Application of conventional, vacuum, and retort packaging on the physicochemical and sensory evaluation of ready-to-eat (RTE) ayam kalasan at ambient temperature during two weeks

Abstract

This study was aimed to compare physicochemical, sensory, and shelf life of ready-to-eat (RTE) ayam kalasan, one of indigenous fried chicken from Indonesia using three different packaging. The treatment of packaging materials were P0 (conventional packaging), P1 (vacuum packaging), and P2 (retort packaging). Shelf life test was conducted at 0 and 2 weeks with triplication for each samples. The parameters tested were physicochemical and sensory evaluation. Physicochemical tests were pH, water holding capacity (WHC), tenderness, and proximate analysis (water, collagen, protein, and fat). Sensory parameters which were analyzed namely color, taste, texture, flavor, and tenderness. Data were analyzed using factorial analysis 3 x 2 combined with Duncan test. The results showed that the packaging material with three different methods produced different physicochemical and sensory qualities. The pH value were ranged from 5.96-6.18, WHC at 35.00%-49.30%, and tenderness at 1.94 kg/cm2-3.08 kg/cm2. Results showed that chemical parameters among different packaging ranged from 1.84%-2.15% for collagen, 6.94%-7.62% for fat, 59.40%-67.31% for water, and 24.13%-28.02% for protein. The sensory parameters including color, taste, texture, flavor, and tenderness ranged from 3.20-4.36; 3.73-3.90; 3.73-3.90; 3.10-3.82; and 3.00-4.00 respectively. This preliminary data could be used for further research related longer shelf life of RTE ayam kalasan.

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