Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.
2025
Restu Ratih Kinasih | Safna Fauziah | Usamah Abdi Kafa | Dita Aviana Devi | Pradita Iustitia Sitaresmi | Edi Suryanto | Andi Febrisiantosa | Annisa Kusumaningrum | Aldicky Faisal Amri | Eki Prilla Sulistyono | Bayu Murti Dewandaru | Asep Nurhikmat | Endy Triyannanto.
Objective: This study examines the effects of lime leaf and cinnamon essential oils (EOs) at different concentrations and storage durations on the quality of Se'i under ambient conditions. Materials and Methods: We used a two-factor completely randomized design with three replications. The first factor involved EO concentrations of 0.1%, 0.3%, and 0.5%, while the second factor was storage duration at 0, 7, 14, and 21 days. Key parameters evaluated included pH, tenderness, thiobarbituric acid values, meat color, and sensory analysis. Results: The results indicated that adding EOs effectively preserved the smoked meat, with improved quality parameters compared to the control group. Conclusion: Adding 0.5% lime leaf or cinnamon essential oil to Se'i made it taste and look much better, showing that it could be used as a natural way to keep smoked meats fresh. [J Adv Vet Anim Res 2025; 12(1.000): 33-43]
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