The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts
| Autor: | G. E. M. Malelak, H. J. D. Lalel, P. R. Kale, I. G. N. Jelantik |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Media Peternakan, Vol 40, Iss 3, Pp 194-201 (2017) |
| Druh dokumentu: | article |
| ISSN: | 0126-0472 2087-4634 |
| DOI: | 10.5398/medpet.2017.40.3.194 |
| Popis: | Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capability to prevent oxidation and bacterial growth. The objective of this research was to investigate the effect of lime and roselle calyces extracts on se’i (Rotenese smoked beef) quality. Completely randomized design (CRD) with 2x4 factorial pattern was used in this study. The first factor (E) was source of extracts i.e., lime extract (E1) and roselle extract (E2). The second factor (L) was level of the extract consisted of 4 levels i.e., control (without extract/ L0); L1= 1%; L2= 2%; and L3= 3% (v/v). Each treatment consisted of 3 replications. Sensory properties measured were aroma, taste, and tenderness. Other variables measured were color, total plate count (TPC), thiobarbituric acid reactive substances (TBARS), and residual nitrite. The taste and tenderness of se’i were affected (P |
| Databáze: | Directory of Open Access Journals |
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