eprintid: 889
rev_number: 7
eprint_status: archive
userid: 2
dir: disk0/00/00/08/89
datestamp: 2024-03-16 01:07:45
lastmod: 2024-03-16 01:07:45
status_changed: 2024-03-16 01:07:45
type: article
metadata_visibility: show
creators_name: Salsabila, N.
creators_name: Rosyidi, D.
creators_name: Susilo, A.
title: PHYSICO-CHEMICAL AND SENSORY QUALITY OF PEKIN DUCK JERKY SONICATED WITH COCONUT SHELL LIQUID SMOKE AND STORED FOR DIFFERENT PERIODS
ispublished: pub
subjects: SF
divisions: j11
full_text_status: public
keywords: Jerky; Liquid smoke; Pekin duck; Shelf life; Sonication
note: Department of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Malang, 65145, Indonesia
abstract: This study aimed to determine the effect of adding sonicated coconut shell liquid smoke to pekin duck jerky with different storage times at room temperature and vacuum packed. Ground duck jerky is made from Pekin duck meat (Anas platyrhynchos domesticus) soaked in coconut shell liquid smoke (CSLS) which has been sonicated for 20 minutes and seasoned with spices such as garlic, galangal, coriander, tamarind, salt, and coconut sugar. A laboratory experiment was done using a completely randomized design (CRD) consisting of 5 treatments (control: 0 day storage period, T1: 7 days, T2: 14 days, T3: 21 days, and T4: 28 days) and 4 replications. The results showed that the addition of sonicated CSLS with differences in the shelf life of pekin ground duck jerky had a significant effect (P<0.01) on pH, texture, color L, a*, b*, Aw, water content, fat, carbohydrates by difference, thiobarbituric acid (TBA), and iodine number. Had a significant effect (P<0.05) on ash content, and had no significant effect on Water Holding Capacity (WHC), protein content, and organoleptic quality. It was concluded that storing ground duck jerky for 14 days at room temperature and vacuum packed did not show any damage to pH, water activity, water content, fat, protein, TBA and iodine number, and did not occur rancidity. © (2023), (Scienceline Publication). All Rights Reserved.
date: 2023-09-30
publication: Online Journal of Animal and Feed Research
volume: 13
number: 5
publisher: Scienceline Publication, Ltd
pagerange: 373-383
id_number: 10.51227/ojafr.2023.53
refereed: TRUE
issn: 2228-7701
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85176600538&doi=10.51227%2fojafr.2023.53&partnerID=40&md5=ffe7b2415355b9f6afc9bfaa3cabcfcb
j_index: scopus
citation:    (2023)     PHYSICO-CHEMICAL AND SENSORY QUALITY OF PEKIN DUCK JERKY SONICATED WITH COCONUT SHELL LIQUID SMOKE AND STORED FOR DIFFERENT PERIODS.   Online Journal of Animal and Feed Research.  pp. 373-383.  ISSN 2228-7701   
document_url: http://eprints.science-line.com/id/eprint/889/1/OJAFR%2013%285%29%20373-383%2C%202023.pdf