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American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 2  |  Page No.: 149 - 157

Changes in the Physicochemical Properties, Microstructure and Sensory Characteristics of Shark Dendeng Using Different Drying Methods

Ratna Sari Dewi, Nurul Huda and Ruzita Ahmad    

Abstract: The aim of the study was to identify physico-chemical properties, SEM (Scanning Electron Microscopy) and sensory characteristics of dendeng made from shark flesh (Chiloscyllium sp.). Three drying methods were used in this study and they were sun drying, oven drying and oven vacuum drying. Before drying, the slices with dimension of 4 cmx12 cmx3 mm were soaked in a mixture of sugar (20%), salt (1%), tamarind (4%), coriander (1.5%), galangal root (2.5%), ginger (0.5%), garlic (1.0%) and onion (1.0%) for 12 h. The drying was carried out until the moisture content reached 23-25%. Proximate analysis showed there were no significant differences among these samples but had significant influence (p<0.05) on the color. The lightness value for vacuum drying was 32.19 followed by oven drying (29.97) and sun drying (28.92). There were no significant differences in mineral values except for sodium (Na). SEM photograph shows that different drying methods affect the compactness of the tissue structure. Sensory evaluation result indicated that all samples were moderately acceptable but there were no significant difference among the samples. However, shark dendeng using oven drying was most preferred.

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