Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage
Alzara Tanviana, Djalal Rosyidi, Agus Susilo
Asian Food Science Journal · pp. 11–22 · Published 10 Jul 2023
10.9734/afsj/2023/v22i9654Abstract
This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid smoke produced no significant effect (P>0.05) on carbohydrates, protein content, ash content, fat content, moisture content, cooking loss, pH, and tenderness but had a very significant effect (P< 0.01) on the value of water holding capacity and organoleptic value. From this study, it could be inferred that maceration of coconut shell liquid smoke could help in reducing the value of cooking loss, moisture content, fat content, carbohydrates, and pH as well as increase the value of ash content, protein content, and water holding capacity.
References (5)
- 1 Introduction to Spectroscopy [DOI]
- 2 Studies on the quality of duck meat sausages during refrigeration [DOI]
- 3 Bali Beef Quality after the Application of Liquid Smoke in Feed Block during Fattening [DOI]
- 4 Correlation and Categories of Meat Tenderness Based on Equipment and Panelist Test
- 5 European Journal of Sustainable Development [DOI]
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