The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period

Abstract

The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentration of liquid smoke solution consisted of 4 levels, namely 2; 4; 6, and 8% (v/v). The second factor was the storage time which includes 2 levels ie 12 and 24 hours. The replication used was 4 times. The observed variables were physical quality of meat (water holding capacity, cooking loss, and tenderness), chemical quality (moisture content, protein content, and fat content), and microbiological quality (total microbes, pH, acid total, and total phenol). The data were processed by analysis of variance, followed by Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between liquid smoke concentration and storage time to water holding capacity, cooking loss, tenderness, fat content, total phenol, total microbial, total acid, and pH in Pegagan duck meat but did not show a significant interaction with other variables. It could be concluded that the optimum liquid smoke concentration was 4% and the optimal storage time was 12 hours.

Anti-Oxidative Impact of Liquid Smoke and Thyme Essential Oil on the Quality Characteristics of Chicken and Turkey Meatballs Products during Frozen Storage

“…The decrease in antioxidant activity may be attributed to the retard oxidative process. This result agrees with [66], who reported that during storage antioxidant activity decreased. Total phenolic compounds (TPC) and antioxidant activity were gradually decreased in all treatments and the lowest levels were observed at 6 months of storage those reported by [67].…”

“…The reason for decrease in antioxidant activity during storage may be attributed to possible oxidation of antioxidant components under favorable conditions during storage such as temperature and duration of storage [65]. The phenol compounds are volatile, the amount of phenol in meat decreases with time as a result of evaporation those reported by [66].…”

Impact of Liquid Smoke and Thyme Oil on Quality of Chicken and Turkey Meatballs Chilled

“…The highest loss of water holding capacity was observed after 12 days of storage periods, with a significant effect (p<0.05) for chicken and turkey meatballs. The abovementioned findings are consistent with those obtained by Yosi et al (2018) who found that during the storage process, anaerobic glycolysis occurs, causing the meat's capacity to bind water to decrease, resulting in more water escaping the meat. Hegazy (2004) reported that the decreased of water holding capacity during storage might be attributed to protein denaturation and losses in protein solubility.…”