Abstract
Oxidation is one of the important factors that affect the quality of meat products including sausages. To inhibit oxidation, ingredients need to be added in the process of making sausages which act as antioxidants. One plant that functions as a natural antioxidant is kluwak. Kluwak can be used to extend the shelf life. Kluwak 0 days and 40 days fermentation. Aside from being a preservative, kluwak seeds also contain antioxidant compounds and flavonoid groups. Antioxidant compounds that function as anti-cancer in kluwak seeds include vitamin C, iron ions, and Beta carotene which are the work of fermented kluwak seeds for 40 days. This study aimed to determine the effect of different types and levels of kluwak and their interactions on the physical characteristics and antioxidant activity of beef sausages during storage. This study uses two types of kluwak (0 days and fermentation 40 days), different levels and length of storage. Results of this study can increase antioxidant activity and reduce oxidation of lipid.
Highlights
Sausages are meat products that are preferred by consumers
Antioxidant compounds that function as anti-cancer in kluwak seeds include vitamin C, iron ions, and Beta carotene which are the work of fermented kluwak seeds for 40 days
The addition of kluwak has an effect on antioxidant activity and fat oxidation
Summary
Sausages are meat products that are preferred by consumers. Consumer preference is influenced by the quality of the material, the way of making, storing, and the product prsesntation Sausages can last for a long time with some trait changes. All changes are frozen storage, except changes in oxidation (Mapiye C, 2012). Oxidation must be controlled and even prevented by the use of antioxidants. Antioxidants are from plants and include vitamins, phenolic compounds and flavonoids (Hudson, 1990; El Ghorab et al, 2007)
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