Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Indiarto, Rossi; Nurhadi, Bambang; Tensiska,; Subroto, E.; Istiqamah, Y.K.

doi:10.26656/fr.2017.4(2).341

Cited by 17 publications

(11 citation statements)

References 26 publications

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“…Modification through hydrogenation has the potential to produce trans-fatty acids, which cause the risk of coronary artery disease. Biotechnological modification can be an effective method to improve characteristics and produce healthy products [20], [37], [38]. Therefore the method of interesterification, especially enzymatically, can be used as an alternative to getting the appropriate physical characteristics (plastic fats) without producing isomer of trans-fatty acids.…”

Section: Trans-free Productmentioning

confidence: 99%

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Subroto¹

2020

IJETER

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Soybean oil has a characteristic that is mainly determined by the content of polyunsaturated fatty acids in the form of high linoleic (±54,87%), so it is liquid at low temperatures and has a good effect on health. These make soybean oil much preferred to be applied to various food products. This review aims to provide information on soybean oil which includes physical and chemical characteristics, extraction and purification, as well as various current applications of soybean oil in different fat/oil-based food products. Soybean oil can be used for the production of oleogels/organogels, trans-free margarine and creamer, recombined butter, and mono-diacylglycerols. Soybean oil can rectify the physicochemical and nutritional properties of the products.

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Section: Trans-free Productmentioning

confidence: 99%

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Subroto¹

2020

IJETER

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“…The compounds in liquid smoke give the effect of aroma, colour, flavour, antimicrobial, and antioxidant. Research on coconut shells also provides an antimicrobial and antioxidant role so that liquid smoke can be utilized as a preservative (Indiarto et al, 2020). Therefore, liquid smoke from water hyacinth can potentially be a preservative, so using water hyacinth weed can provide more benefits.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Liquid Smoke from Dried Water Hyacinth Using GCMS (Gas Chromatography-Mass Spectrophotometry) to Utilize Weeds as Food Preservative

Ratnani

Hadiyanto

Widiyanto

et al. 2022

JPII

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Water hyacinth is a weed in Rawa Pening because of its rapid growth. A handling effort is a very crucial thing and must be done immediately. This study aims to characterize organic compounds in liquid smoke from dried water hyacinth. Characterization of organic compounds from dried water hyacinth was carried out on water hyacinth liquid smoke which was pyrolyzed at 200°C and 600°C. Pyrolysis times were run at 2 hours and 6 hours. Liquid smoke from dried water hyacinth was distilled before testing its chemical composition using GCMS brand Shimadzu type QP 2010S. The results of liquid smoke characterization are used to decide that liquid smoke can be utilized as a food preservative. The test results report that the liquid smoke produced had an acid percentage ranging from 29.63% to 37.23%, phenol from 1.04 to 6.11%, and the remaining carbonyl compounds from 55.99% to 68.90%. The highest component value was obtained at 600°C pyrolysis and 6 hours. The conclusion is that liquid smoke from dried water hyacinth can be used as a food preservative because it contains acid, phenol, and carbonyl and is free of Benzo (a) pyrene, which can cause cancer. So that the requirement for liquid smoke as a preservative can be achieved, whereas acid is a food preservative. This study generates the acquisition of natural food preservatives to utilize weeds. The research helps us utilize weeds to resist the Rawa Pening environment and manufacture food preservatives.

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“…The water content of "hiwan tahu" increases at higher temperature storage. During the storage of meatballs, microbes carry out metabolism by breaking down glucose into water and CO2 as well as releasing energy [20]. The higher number of microbes, the more water is produced from metabolism which can contribute to the water content of the product.…”

Section: Water Content Changes During Storagementioning

confidence: 99%

Shelf-Life Determination of “Hiwan Tahu” Using Accelerated Shelf-Life Testing (ASLT) with Arrhenius Model

Pramono,

Mulyani,

Abduh

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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This study aims to determine the shelf life of “hiwan tahu” based on changes in Total Plate Count (TPC), pH, water content, and . This research was carried out by storing the samples at three different temperatures, including 5℃, 27℃, and 40℃. The initial characteristic and quality degradation of “Hiwan Tahu” during storage were determined by TPC, pH, water content, and tests. Observations were carried out every 3 hours until the 12th hour for storage at 40℃, every 24 hours until the 96th hour at 27℃, and every 48 hours until the 192nd hour for storage at 5℃. Shelf life was determined using the ASLT method with the Arrhenius model. Data were analyzed by Microsoft Excel 2016 by presenting data in a scatter diagram, selecting the reaction order based on the higher R², determining the Arrhenius equation using a chart with a trendline, and calculating shelf life using Excel formulas and functions. The results showed that quality decrease of “hiwan tahu” during storage, including an increase in TPC, pH, water content, and value. The shelf life of “hiwan tahu” was determined based on the critical parameter of TPC with the smallest Energy Activation (Ea). The shelf life of “hiwan tahu,” according to the TPC parameter, is 68.54 days if stored at −18℃, 16.27 days if stored at 5℃, and 5.05 days if stored at 27℃. The rate of change in “hiwan tahu” quality increases with high temperature and storage time.

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Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Cited by 17 publications

References 26 publications

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Characterization of Liquid Smoke from Dried Water Hyacinth Using GCMS (Gas Chromatography-Mass Spectrophotometry) to Utilize Weeds as Food Preservative

Shelf-Life Determination of “Hiwan Tahu” Using Accelerated Shelf-Life Testing (ASLT) with Arrhenius Model

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