The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.)

Abstract

Durian rind contains lignocellulosic biomass, such as cellulose, hemicellulose and lignin, which can be converted into liquid smoke powder. Thanks to the phenolic compounds and acetic acid in the smoke powder, it has antimicrobial effects and can be used as an alternative to food preservatives. The purpose of this study was to investigate the potential of liquid smoke powder from durian rind as a chicken meatball preservative through organoleptic analysis (aroma, texture and colour). Spray drying was used to convert durian rind liquid smoke into smoke powder, and two types of bacteria, Escherichia coli and Salmonella typhimurium, were used to test the antibacterial properties of the smoke powder. Organoleptic test data were analysed using the SPSS version 16 and one-way ANOVA, followed by the least significant difference (LSD) test. The results of antibacterial tests on the E. coli and Salmonella bacteria indicated that the smoke powder had an inhibition zone of 10.55 ± 1 and 8.130 ± 12 mm, respectively. The organoleptic evaluation of aroma, texture and colour suggested that the meatballs could be preserved for 64 h. Meanwhile, the pH test results indicated that the meatballs could only be stored for 60 h.