The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat

1st International Conference of Animal Science and Technology 2018

Yusnaini^1 ; Suryanto, Edi^2

Departement of Animal Husbandry, Faculty of Agriculture, Universitas Khairun, Ternate, Indonesia^1

Departement of Animal Production Technology, Faculty of Animal Husbandry, Universitas Gadjah, Mada Yogyakarta, Indonesia^2

关键词: Heating method;    Heating process;    Kruskal;    Liquid smoke;    Non-parametric;    Sensory properties;    Sensory qualities;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/247/1/012023/pdf
DOI  :  10.1088/1755-1315/247/1/012023

来源: IOP

【 摘 要 】

Study of the potential of kenari (Canarium indicum L.) shell as a raw material in liquid smoke production to increase the sensory quality of the cooked smoke-meat has been done. To achieve this study, a heating method using electric and gas ovens on the properties of the cooked smoke-meat have been carried out. The characterization of sensory properties (color, aroma flavor, tenderness, and acceptability) cooked smoke-meat were analyzed using the non-parametric Kruskal-Wallis. The results showed that the parameter sensory properties of color, tenderness, aroma, flavor, and acceptability of cooked smoked-meat are heated using an electric oven is no different from using a heated gas oven.