Physical, chemical and sensory properties of kenari (Canariun indicum L.) shell liquid smoke-immersed-beef on different level of dilution

Abstract

This research was aimed to study the effect of the dilution level of kenari shell liquid smoke to the physical, chemical and sensory properties of beef. Longissimus dorsi of beef immersed on Kenari shell liquid smoke on the level of dilution 1x, 2x, 3x, 4x, and 5x during 15 minutes with five replicates following Randomized Complete Design. The results showed that the higher level of dilution of liquid smoke kenari shell caused the physical, chemical and sensory properties which get closer to the quality of the control samples. The level of dilution affected almost all the properties, except the water and protein content. It was concluded that the lower levels of dilution caused the more affected into the physical, chemical and sensory properties of beef, except the water and protein content.