Influence of salt concentration on the quality of shark dendeng
2008
Ratna Sari Dewi | Nurul Huda | Ahmad Ramli
Analysis on proximate composition, colour properties and sensoryevaluations were carried out in shark (Chiloscyllium sp.) dendeng. Shark flesh slices with dimension of 4 cm x 12 cm x 3 mm were soaked in a mixture of sugar, tamarind,coriander, ginger, garlic, onion, galangal root and salt at different concentrations (1 %,2%, 3% and 4%) for 12 hours and then dried using oven drying (60°C) until themoisture content reached 23-25%. Proximate analysis showed there were no significant differences among these samples, except for the ash content. Increasing salt concentration will increase the ash content of shark dendeng. The range of moisture, protein, fat, ash, and carbohydrate content among the samples were 21.3021.85%,37.64-41.36%, 1.18-1.42%, 5.69-8.08%, and 27.66-32.88%,respectively. A significant influence of different salt concentrations on colour was observed. The L, a* and b* values of the samples were about 23.35-29.85; 3.04-4.12; 7.93-11.34,respectively. Increase in salt concentration reduced the colour properties of shark dendeng. Sensory test was used to determine the most acceptable products, in which five characteristics (colour, odour, taste, bite-texture, and overall acceptance) were investigated. It was shown that there were no significant differences for sensory properties (n=30) using a 7-point hedonic scale (1 equals dislike very much and 7 equals like very much) except for the odour and taste values whereby their valueswere reduced with the4ncrease in salt concentration. Shark dendeng with 1% salt concentration was most preferred by the panelists.
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Эту запись предоставил Universiti Putra Malaysia