhild Seim Grøvlen ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Chicken Meat ◽

Modified Atmosphere ◽

Organic Acid Salts ◽

Acid Salts

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Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

MATEC Web of Conferences ◽

10.1051/matecconf/201815601028 ◽

2018 ◽

Vol 156 ◽

pp. 01028

Author(s):

Andri Kumoro ◽

Jefri Hidayat

Keyword(s):

Functional Properties ◽

Sensory Quality ◽

Sodium Metabisulfite ◽

Gelatinization Temperature ◽

Soaking Time ◽

Seed Flour ◽

Durian Seed ◽

Carbohydrate Contents ◽

Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

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