title: Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparation.
abstract: This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried dendeng was likely to contain high total phenolics and antioxidant activity. Wet cured dendeng combined with spices containing 2.0% coriander and 10.0% garlic and preparation by soaking before frying was effective to produce dendeng that had no detected nitrite residue and low MDA. In conclusion, the spice formulas used in this study could reduce nitrite residue and MDA level of dendeng, and the treatment prior to frying, by soaking the dendeng briefly in water, lowered MDA of non-spiced dendeng, but no effect of soaking was observed in spiced samples due to the very low MDA found in the samples.
authors.affiliation: Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia.
authors.forename: T
authors.initials: T
authors.lastname: Suryati
authors.affiliation: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia.
authors.forename: M
authors.initials: M
authors.lastname: Astawan
authors.affiliation: Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia. Electronic address: hanilioe@hotmail.com.
authors.forename: H N
authors.initials: HN
authors.lastname: Lioe
authors.affiliation: Department of Anatomy, Physiology and Pharmacology, Faculty of Veterinary, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia.
authors.forename: T
authors.initials: T
authors.lastname: Wresdiyati
authors.affiliation: Indonesian Center for Agricultural Postharvest Research and Development, Jl. Cimanggu, Bogor- Indonesia.
authors.forename: S
authors.initials: S
authors.lastname: Usmiati
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology; D003890:Desiccation; D005511:Food Handling; D005737:Garlic / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008315:Malondialdehyde / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D010636:Phenols / Q000032:analysis / Q000494:pharmacology; D017365:Spices / Q000032:analysis*
chemical_list: D000975:Antioxidants; D009573:Nitrites; D010636:Phenols; D008315:Malondialdehyde
keywords: Antioxidant activity; Dendeng; Malonaldehyde; Meat curing; Nitrite residue; Precooking preparation