Rubak Yuliana Tandi, Lalel Herianus J D, Sanam Maxs Urias Ebenhaizar
Department of Agrotechnology, Faculty of Agriculture, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia.
Department of Animal Diseases Sciences and Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia.
Vet World. 2023 May;16(5):1165-1175. doi: 10.14202/vetworld.2023.1165-1175. Epub 2023 May 31.
is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container ( for months. After 6 months of storage, this study examined the physicochemical, microbiological, and sensory properties of .
products were prepared using the traditional recipe from the Bajawa community. Fresh pork (pork belly and backfat), corn flour, and salt were purchased from local/traditional markets at proportions of 65%, 30%, and 5%, respectively. The physicochemical, amino acid, fatty acid profile, microbiological, and sensory properties of were evaluated after being stored for 6 months in a bamboo container ().
The results indicated that these were mainly characterized by high-fat levels, followed by protein. The pH value, salt content, moisture content, and water activity were 4.72%, 1.72%, 6.11%, and 0.62%, respectively. Minerals (K, P, Se, and Zn) and vitamin B6, as well as amino acids, such as leucine, phenylalanine, lysine (essential amino acids), glycine, proline, glutamic acid, and alanine (non-essential amino acids), are present in . The fatty acid profile was dominated by monounsaturated fatty acids (MUFA) (21.69%), saturated fatty acids (SFA) (17.78%), and polyunsaturated fatty acids (PUFA) (5.36%). Monounsaturated fatty acids, oleic acid (C18:1n9) was the most abundant fatty acid in , followed by palmitic acid SFA (C16:0); MUFA stearic acid (C18:0); and PUFA linoleic (C18:2n-6). The microbiological characteristics of showed no detectable microorganisms (<10 CFU/g) for , total and total , and average values of 4.4 × 10 CFU/g for total microbes, which were still below the maximum limit of microbial contamination according to the regulations of the Food and Drug Supervisory Agency of the Republic of Indonesia. The sensory assessment indicated that panelists highly preferred (rated as very like) for all sensory attributes.
The physicochemical, microbiological, and sensory characteristics of after 6 months of storage indicated that it still provides essential nutrients for the body and is quite safe for consumption. The stability of shelf life can be attributed to the appropriate combination of pork, salt, corn flour, bamboo packaging (), and storage temperature. The high-fat content in can be reduced by increasing the proportion of lean meat. Ensuring strict sanitation during the manufacturing process, using high-quality pork, salt, corn flour, and proper packaging with bamboo can further improve the safety of for consumption.
[产品名称]是东努沙登加拉省巴贾瓦地区的一种传统肉类腌制产品。它是通过将猪肉与盐和玉米粉混合制成，然后储存在竹制容器中数月。储存6个月后，本研究检测了[产品名称]的理化性质、微生物特性和感官特性。
按照巴贾瓦社区的传统配方制备产品。新鲜猪肉（五花肉和背膘）、玉米粉和盐分别从当地/传统市场购买，比例分别为65%、30%和5%。将[产品名称]在竹制容器中储存6个月后，对其理化性质、氨基酸、脂肪酸谱、微生物特性和感官特性进行评估。
结果表明，这些[产品名称]的主要特点是脂肪含量高，其次是蛋白质。pH值、盐含量、水分含量和水分活度分别为4.72%、1.72%、6.11%和0.62%。[产品名称]中含有矿物质（钾、磷、硒和锌）和维生素B6，以及氨基酸，如亮氨酸、苯丙氨酸、赖氨酸（必需氨基酸）、甘氨酸、脯氨酸、谷氨酸和丙氨酸（非必需氨基酸）。脂肪酸谱以单不饱和脂肪酸（MUFA）（21.69%）、饱和脂肪酸（SFA）（17.78%）和多不饱和脂肪酸（PUFA）（5.36%）为主。单不饱和脂肪酸中，油酸（C18:1n9）是[产品名称]中含量最丰富的脂肪酸，其次是饱和脂肪酸棕榈酸（C16:0）；单不饱和脂肪酸硬脂酸（C18:0）；以及多不饱和脂肪酸亚油酸（C18:2n-6）。[产品名称]的微生物特性显示，[具体微生物指标]未检测到微生物（<10 CFU/g），[其他微生物指标]的总数和总数，以及总微生物的平均值为4.4×10 CFU/g，仍低于印度尼西亚共和国食品药品监督管理局规定的微生物污染最大限量。感官评估表明，评审员对所有感官属性都高度偏好（评为非常喜欢）。
储存6个月后的[产品名称]的理化性质、微生物特性和感官特性表明，它仍然为身体提供必需的营养，食用相当安全。[产品名称]保质期的稳定性可归因于猪肉与盐、玉米粉、竹制包装（[包装具体情况]）和储存温度的适当组合。可以通过增加瘦肉比例来降低[产品名称]中的高脂肪含量。在制造过程中确保严格的卫生条件，使用优质的猪肉、盐、玉米粉和适当的竹制包装可以进一步提高[产品名称]食用的安全性。
