Formulation of Natural Curing in the Manufacturing of Dendeng Sapi – Indonesian Dried Beef from Local Beef Cattle
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Indonesian Center for Animal Science Research and Development (ICARD)
Abstract
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This study was conducted to investigate the formulation of natural curing by various levels of fresh celery leaves (FCL) and incubation temperature. The incubation temperature was room temperature (RT) and temperature of 40.6°C (40.6) for 2 hours. These incubation temperatures for manufacturing dendeng sapi were designed to provide the similar curing characteristics of the control (conventional curing by addition of 50 ppm of NaNO2). Four naturally cured dendeng sapi treatments were A1 = 22 g FCL/kg of beef, RT; A2 = 36 g FCL/kg of beef, RT; A3 = 22 g FCL/kg of beef, 40.6°C; A4 = 36 g FCL/kg of beef, 40.6°C and a treatment of conventionally cured dendeng sapi by addition of 50 ppm NaNO2 as a control (A0). All sensory quality attributes (cured aroma, cured color, color uniformity, firmness, celery aroma and celery flavor among all treatments were significantly different (P<0.05) except cured flavor (P>0.05). The control (A0) received the highest scores for cured aroma (P<0.05), cured flavor (not significant), cured color (P<0.05), color uniformity (P<0.05) and the most tender (P<0.05) than all natural curing treatments without the addition of NaNO2 (A1 - A4). Sensory analysis showed celery aroma and flavor scores which tend to approach undetectable as a result of the closure of (masking) by spices used. Treatments of A1 - A4 showed similar to the control for the measurements of proximate, water activity, cook yield, color, cured pigment, total pigment, residual nitrite and cured flavor. They showed more effectively suppress the lipid oxidation compared to the control. These results indicated that natural curing treatment by 22 g of FCL and incubated at room temperature (A1) is the best of natural curing formulation.
Keywords
Natural Curing; Fresh Celery Leaves; Sensory Quality; Chemical Quality; Dendeng Sapi