Physicochemical and sensory properties from indonesian white shrimp (Penaeus merguiensis) jerky

Susi Lestari, . and Sherly Ridhowati, . and Shanti Dwita Lestari, . and Dwi Inda Sari, . Physicochemical and sensory properties from indonesian white shrimp (Penaeus merguiensis) jerky. pp. 833-845. ISSN 1511-3701

Dendeng or jerky is the Indonesian traditional dried meat. It is commonly produced by using some spices and addition of starch at various levels. In this research jerky was made by using fresh white shrimp flesh. White shrimp jerky is a versatile food product for consumption as a snack or meal. This research used three formulations with tapioca flour additions at 0 (A0 control) 5 (A1) 10 (A2) and 15 (A3) based on shrimp flesh weight. Shrimp does not have a wide surface like beef meat so the processing of shrimp jerky involved only two steps namely grinding and pressing. The protein ash and water contents decreased with an increase in the percentage of tapioca flour. The sensory analysis of quantitative data revealed that no parameters were significantly different except for textural properties. Overall the addition of tapioca flour not exceeding 10 produced better physicochemical and sensory properties similar to those of A0 the control. Shrimp jerky produced with or without flour could be a potential food product for consumption as a snack or meal.

Full text available from: Official URL: http://www.pertanika.upm.edu.my/Pertanika%20PAPERS...

Abstract

Dendeng or jerky is the Indonesian traditional dried meat. It is commonly produced by using some spices and addition of starch at various levels. In this research jerky was made by using fresh white shrimp flesh. White shrimp jerky is a versatile food product for consumption as a snack or meal. This research used three formulations with tapioca flour additions at 0 (A0 control) 5 (A1) 10 (A2) and 15 (A3) based on shrimp flesh weight. Shrimp does not have a wide surface like beef meat so the processing of shrimp jerky involved only two steps namely grinding and pressing. The protein ash and water contents decreased with an increase in the percentage of tapioca flour. The sensory analysis of quantitative data revealed that no parameters were significantly different except for textural properties. Overall the addition of tapioca flour not exceeding 10 produced better physicochemical and sensory properties similar to those of A0 the control. Shrimp jerky produced with or without flour could be a potential food product for consumption as a snack or meal.

[error in script]

Item Type:	Article
AGROVOC Term:	Penaeus merguiensis
AGROVOC Term:	Prawns and shrimps
AGROVOC Term:	Dried meat
AGROVOC Term:	Processed foods
AGROVOC Term:	Snack foods
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Flours
AGROVOC Term:	Tapioca
AGROVOC Term:	Protein content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8170

Actions (login required)

View Item