Submit Manuscript

Pakistan Journal of Nutrition

Year: 2012 | Volume: 11 | Issue: 1 | Page No.: 1-4
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Research Article

Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia

N. Huda, Y. Fatma, A. Fazillah and F. Adzitey

ABSTRACT

Serunding (shredded meat) is one of the traditional meat based-product popular among Malaysians. Eight commercial serunding prepared using beef, chicken and fish as raw material were collected from markets and analyzed to determine their chemical composition, colour and sensory characteristics. The results showed that moisture, fat and protein contents were within the range of 8.60-13.56, 3.20-31.14 and 19.86-30.15%, respectively. Serunding ayam or shredded chicken was the lightest in colour followed by serunding daging or shredded meat and serunding ikan or shredded fish. Sensory evaluation showed that panelists preferred shredded fish with darker colour. However there was no significant difference between the overall acceptability for shredded meat and chicken.
PDF References Citation

Search

REFERENCES

  1. Abdullah, A., 2000. Panduan Makmal Penilaian Sensori. Universiti Kebangsaan Malaysia, Bangi, Malaysia, ISBN: 967-942-512-6.
  2. AOAC., 2000. Official Methods of Analysis of AOAC International. 17th Edn., Association of Official Analytical Chemists, Gaithersburg, Maryland,.
    Direct Link
  3. Fachruddin, L., 1997. Teknologi Tepat Guna: Membuat Aneka Abon. Penerbit Kanisius, Yogyakarta.
  4. Laksono, C. and Syahrul, 2001. Studi mutu dan penerimaan konsumen terhadap abon ikan. J. Natur. Indonesia, 3: 178-184.
    Direct Link
  5. Li, C.T., H.W. Ockerman and N.G. Marriott, 2000. Sensory and microbial attributes of a dehydrated pork product (shredded pork). J. Muscle Foods, 11: 143-156.
    CrossRef
  6. Liao, G., X. Xu and G. Zhou, 2009. Effects of cooked temperatures and addition of antioxidants on formation of heterocyclic aromatic amines in pork floss. J. Food Process. Preservation, 33: 159-175.
    CrossRef
  7. Lin, T.Y., Y.J. Wang, P.Y. Lai, F.J. Lee and J.T.S. Cheng, 1999. Cholesterol content of fried-shredded pork extracted by supercritical carbon dioxide. Food Chem., 67: 89-92.
    Direct Link
  8. Ockerman, H.W. and C.T. Li, 1999. The Evaluation of Palatability of a Dehydrated Meat Product-Meat Floss. Ohio State University Extension Bulletin, Special Circular, pp: 172-199.
  9. Ogunsola, O.O. and A.B. Omojola, 2008. Nutritional evaluation of a dehydrated shredded meat product (danbunama). Pak. J. Nutr., 7: 554-556.
    Direct Link
  10. Tai, C.Y., K.H. Lee and B.H. Chen, 2001. Effects of various additives on the formation of heterocyclic amines in fried fish fibre. Food Chem., 75: 309-316.
    Direct Link

Search

Related Articles

Leave a Comment

Your email address will not be published. Required fields are marked *