Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination
This study aimed to mitigate the carcinogen formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled goat satay by marinating raw goat-satay with shallots (Allium cepa var. Ascalonicum) juices. The experiment used a 2 x 4 split-plot factorial randomized block design. The experiment...
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| Format: | Article |
| Language: | English |
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IPB University
2022-05-01
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| Series: | Tropical Animal Science Journal |
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| Online Access: | https://new.journal.ipb.ac.id/index.php/tasj/article/view/35592 |
| _version_ | 1818245015712825344 |
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| author | E. Saputro L. E. Radiati W. Warsito D. Rosyidi |
| author_facet | E. Saputro L. E. Radiati W. Warsito D. Rosyidi |
| author_sort | E. Saputro |
| collection | DOAJ |
| description |
This study aimed to mitigate the carcinogen formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled goat satay by marinating raw goat-satay with shallots (Allium cepa var. Ascalonicum) juices. The experiment used a 2 x 4 split-plot factorial randomized block design. The experiment consisted of 2 treatments of 2 goat satay types (without and with sliced fat) and 4 treatments of marination with shallots juice at concentrations of 0%, 10%, 20%, and 30% (gmL-1 of fresh shallots in distilled water) for 60 minutes at 4 °C. A total of 24 samples of raw and grilled goat-satay were used for 3 replication groups. The marination with 10% and 20% shallots juices significantly reduced the BaP and BaA until they were not detected even though they increased the non-carcinogenic Pyr levels in the grilled goat-satay with and without sliced fat. The marination with 10%, 20%, and 30% shallots juice significantly prevented the formation of Phe, Ace, and Nap so that they were not detected in the grilled goat-satay with and without sliced fat. The marination with 30% shallots juice of raw goat-satay without sliced fat resulted in the highest antioxidant activities and detectable BaP levels (3.88 mg kg-1).
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| first_indexed | 2024-12-12T14:26:12Z |
| format | Article |
| id | doaj.art-2c771791e8b946fc8103a901d080660d |
| institution | Directory Open Access Journal |
| issn | 2615-787X 2615-790X |
| language | English |
| last_indexed | 2024-12-12T14:26:12Z |
| publishDate | 2022-05-01 |
| publisher | IPB University |
| record_format | Article |
| series | Tropical Animal Science Journal |
| spelling | doaj.art-2c771791e8b946fc8103a901d080660d2022-12-22T00:21:40ZengIPB UniversityTropical Animal Science Journal2615-787X2615-790X2022-05-0145210.5398/tasj.2022.45.2.227Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices MarinationE. Saputro0L. E. Radiati1W. Warsito2D. Rosyidi3Indonesia Center for Livestock Training, Ministry of AgricultureDepartment of Animal Product Technology, Faculty of Animal Science, University of BrawijayaDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, University of BrawijayaDepartment of Animal Product Technology, Faculty of Animal Science, University of Brawijaya This study aimed to mitigate the carcinogen formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled goat satay by marinating raw goat-satay with shallots (Allium cepa var. Ascalonicum) juices. The experiment used a 2 x 4 split-plot factorial randomized block design. The experiment consisted of 2 treatments of 2 goat satay types (without and with sliced fat) and 4 treatments of marination with shallots juice at concentrations of 0%, 10%, 20%, and 30% (gmL-1 of fresh shallots in distilled water) for 60 minutes at 4 °C. A total of 24 samples of raw and grilled goat-satay were used for 3 replication groups. The marination with 10% and 20% shallots juices significantly reduced the BaP and BaA until they were not detected even though they increased the non-carcinogenic Pyr levels in the grilled goat-satay with and without sliced fat. The marination with 10%, 20%, and 30% shallots juice significantly prevented the formation of Phe, Ace, and Nap so that they were not detected in the grilled goat-satay with and without sliced fat. The marination with 30% shallots juice of raw goat-satay without sliced fat resulted in the highest antioxidant activities and detectable BaP levels (3.88 mg kg-1). https://new.journal.ipb.ac.id/index.php/tasj/article/view/35592antioxidantbenzo(a)pyrenegoat sataypolycyclic aromatic hydrocarbonsshallots |
| spellingShingle | E. Saputro L. E. Radiati W. Warsito D. Rosyidi Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination Tropical Animal Science Journal antioxidant benzo(a)pyrene goat satay polycyclic aromatic hydrocarbons shallots |
| title | Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination |
| title_full | Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination |
| title_fullStr | Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination |
| title_full_unstemmed | Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination |
| title_short | Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination |
| title_sort | mitigation of polycyclic aromatic hydrocarbons formation in goat satay by shallots juices marination |
| topic | antioxidant benzo(a)pyrene goat satay polycyclic aromatic hydrocarbons shallots |
| url | https://new.journal.ipb.ac.id/index.php/tasj/article/view/35592 |
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