Study of utilization liquid smoke and carrageenan as a natural antibacterial in manufacturing beef meatballs

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Widayat, W.^1 ; Arifiani, S.N.^1 ; Yaqin, N.^2 ; Al Baarri, A.N.^2

Department of Chemical Engineering, Diponegoro University, Semarang, Indonesia^1

Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang Jl. Prof. Soedarto SH, Tembalang, Semarang

50275, Indonesia^2

关键词: antibacterial;    Carrageenans;    Liquid smoke;    Microorganism growth;    Storage time;    Sulfate esters;    Total bacteria;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012060/pdf
DOI  :  10.1088/1755-1315/102/1/012060

来源: IOP

【 摘 要 】

This research have observed liquid smoke and carragenan ability to obstruct microbe activity. Phenol and sulfate ester in liquid smoke and carrageenan, give preservation effect by obstruct microorganisms growth on beef meatballs. Liquid smoke and carrageenan was added on a particular variation into meatballs dough. Liquid smoke variation was 0.5%-1%, and carrageenan variation was 0.5%-1.5%. Meatballs then stored up to 36 hours at room temperature and performed TPC test in every 12 hours. The results indicates that in 0-12 hours carragenan has significant effect to obstruct microorganism growth with the percentage reduction in total bacteria was 13.54% and 93.73%. In 24-36 hours liquid smoke effected to the significant effect obstruction of microorganism growth with the percentage reduction in total bacteria was 98.99% and 99.93%. The addition of liquid smoke and carrageenan did not give a significant effect on the lightness of beef meatballs produced, but provided significant effect on the storage time and the lightness of beef meatballs.