The Characteristics of Volatile Compounds of Smoke-Treated-Meat Using Kenari (Canarium indicum L.) Shell Liquid Smoke

YUSNAINI, Yusnaini (2014) The Characteristics of Volatile Compounds of Smoke-Treated-Meat Using Kenari (Canarium indicum L.) Shell Liquid Smoke. In: The 16th Asian-Australasian Associations of Animal Production Socities Proceedings Full Papers Sustainable Livestock Production in the Perspective of Food Security, Policy, Genetic Resources, and Climate Change, 10-14 November 2014, Yogyakarta.

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Abstract

The study was aimed to the qualitative and quantitative properties of volatile compounds of smoke-treated-meat using Kenari (Canarium indicum L.) shell liquid smoke. Five levels of dilution were applied to Longissimus dorsi of beef. The meat was cut into small pieces of about 5 cm x 5 cm x 2 cm and dipping for 15 minutes. The meat was drained and each treatment was conducted in 5 (five) replications at different time. The variables measured were yield of qualitative and quantitative properties of the volatile compounds of cooked smoke-meat using GC and GC-MS. The data of qualitative and quantitative properties of volatile compounds of raw smoke-meat and cooked smoke-meat were analyzed descriptively. The results showed that the number of volatile compounds that could be detected on raw smoke-meat was 17 compounds (1 acetic acid, 10 carbonyl and 6 phenolic). It proved that liquid smoke of kenari shell could serve as developer of meat flavor. The major components of the raw smoke-meat were furfural and guaiacol. Key Words: Volatile Compounds, Smoke-Treated-Meat, Kenari Shell, Liquid Smok

Item Type:	Conference or Workshop Item (Paper)
Subjects:	S Agriculture > SF Animal culture
Divisions:	Fakultas > Pertanian Peternakan Fakultas > Pertanian Peternakan Fakultas > Pertanian Peternakan
Depositing User:	Ms Sri Bulan Juli Nainggolan
Date Deposited:	31 Mar 2023 02:36
Last Modified:	31 Mar 2023 02:36
URI:	http://digilib.unkhair.ac.id/id/eprint/3059

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