The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts
Abstract
Keywords
Full Text:
PDFReferences
AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Arlington, Virginia, USA.
Ardabili, A. G., R. Farhoosh, & M. H. H. Khodaparast. 2010. Frying stability of canola oil in presence of pumpkin seed and olive oils. Eur. J. Lipid Sci. Technol. 112: 871-877. https://doi.org/10.1002/ejlt.200900257
Bayram, M. & H. Bozkurt. 2007. The use of bulgur as a meat replacement: bulgur-sucuk (a vegetarian dry-fermented sausage). J. Sci. Food Agric. 87:411-419. https://doi.org/10.1002/jsfa.2712
Boshtam, M., J. Moshtaghian, & G. Naderi. 2011. Antioxidant effects of Citrus aurantifolia (Christm) juice and peel extract on LDL oxidation. J. Res. Med. Sci 16:951-955.
Bozkurt, H. & K. B. Belibagl. 2009. Use of Rosemary and Hibiscus sabdarifa L in production of Kavurma, a cooked meat product. J. Sci. Food Agric. 89: 1168. https://doi.org/10.1002/jsfa.3570
Dainty, R. H., R. A. Edwards, & C. M. Hibbard. 1985. Time course of volatile compounds formation during refrigerated storage of naturally contaminated beef in air. J. Appl. Bacteriol. 59:303-309. https://doi.org/10.1111/j.1365-2672.1985.tb03324.x
Demeyer, D., K. Honikel, & S. De Smet. 2008. The World Cancer Research Fund report 2007: a challenge for the meat processing industry. Meat Sci. 80:953–9. https://doi.org/10.1016/j.meatsci.2008.06.003
El-Alim, S. S. L., A. Lugasi, J. Hovari, & E. Dworschak. 1999. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. J. Sci. Food Agric. 79:277-285. https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
Ergonul, P.G. & C. Nergiz. 2010. Determination of organic acids in olive fruit by HPLC. Czech. J. Food. Sci. 28:202-205
Fernandez-Lopez, J., N. Zhi., L. Aleson-Carbonell., J. A. Perez-Alvarez, & V. Kuri. 2005. Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 69: 371-380. https://doi.org/10.1016/j.meatsci.2004.08.004
Ghafar, M. F. A., K. N. Prasad., K. K. Weng, & A. Ismail. 2010. Flavonoid, hesperidine, total phenolic contents and antioxidant activities from citrus species. Afr. J. Biotechnol. 9: 326-330.
Harrigan, W. F. & M. E. McCance. 1976. Laboratory Methods in Food and Dairy Microbiology. Academic Press, London, U.K. p. 452.
Hussain, G., A. Rahman, T. Hussain, S. Uddin, & T. Ali. 2015. Citric and lactic acid effects on the growth Inhibition of E. coli and S. typhymurium on beef during storage. Sarhad Journal of Agriculture 31: 183-190. https://doi.org/10.17582/journal.sja/2015/31.3.183.190
Indonesian Health Department. 1999. Rule of Health Ministry of Indonesia. No. 1168/MENKES/PER/1999. Food additive.
Iqbal, A., O. E. Hany, A. Neelam, A. Alamgir, & S. Nawaz. 2016. In Vitro effects of papaya (Carica papaya), lemon juice (Lime), vinegar and yogurt as a meat tenderizer. J. Chem. Biol. Phys. Sci. 6(2): 568-573.
Karabacak. S. & H. Bozkurt. 2008. Effects of Urtica dioca and Hibiscus sabdarifa on the quality and safety of sucuk (Turkish dry-fermented sausage). Meat Sci. 78:288-296. https://doi.org/10.1016/j.meatsci.2007.06.013
Kilic, A. & A. Oztan. 2013. Effect of ascorbic acid utilization on cold smoked fish quality (oncorhynchus mykiss) during process and storage. Food Science and Technology Research 19:823-831. https://doi.org/10.3136/fstr.19.823
Kim, J. H., G. E. Hong, K. W. Lim, W. Park, & C.H. Lee. 2015. Influence of citric acid on the pink color and characteristics of sous vide processed chicken breasts during chill storage. Korean J. Food Sci. Anim. Resour. 2015. 35: 585–596. https://doi.org/10.5851/kosfa.2015.35.5.585
Klinhom, P., J. Klinhom, J. Senapa, & S. Methawiwat. 2015. Improving the quality of citric acid and calcium chloride marinated culled cow meat. Int. Food Res. J. 22:1410-1416.
Kowalski, J. & B. Wittrig. 2017. Simple, Reliable HPLC Analyses of Organic Acids Using Water–Compatible Allure or Ultra C18 Columns. Restek Corporation, U.S. 110 Benner Circle, Bellefonte.
Kumari, S., N. Sarmah, & A. K. Handique. 2013. Antioxidant activities of the unripen and ripen Citrus aurantifolia of assam. IJERSET 2:4811 - 4816
Mahadevan, N., Shivali, & P. Kamboj. 2009. Roselle Linn. An overview. Natural Product Radiance 8: 77-83.
Malelak, G. E. M., G. M. Sipahelut, I. G. N. Jelantik, M. R. Denoratu, & H. J. D. Lalel. 2015. Characteristics of se’i (rotenesse smoked meat) treated with coconut shell liquid smoked and lime extract. Med. Pet. 38: 89-94. https://doi.org/10.5398/medpet.2015.38.2.89
Marino, R., M. Albenzio, A. della Malva, A. Santillo, P.Loizzo, & A. Selvi. 2013. Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Sci. 95:281-287. https://doi.org/10.1016/j.meatsci.2013.04.009
Mohd-Esa, N., F. S. Hern, A. Ismail, & C. L Yee. 2010. Antioxidant activity in different parts of roselle (Roselle L.) extracts and potential exploitation of the seeds. Food Chem. 122: 1055–1060. https://doi.org/10.1016/j.foodchem.2010.03.074
Mussa, S.B. & I.E. Sharaa. 2014. Analysis of vitamin C (ascorbic acid) contents packed fruit juice by UV-Visible Spectrophotometery and redox titration methods. IOSR Journal of Applied Physics. 6: 46-52. https://doi.org/10.9790/4861-06524652
National Agency for Drug and Food Control. 2013. Regulation of the Head of Indonesian National Agency for Drug and Food Control No. 36/2013 on the Maximum Limit of Preservative as Food Additive. Jakarta, Indonesia.
National Standardization Agency of Indonesia. 2009. Maximum permitted contaminated microbes in food. Indonesian National Standard (SNI)7388:2009.
Onibi, G.E. & I. B. Osho. 2007. Oxidative stability and bacteriological assessment of meat from broiler chickens fed diets containing Hibiscus sabdariffa calyces. African Journal of Biotechnology. 6: 2721-2726. https://doi.org/10.5897/AJB2007.000-2435
Patrascu, L., I. Dobre, & P. Alexe. 2013. Effect of thumbing time, injection rate and K-carrageenan addition on processing, textural and color characteristics of Biceps femoris muscle. Food Technol. 37: 69-84.
Sanchez del Pulgar, J., A. Gazques, & J. Ruiz-Carrascal. 2012. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature and cooking time. Meat Sci. 90:828-835. https://doi.org/10.1016/j.meatsci.2011.11.024
Santos-Fandila, A., F. J. Camino-Sánchez, & A. Zafra-Gómez A 2014: Degradation markers in nutritional products: A review. Austin J. Anal. Pharm. Chem. 1: 1-7.
Sebranek, J. G., V. J. H. Sewalt, K. L. Robbins, & T. A. Houser. 2005. Comparison of a natural Rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69:289-296. https://doi.org/10.1016/j.meatsci.2004.07.010
Sen, A.R., B. M. Naveena, M. Muthukumar, & S. Vaithiyanathan. 2014. Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. J. Food Sci. Technol. 51: 970–975. https://doi.org/10.1007/s13197-011-0557-z
Shah, M. A., S. J. D. Bosco, & S. A. Mir. 2014: Plant extracts as natural antioxidants in meat and meat products. Meat Sci. 98: 21-33. https://doi.org/10.1016/j.meatsci.2014.03.020
Viuda-Martos, M., J. Fernández-López, E. Sayas-Barbera, E. Sendra, C. Navarro, & J. A. Perez- Alvarez. 2009. Citrus co-products as technological strategy to reduce residual nitrate content in meat products. J. Food Sci. 74:93-100. https://doi.org/10.1111/j.1750-3841.2009.01334.x
DOI: http://dx.doi.org/10.5398/medpet.2017.40.3.194
Copyright (c) 2017 Media Peternakan
Editorial Office
Media Peternakan, Journal of Animal Science and Technology
Jln Agatis, Kampus IPB Darmaga, Bogor 16680, Indonesia
Phone/Fax.: +62-251-8421692
e-mail: mediapeternakan@yahoo.co.id; mediapeternakan@ipb.ac.id
Media Peternakan is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.