提高烟熏肉（印尼语：Se'i sapi）品质：室温储存期间添加肉桂和酸橙叶精油的影响。
Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.
作者信息
Kinasih Restu Ratih, Fauziah Safna, Kafa Usamah Abdi, Devi Dita Aviana, Sitaresmi Pradita Iustitia, Suryanto Edi, Febrisiantosa Andi, Kusumaningrum Annisa, Amri Aldicky Faisal, Sulistyono Eki Prilla, Dewandaru Bayu Murti, Nurhikmat Asep, Triyannanto Endy
机构信息
Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia.
Graduate School of Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia.
出版信息
J Adv Vet Anim Res. 2025 Mar 23;12(1):33-43. doi: 10.5455/javar.2025.l869. eCollection 2025 Mar.
OBJECTIVE
This study examines the effects of lime leaf and cinnamon essential oils (EOs) at different concentrations and storage durations on the quality of Se'i under ambient conditions.
MATERIALS AND METHODS
We used a two-factor completely randomized design with three replications. The first factor involved EO concentrations of 0.1%, 0.3%, and 0.5%, while the second factor was storage duration at 0, 7, 14, and 21 days. Key parameters evaluated included pH, tenderness, thiobarbituric acid values, meat color, and sensory analysis.
RESULTS
The results indicated that adding EOs effectively preserved the smoked meat, with improved quality parameters compared to the control group.
CONCLUSION
Adding 0.5% lime leaf or cinnamon essential oil to Se'i made it taste and look much better, showing that it could be used as a natural way to keep smoked meats fresh.
目的
本研究考察了不同浓度和储存时间的酸橙叶和肉桂精油对室温条件下赛伊肉品质的影响。
材料与方法
我们采用了两因素完全随机设计，重复三次。第一个因素是精油浓度，分别为0.1%、0.3%和0.5%，第二个因素是储存时间，分别为0、7、14和21天。评估的关键参数包括pH值、嫩度、硫代巴比妥酸值、肉色和感官分析。
结果
结果表明，添加精油能有效保存烟熏肉，与对照组相比，品质参数有所改善。
结论
在赛伊肉中添加0.5%的酸橙叶或肉桂精油能使其口感和外观更佳，表明其可作为保持烟熏肉新鲜的天然方法。
Zotero 插件