Journal
FOOD SCIENCE OF ANIMAL RESOURCES
Volume 42, Issue 4, Pages 557-565Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2021.e70
Keywords
pre-cooking; meat; ready-to-eat; empal gentong; quality characteristic
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Funding
- Ministry of Finance's Education Fund Management Agency
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The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat empal gentong. The results showed that pre-cooking treatments reduced the fat content of empal gentong's meat without affecting its color and water holding capacity. A longer pre-cooking time increased the pH and color values. Therefore, pre-cooking treatment can be used to reduce the fat content and improve the physical quality of empal gentong.
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??C for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121??C 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??C for 10 min is recommended to achieve optimum quality of RTE empal gentong???s meat.
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