The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking

• 영문명: The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking
• 발행기관: 한국축산식품학회
• 저자명: Endy Triyannanto Andi Febrisiantosa Annisa Kusumaningrum Aldicky Faizal Amri Safna Fauziah
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제4호, 557~565쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.07.31

영문 초록

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℃ for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121℃ 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℃ for 10 min is recommended to achieve optimum quality of RTE empal gentong’s meat.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

pre-cooking meat ready-to-eat empal gentong quality characteristic