The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts
Abstract: Meat deterioration
can occur because of lipid oxidation and bacteria that could affect meat
quality. It has been recognized that fruits of lime (Citrus aurantifolia) and
roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a
capability to prevent oxidation and bacterial growth. The objective of this
research was to investigate the effect
of lime and roselle calyces extracts on se’i (Rotenese smoked beef) quality.
Completely randomized design (CRD) with 2x4 factorial pattern was used in this
study. The first factor (E) was source of extracts i.e., lime extract (E1) and
roselle extract (E2). The second factor (L) was level of the extract consisted
of 4 levels i.e., control (without extract/ L0); L1= 1%; L2= 2%; and L3= 3%
(v/v). Each treatment consisted of 3 replications. Sensory properties measured
were aroma, taste, and tenderness. Other variables measured were color, total
plate count (TPC), thiobarbituric acid reactive substances (TBARS), and
residual nitrite. The taste and tenderness
of se’i were affected (P<0.05) by combination of the extract and the level
of the extract. Results showed that
there were significant interactions (P<0.05) between the kind of extracts
and the level of extract on L (lightness), a (redness), and b (yellowness)
values, TPC, TBARS, and residual nitrite values. The level of 3% of lime extract as well as 3% of roselle calyces
extract improved score of taste and tenderness, reduced a values, decreased
TPC, TBARS, and residual nitrite values. Marinating in 3% of roselle calyces
extract decreased the b value but marinating in 3% of lime increased the b
value of se’i. It is concluded that marinating 3% of roselle or 3% of lime
gives the best effect on taste, tenderness, TPC, and TBARS values of se’i.
Keywords: roselle; lime; se’i;
residual nitrite; sensory properties
Author: G. E. M. Malelak, H.
J. D. Lalel, P. R. Kale, I. G. N. Jelantik
Journal Code: jppeternakangg170065