PROCEEDING The I't International Seminar on Animal Industry 2009 'osustainable Animal Production for Food Security and Safety"

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PROCEEDING

The

I't

International

Seminar

on

Animal Industry

2009

'osustainable

Animal

Production

for

Food Security and Safety"

Published: Faculty of Animal Science, Bogor

Agriculturat

University (IPB)

Jl. Agatis Kampus IPB Darmaga 16680 T el. + 625 | 86228 I

l,

86228 I

l,

862281.2

Fax. +62518622842

http: I I fapet.ipb. ac. id

P.rp*tukuun Nasional RI: Katalog Dalam Terbitan (KDT) Faculty of Animal Science

PROCEEDING.

The 1't lnternational Seminar on Animal lndustry 2009.

"sustainable Animal Production for Food Security and Safety"

Published: Faculty of Animal Science, Bogor Agricultural University' Bogor' 2010

Ed.1. 2010. 210 x297 mm. 411 P.

ISBN: 978-96530-0-7

Language English

Layout and Printed bY:

KANZ SARANA RAHARJO (KSR)

Bogor

-

Jawa Barat

e-Mail: ksrcenter@ gmail.com

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Feed Nutrition

physico-chemical properties

of meat and

meat product.

Due

to

the negative effect of sucrose 8olo

and sorbitol, this study investigated the effects

of

sucrose

level

under 8o/o

as

a

single agent

of

cryioprotectant

on the

physico-chemical

properties of surimi-like from beef meat.

MATERIALS

AND METHODS

Surimi Preparation

The round meat of beef was obtained from traditional market in Bengkulu. The muscle tissue

was

separated

from

fat and

connective tissue

manually and then was cut into 3 cm size of meat

for

mincing

by

using meat mincer. Then, the

minced meat was washed three times

by

using chilling water (5-10"C) which the final washing used

chilling 05%

NaCl solution. The ratio

of

water

to

minced meat

in

washing was 3:1. The

final

step

of

surimi preparation was dewatering by pressing washed minced meat in the screen

of

linen

mesh manually.

Finally, raw

surimi was

stirred

with

sucrose 3%

(Pl),

4% (P2) and 5oh (P3) and added sodium tripolyphosphate 0.2o/o for

each treatment. Each treatment was replicated

three times.

pH and Water Holding Capacity (WHC)

Surimi pH was measured by using pH-meter

(TOA

HM-11p).

At

first,

the elechode

of

pH-meter

was

calibrated

to

pH

4

and

7.

After

calibrating,

the

electrode

of

pH-meter

was

inserted into sample and the pH indicator rose on

the monitor

of

pH-meter. WHC was determined

by

using Hamm method (Soepamo, 2005). The

steps of WHC determination are below:

a)

A

0.3

g

sample was placed

on filter

paper

Whatman

4l

and pressed at 3,000 psi

for

3 minutes by using Carver Press.

b)

Two distinct areas are produced: a meat area and a water area and measured by using plain

mater. The area between water and meat area is wet area (mm2). The weight of water (mg) is counted by using formula:

wet area _* 0.0948

c)

Converting

weight

of

free

water

into

percentage

of

sample: ratio of weight of free

water to weight

of

sample (known as %o free

water).

d)

To

determine WHC, the percentage

of

free water in the moisture of sample is counted b1 using formula:

t00

,n"ir1"*

X

(o/o free water)

e)

Finally, WHC (%) is counted by the formula:

(100

-

percent free water in the moisture).

Gel Strength

Gel

strength was determined according to method described

by

Tan et al., (1988). Surimi

was mixed with3o/o smooth salt and 30% chillin-e

water by using food processor until sticky surim-r

formed. Then, sticky surimi was cased and was heated

with

double step heating: 40"C

in

20 minutes and 90"C

in

20 minutes. This surimi's gel strength was measured by using anvil instron

1140 and expressed as gf/cm2.

Chemical Composition

The procedures used to determine proximate composition was similar to that of Apriyantono e/

al.

(1989). Moisture

was

determined through oven drying method

at

110"C

for 24 h;

crude

protein

was determined

by

using

Kjeldhal method; crude

fat

was evaluated

by

using the soxhlet method; and ash content was measured

by

ashing

the

sample

in

a muffle

furnace at

600'C. Using a modified method used by Park er

al.

(1996), Salt-Soluble Protein was measured after

it

was homogenized

by

using

20 ml

salt solution for a minute in an ice bath. Homogenate

was centrifuged

for

10 minutes at 3020x

g

and

the filtrate was separated. Filtrate was centrifuged

for

l0

minutes at 3020x

g

and supernatant was decanted.

A

ml

of

supematant

was

used to

determined Salt-Soluble

Protein

by

using

Kjehdahl method.

Statistical AnalYsis

One-way ANOVA was used to compare the

treatments effects. Duncan's Multiple Range Test

was set

to

determined significant differences

among mean values. The

level

of

significance

was P<0.05.

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Feed Nutrition

The interesting here was that crude protein and salt-soluble protein of surimi' The crude

protein was decline distinctly

between

Pl

Qe.teyi

and

P3

(1339%),

while P2

(14'63 was

no

different,

but the

salt-soluble protein

response was no different. This fact indicated

thx

the increment

of

sucrose added could not

protect protein content of the surimi although

it

was no change the salt soluble content

of

the

surimi.

The

decline

of

the

crude

protein corresponded

to the

decrement

of

the WHC' One

of

the

factor affecting

WHC

is

protein content which the protein molecules

bind

the water molecule (Aberle et-a\.,2001)' This study resulted that 3o/o

This

study resulted that 30

sucrose added had

the

highest value

of

the

variables.

CONCLUSIONS

The increase ofsucrose level added to beef surimi decreased pH, WHC and crude protein,

but

it

could

not

change the responses

of

gel

strength, ash content, and crude

fat

and salt-soluble protein. The suitable sucrose level for

the best characteristic

of

beef surimi was 3o/o

sucrose as a single agent of cryoprotectant'

REF'FERENCES

Aberle, E. D., J. C. Forrest,

D. E'

Gerrard, E' W. Mills, H. B' Hendrick,

M'

D' Judge, R'

A.

Merkel.

2001.

Principles

of

Meat

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A.,

D. Fardiaz,

N' L'

Puspitasari,

Sedamawati, S. Budiyanto. 1989' Petunjuk

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Medina,

J. R.

and

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L.

Ganote. 2002' The

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Nowsad, A. A., W. F. Huang, S. Kanoh, and E'

Niwa.

2000. Washing and cryoprotectant effects

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spent hen surimi. Poultry Sci. 7 9:9 13-920'

Park, S.,

M. S.

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