PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF KENARI (Canariun indicum L.) SHELL LIQUID SMOKE-IMMERSED-BEEF ON DIFFERENT LEVEL OF DILUTION

*Y. Yusnaini  -  Faculty of Animal Science, Gadjah Mada University, Indonesia
S. Soeparno  -  Faculty of Animal Science, Gadjah Mada University, Indonesia
E. Suryanto  -  Faculty of Animal Science, Gadjah Mada University, Indonesia
R. Armunanto  -  Faculty of Mathematics and Natural Science, Gadjah Mada University, Indonesia
Published: 15 Mar 2012.
Open Access
Citation Format:
Abstract
This research was aimed to study the effect of the dilution level of kenari shell liquid smoke to thephysical, chemical and sensory properties of beef. Longissimus dorsi of beef immersed on Kenari shellliquid smoke on the level of dilution 1x, 2x, 3x, 4x, and 5x during 15 minutes with five replicatesfollowing Randomized Complete Design. The results showed that the higher level of dilution of liquidsmoke kenari shell caused the physical, chemical and sensory properties which get closer to the qualityof the control samples. The level of dilution affected almost all the properties, except the water andprotein content. It was concluded that the lower levels of dilution caused the more affected into thephysical, chemical and sensory properties of beef, except the water and protein content.
Keywords: beef properties. liquid smoke. kenari shell. dilution

Article Metrics:

Last update: 2021-03-02 02:46:08

  1. Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

    Fronthea Swastawati, Ambaryanto, Bambang Cahyono, Ima Wijayanti, Diana Chilmawati. IOP Conference Series: Earth and Environmental Science, 116 , 2018. doi: 10.1088/1755-1315/116/1/012027
  2. The Macrophage Responses during Diabetic Oral Ulcer Healing by Liquid Coconut Shell Smoke: An Immunohistochemical Analysis

    Meircurius Dwi Condro Surboyo, Fatma Yasmin Mahdani, Diah Savitri Ernawati, Andari Sarasati, Fianza Rezkita. European Journal of Dentistry, 14 (3), 2020. doi: 10.1055/s-0040-1712776
  3. A Review of Pyrolisis of Eceng Gondok (Water hyacinth) for Liquid Smoke

    Rita Dwi Ratnani, Widiyanto, Hadiyanto, Maryono, Budi Warsito. E3S Web of Conferences, 73 , 2018. doi: 10.1051/e3sconf/20187305010
  4. The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat

    Yusnaini, Edi Suryanto. IOP Conference Series: Earth and Environmental Science, 127 , 2019. doi: 10.1088/1755-1315/247/1/012023
  5. Effect of different smoking methods on the quality of pork sausages

    Veterinary World, 2018. doi: 10.14202/vetworld.2018.1712-1719

Last update: 2021-03-02 02:46:09

  1. Potential of Distilled Liquid Smoke Derived from Coconut (Cocos nucifera L) Shell for Traumatic Ulcer Healing in Diabetic Rats

    Surboyo M.D.C.. European Journal of Dentistry, 13 (2), 2019. doi: 10.1055/s-0039-1693527
  2. Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

    Fronthea Swastawati, Ambaryanto, Bambang Cahyono, Ima Wijayanti, Diana Chilmawati. IOP Conference Series: Earth and Environmental Science, 116 , 2018. doi: 10.1088/1755-1315/116/1/012027
  3. The component analysis of liquid smoke from rice hulls and its toxicity test on baby hamster kidney cells

    Arundina I.. Journal of Pharmacy and Pharmacognosy Research, 9 (1), 2021.
  4. The Macrophage Responses during Diabetic Oral Ulcer Healing by Liquid Coconut Shell Smoke: An Immunohistochemical Analysis

    Meircurius Dwi Condro Surboyo, Fatma Yasmin Mahdani, Diah Savitri Ernawati, Andari Sarasati, Fianza Rezkita. European Journal of Dentistry, 14 (3), 2020. doi: 10.1055/s-0040-1712776
  5. Oral ulcer healing after treatment with distilled liquid smoke of coconut shell on diabetic rats

    Surboyo M.D.C.. Journal of Krishna Institute of Medical Sciences University, 8 (2), 2019.
  6. Physicochemical characteristics and fatty acid profile of smoked skipjack tuna (Katsuwonus pelamis) using coconut fiber, nutmeg shell and their combination as smoke sources

    Salindeho N.. International Journal of ChemTech Research, 6 (7), 2014.
  7. A Review of Pyrolisis of Eceng Gondok (Water hyacinth) for Liquid Smoke

    Rita Dwi Ratnani, Widiyanto, Hadiyanto, Maryono, Budi Warsito. E3S Web of Conferences, 73 , 2018. doi: 10.1051/e3sconf/20187305010
  8. The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat

    Yusnaini, Edi Suryanto. IOP Conference Series: Earth and Environmental Science, 127 , 2019. doi: 10.1088/1755-1315/247/1/012023
  9. Effect of adding smoke liquid or powder to pickling whey on some properties of domiatti cheese made from goat's milk

    Ammar E.. Carpathian Journal of Food Science and Technology, 7 (2), 2015.
  10. Effect of different smoking methods on the quality of pork sausages

    Veterinary World, 2018. doi: 10.14202/vetworld.2018.1712-1719