| Summary: | This research was aimed to evaluate characteistic of kenari liquid
smoke as meat flavor developer. To achieve this study, characterization of
kenari shell liquid smoke in various levels of dilutions, evaluation of dilution
effects on chemical, physical, microbiological and sensory properties of
the raw smoke-meat and heating method using electric and gas ovens on
the properties of the cooked smoke-meat had been carried out. The
characterization of qualitative and quantitative properties of kenari shell
liquid smoke was analyzed by GC and GC-MS. The benzo(a)piren was
analyzed by GC. The data of volatile compound and benzo(a)piren were
analyzed by a descriptive method. The of data pH, antioxidant, color and
antibacterial of kenari shell liquid smoke with chemical, physical and
microbiological properties of raw smoke-meat were analyzed by analysis
of variance CRD followed by Duncan�s Multiple Range Test. The data of
chemical, physical and microbiological properties of cooked smoke-meat
were analyzed by using Independent-Sample T Test. The sensory data of
kenari shell liquid smoke, raw smoke-meat and cooked smoke-meat were
tested by analysis of Kruskal-Wallis method. Kenari shell could be
potentially used as raw material for liquid smoke production with the yield
of 42,58% w/w). The benzo(a)piren was not detected in the liquid smoke.
Kenari shell liquid smoke could act as a meat flavor developer, and the
major components of the raw smoke-meat were furfural and guaiacol. A
lower phenol composition (74,26 ppm) in comparison with the threshold
was observed in the raw smoke, meat indicating a good dilution level
treatment (tree levels) for developing the meat flavor. To obtain a good
cooked smoke meat from the electric oven was ninety minutes faster than
in the gas oven showing a more preferable heating method for the electric
oven. As a high rancidity of the cooked smoke-meat was obtained from
the gas oven, the electric oven was recommended for heating the smokemeat
showing a low rancidity in the four days.
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