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Triyannanto E, Febrisiantosa A, Kusumaningrum A, Amri AF, Fauziah S, Sulistyono EP, Dewandaru BM, Nurhikmat A, Susanto A. The Quality Characteristics of Ready-to-Eat Empal Gentong affected by
meat pre-cooking. Food Sci Anim Resour 2021; 42:557-565. [PMID: 35855270 PMCID: PMC9289804 DOI: 10.5851/kosfa.2021.e70] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/26/2021] [Accepted: 12/03/2021] [Indexed: 11/06/2022] Open
Abstract
The purpose of this research was to examine the effectiveness of pre-cooking
treatments on the quality characteristics of ready-to-eat (RTE) empal gentong.
Raw beef meat was pre-cooked in water bath at 90°C for 0 min (C), 10 min
(T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121°C
and pressure at 70,000 Pa. Results showed that pre-cooking treatments in all
treated samples could reduce fat contents in empal gentong’s meat by
0.02% (T1), 0.28% (T2), and 1.13% (T3) respectively.
Highest precooking time tends to increase the pH and CIE a* values. However, CIE
b* values, water holding capacity, and sensory analysis were not affected by
pre-cooking duration which must have been affected by sterilization process
after pre-cooking. In conclusion, pre-cooking treatment before sterilization in
producing empal gentong is a probable technique to reduce its fat content and
improve its physical quality. A specific treatment at 90°C for 10 min is
recommended to achieve optimum quality of RTE empal gentong’s meat.
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Affiliation(s)
- Endy Triyannanto
- Department of Animal Products Technology,
Animal Science Faculty, Universitas Gadjah Mada, Yogyakarta
55281, Indonesia
| | - Andi Febrisiantosa
- Research Centre for Food Technology and
Processing, National Research and Innovation Agency,
Gunungkidul, Yogyakarta 55861, Indonesia
- Corresponding author: Andi
Febrisiantosa, Research Centre for Food Technology and Processing, National
Research and Innovation Agency, Gunungkidul, Yogyakarta 55861, Indonesia, Tel:
+62-274-392570, Fax: +62-274-391168, E-mail:
| | - Annisa Kusumaningrum
- Research Centre for Food Technology and
Processing, National Research and Innovation Agency,
Gunungkidul, Yogyakarta 55861, Indonesia
| | - Aldicky Faizal Amri
- Research Centre for Food Technology and
Processing, National Research and Innovation Agency,
Gunungkidul, Yogyakarta 55861, Indonesia
| | - Safna Fauziah
- Department of Animal Products Technology,
Animal Science Faculty, Universitas Gadjah Mada, Yogyakarta
55281, Indonesia
| | - Eki Prilla Sulistyono
- Department of Animal Products Technology,
Animal Science Faculty, Universitas Gadjah Mada, Yogyakarta
55281, Indonesia
| | - Bayu Murti Dewandaru
- Department of Animal Products Technology,
Animal Science Faculty, Universitas Gadjah Mada, Yogyakarta
55281, Indonesia
| | - Asep Nurhikmat
- Research Centre for Food Technology and
Processing, National Research and Innovation Agency,
Gunungkidul, Yogyakarta 55861, Indonesia
| | - Agus Susanto
- Research Centre for Food Technology and
Processing, National Research and Innovation Agency,
Gunungkidul, Yogyakarta 55861, Indonesia
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