Effect of Muscle Types of Bali Beef Pre and Post Rigor on the Quality of Meatballs During Storage

Abustam, Effendi; Yusuf, Muhammad; Ali, Hikmah M.; Yuliati, Farida Nur

doi:10.3923/pjn.2015.170.173

Cited by 6 publications

(4 citation statements)

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“…This makes the beef meatballs have a high value of springiness. The addition of liquid smoke can increase meatballs elasticity compared to those without liquid smoke treatment (Abustam et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Indiarto¹,

Nurhadi²,

Tensiska³

et al. 2019

Food Res.

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Meatballs beef is a processed-meat product which has distinctive texture characteristic and is classified as perishable food products. Microbiological and physico-chemical properties are essential factors in determining the quality of meat products, and one of the things affecting the quality is the interaction between smoke and food components. The objective of this study was to evaluate the effect of liquid smoke on the microbiological and physico -chemical properties of beef meatballs during storage. The research method used explanatory research with five treatments and three replications and analyzed with a regression model. Beef meatballs without the addition of liquid smoke were used as controls, while the addition of liquid smoke 1.0 %, 1.5%, 2.5%, 2.5%, and 3.0% were used as treatments. The parameters analyzed consisted of pH, total microbial number, color, and texture profile of beef meatballs. The storage time significantly has a negative effect on the pH value but has a positive effect on the total microbial number and texture parameters (hardness, springiness, cohesiveness, and gumminess). Increased liquid smoke concentrations in beef meatballs can significantly reduce microbe damage, maintain texture during storage, and increase the total color difference. Liquid smoke can be used as a natural preservative alternative, which is safe for beef meatballs. However, it must be considered about consumers' preference for the smoky aroma and flavor obtained.

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Section: Discussionmentioning

confidence: 99%

Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Indiarto¹,

Nurhadi²,

Tensiska³

et al. 2019

Food Res.

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“…Asap cair hasil pirolisis ini tergantung pada bahan dasar dan suhu pirolisis. Kandungan kimia asap cair dari tempurung kelapa yang berperan dalam pengawetan adalah senyawa asam, fenol dan karbonil yang masing-masing komposisinya sebesar l0,2 %, 4,l3 % dan 11,3 % [5].…”

Section: Pendahuluanunclassified

“…Sumber ketiga komponen asap cair diperoleh dari degradasi selulose, dan hemiselulose, sedangkan fenol diperoleh dari degradasi lignin yang ada pada komponen kayu maupun tempurung kelapa. Selain ketiga komponen tersebut didalam asap cair juga terkandung senyawa alcohol, lactone dan hidrokarbon [5]. Penggunaan Asap cair sebagai pengawet makanan merupakan metode lama.…”

Section: Pendahuluanunclassified

“…Hasil pengolahan skala 5 kg batok kelapa dihasilkan 2 liter asap cair kualitas 1. Hasil analisis GCMS, asap cair sebelum destilasi ulang memiliki sedikitnya 21 komponen sedangkan hasil redistilasi memiliki 5 komponen dengan komposisi asam karboksilat 10,44% sesuai dengan penelitian Abustam dkk [5], senyawa karbonil 8,87%, senyawa fenol 63,92%, lacton 2,77% dan alcohol 13,9 [5].…”

Section: Hasil Dan Pembahasanunclassified

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Anti-Microbial Activity of Liquid Smoke as Preservatives Meetball

Handayani

2020

ecj

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The meatballs are a food that is often sold by street food and are well known in Indonesia. Meat prices disagree and borax preservative is a problem for consumers. These causes the sellers prefer to use rat meat or chicken expiration with borax preservative to maintain the price. Selection of this material makes the meatballs to be unsafe for consumption. Meatballs have a short shelf life so need preservatives to extend the shelf life. But the preservative used is borax or formaldehyde that is harmful to health. Liquid smoke is a natural preservative that is widely used as a preservative in processed meats such as sausages, meatballs and fish, the efficiency of liquid smoke ensures to get healthy food that can be retained for a minimum of 3-6 days. The results showed that the meatballs immersed in liquid smoke can enhance the flavor, but only slightly affect the color, textures, and preferences until the sixth day, the higher of the concentration of liquid smoke causes the length of the shelf life of meatballs.

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The Effect of Antioxidant Activity of Liquid Smoke in Feed Supplement Block on Meat Functional of Muscle Longissimus dorsi

Abustam

Said

Yusuf

2018

IOP Conf. Ser.: Earth Environ. Sci.

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Effect of Muscle Types of Bali Beef Pre and Post Rigor on the Quality of Meatballs During Storage

Cited by 6 publications

References 0 publications

Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Anti-Microbial Activity of Liquid Smoke as Preservatives Meetball

The Effect of Antioxidant Activity of Liquid Smoke in Feed Supplement Block on Meat Functional of Muscle Longissimus dorsi

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