The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat
Study of the potential of kenari (Canarium indicum L.) shell as a raw material in liquid smoke production to increase the sensory quality of the cooked smoke-meat has been done. To achieve this study, a heating method using electric and gas ovens on the properties of the cooked smoke-meat have been...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2019-04, Vol.247 (1), p.12023 |
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| container_title | IOP conference series. Earth and environmental science |
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| creator | Yusnaini Suryanto, Edi |
| description | Study of the potential of kenari (Canarium indicum L.) shell as a raw material in liquid smoke production to increase the sensory quality of the cooked smoke-meat has been done. To achieve this study, a heating method using electric and gas ovens on the properties of the cooked smoke-meat have been carried out. The characterization of sensory properties (color, aroma flavor, tenderness, and acceptability) cooked smoke-meat were analyzed using the non-parametric Kruskal-Wallis. The results showed that the parameter sensory properties of color, tenderness, aroma, flavor, and acceptability of cooked smoked-meat are heated using an electric oven is no different from using a heated gas oven. |
| doi_str_mv | 10.1088/1755-1315/247/1/012023 |
| format | Article |
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| ispartof | IOP conference series. Earth and environmental science, 2019-04, Vol.247 (1), p.12023 |
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| source | Institute of Physics IOPscience extra; IOP Publishing Free Content; EZB-FREE-00999 freely available EZB journals |
| subjects | Acceptability Aroma Color Flavor Flavors Heating Meat Ovens Sensory evaluation Sensory properties Smoke |
| title | The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat |
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