Volatilomics of Pan Cooked Patties Made from Beef, Pork, and Their Mixture
View/ Open
Date
2024-03-14Author
Rusydah, Muthia Kautsar
Yuliana, Nancy Dewi
Budi, Faleh Setia
Indrasti, Dias
Metadata
Show full item recordAbstract
The demand for halal food is rising as Indonesia's Muslim population
becomes more conscious of whether a food product is halal. In Indonesia, the most
common meat used for patties is beef, which is more expensive than the other types
of meat. As the main ingredient for patties is ground beef, it will be easier to
adulterate with non-halal meat (pork) than foods that use whole meat as an
ingredient. High beef costs contribute to adulteration of patty with pork. This study
aimed to investigate the volatile characteristics of beef patties (100:0), pork patties
(0:100), and their mixtures (75:25, 50:50, and 25:75), with and without additional
seasonings (salt, pepper, and garlic), using SPME-GC-MS. Volatilome analysis was
conducted to determine whether adding pork and seasoning affected the volatile
organic metabolites (VOMs) of beef patties. Additional pork and seasonings in
patties would change the volatile characteristics of the patty samples. Potential
volatile marker compounds such as dimethyl disulfide (beef patties), naphthalene
(mixed patties), and hexanal (pork patties) for the seasoned sample were determined.
For unseasoned samples, the potential markers detected were 3,7,11-trimethyl-1-
dodecanol, hexadecane, and nonanal for beef patty; naphthalene, octanal, and
heptanal for mix patty; and hexanal, (E)- 2-octenal, (E)-2-heptenal, and 2-pentyl furan for pork patty. These results show that the meat ratio and seasonings changed
the volatile characteristics of seasoned and unseasoned patties made from beef, pork,
and their mixture. The lowest percentage of mixed meat that could be recognized
as having changes in volatile characteristics was 25%.
Collections
- MT - Agriculture Technology [2277]