Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages

https://doi.org/10.21059/buletinpeternak.v43i2.38428

Maria Kristina Sinabang(1*), Rukmiasih Rukmiasih(2), Tuti Suryati(3), Jonathan Anugrah Lase(4)

(1) Postgraduate in Animal Production Science and Technology, Faculty of Animal Science, IPB University, Bogor, 16116, Indonesia
(2) Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor, 16116, Indonesia
(3) Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor, 16116, Indonesia
(4) Assessment Institute for Agricultural Technology (BPTP) Maluku Utara, Tidore Kepulauan, 97813, Indonesia
(*) Corresponding Author

Abstract


This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaughter age, i.e. 4, 8 and 12 week. Each treatment consisted of 6 replications and each replication consisted of 13 ducks. The results showed that the percentage of fat content at the age of 12 weeks was higher than the age of 4 and 8 week. High fat-containing meat tends to undergo fat oxidation. High levels of Fe at 12 week of slaughter age cause high levels of myoglobin in duck meat. Fe2+ is a catalyst in the process of fat oxidation. the brightness value (L) is inversely proportional to the value a of Cihateup duck meat. The darker brightness of the meat causes the flesh to be redder due to myoglobin level in duck meat. The percentage of polyunsaturated fatty acids (ALTJG) is 4- and 12-week slaughter age lower than 8 week of age. The high levels of MDA at 12 week of slaughter age are due to fat oxidation which causes off-odor. Based on the result, the conclusion is that the high fat content, Fe content, color of Cihateup duck meat at 12 weeks of slaughter age caused the percentage of polyunsaturated fatty acids (ALTJG) to be low due to fat oxidation. Fat oxidation caused high levels of MDA in duck meat (12 weeks of slaughter age) resulting in Off-odors in Cihateup duck meat.


Keywords


Fat oxidation; Local duck; Malonaldehyde; Off-flavor; Slaughter age

Full Text:

PDF


References

Aberle, E. D. C. J., H. B. Forest, M. D. Hedrick, Judge, and R. A. Merkel. 2001. The Principle of Meat Science. W. H. Freeman and Co, San Fransisco.

Amrullah. 2000. Penggunaan imunostimulan Spirulina platensis untuk meningkatkan ketahanan tubuh ikan Koi (Cyprinus carpio) terhadap virus herpes. Tesis, Institut Pertanian Bogor, Bogor.

AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemist. Banjamin Franklin Station, Washington DC (US).

AOAC. 2012a. Analysis of Fatty Acid Metil Ester. Official Method 969.33. AOAC International, New York (US).

AOAC. 2012b. Official Methods of Analysis Minerals in Feeds by Atomic Absorption Spectrophotometry-Oficial Final Action. Washington D. C.

Apriyantono, A.and F. S. Lingganingrum. 2001. Off-Flavor pada daging unggas. Lokakarya Nasional Unggas Air. Ciawi, Bogor. Pp. 58-71.

Baeza, E. 2006. Effects of genotype, age, and nutrition on intramuscular lipids and meat quality. Symposium COA/INRA Scientific Cooperation in Agriculture, Taiwan. November 7-10, 2006. Taiwan, R.O.C. pp. 79-82.

Barciela, J., C. Herrero, S. García-Martín and R. M. Peña . 2008. A brief study of the role of selenium as antioxidant. EJEAFChe. 7:3151-3155.

Bou, R., F. Guardiola,  A. Tres, A. C. Barroeta andR. Codony. 2004. Effect of dietary fish oil, and α-tocopheryl acetate and zinc supplementation on the composition and consumer acceptability of chicken meat. Poult. Sci. 83:282-292.

Cortinas, L., A.Barroeta, C. Villaverde, J. Galobart, F. Guardiola and M. D. Baucels. 2005. Influence of the dietary polyunsaturation level on chicken meat quality: Lipid oxidation. Poult. Sci. 84: 48-55.

Damayanti, A. P. 2003. Kinerja biologis komparatif antara itik, entog, dan mandalung. Tesis Institut Pertanian Bogor, Bogor.

Hustiany, R. 2001. Identifikasi dan karakterisasi komponen off-odor  pada daging itik. Tesis. Institut Pertanian Bogor, Bogor.

Hutching, J. B. 1999. Food Color and Appearance. Aspen publisher Inc., Maryland.

Ketaren, S. 2008. Pengantar Teknologi Minyak dan Lemak Pangan. Universitas Indonesia Press, Jakarta.

Khasrad. 2006. Pertumbuhan, karakteristik karkas dan kualitas daging sapi pesisir  yang dipelihara secara intensif pada periode waktu yang berbeda. Disertasi Universitas Andalas, Padang.

Kim, G. D., J. Y. Jeong, S. H. Moon, Y. H. Hwang, G. B. Park  and  S. T. Joo. 2006. Effects of Muscle Fibre Type on Meat Characteristics of Chicken and Duck Breast Muscle. Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Korea. Gyeongnam, Pp. 660-701.

Kochhar, S. P. 1996. Oxidative pathways to the formation of off-flavours. In: Food Taints and Off-Flavours.Saxby MJ, Editor. Blackie Academic & Professional. Chapman & Hall. London. pp. 168-225.

Lawrie, R. A. 1991. Meat science. Pergamon Press, Oxford.

Lawrie, R. A. 2003. Meat Science. 6th edn. Terjemahan. A. Paraksi dan A. Yudha. Universitas Indonesia, Jakarta.

Lukman, D. W. 1999. Karakteristik kualitas daging. Laboratorium Kesehatan Masyarakat Veteriner. Fakultas Kedokteran Hewan IPB, Bogor. 

Matitaputty, P. R., and Suryana. 2010. Karakteristik daging itik dan permasalahan serta upaya pencegahan off-flavour. Wartazoa. 20:3.  

Matjjik, A. A.and I. M. Sumertajaya. 2013. Perancangan Percobaan dengan Aplikasi SAS dan Minitab. IPB Press, Bogor.

Min, B., J. C. Cordray and D. U. Ahn. 2010. Effect of NaCl, myoglobin, Fe (II), and  Fe (III) on lipid oxidation of raw and cooked chicken breast and beef loin. J. Agric. Food Chem. 58: 600-605.

Nugroho, W. A. 2008. Produktivitas karkas dan kualitas karkas daging sapi Sumba Ongole dengan pakan yang mengandung probiotik, kunyit, dan temulawak. SkripsiInstitut Pertanian Bogor, Bogor.

Nurwantoro and S. Mulyani. 2003. Dasar Teknologi Hasil Ternak. Fakultas Peternakan Universitas Diponegoro, Semarang.

Pignoli, G., R. Bou, M. T. Rodriguez-Estrada and E. A. Decker. 2009. Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. J. Meat Sci.83:412-416.

Prasetyo, L. H., P. P. Ketaren, A. R.  Setioko, A. Suparyanto, E. Juwarini, T. Susanti,and S. Sopiyana. 2010. Panduan Budidaya dan Usaha Ternak Itik. Balai Penelitian Ternak, Ciawi Bogor.

Randa, S. Y., P. S. Hardjosworo, A.  Apriyantono, and R. Hutagalung. 2007. Pengurangan bau (off-odor) daging itik Cihateup dengan suplementasi antioksidan. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner 21-22 Agustus 2007. Puslitbang Peternakan, Bogor. hlm. 629-635.

Rukmiasih, P. S. Hardjosworo, P. P. Ketaren andP. R. Matitaputty. 2010. Penggunaan beluntas, vitamin C dan E sebagai antioksidan untuk menurunkan off-odor daging itik Alabio dan Cihateup. Laporan KKP3T Lembaga Penelitian dan Pengabdian Kepada Masyarakat IPB Bekerjasama dengan Sekretariat Badan Litbang Pertanian.

Rukmiasih. 2011. Penurunan bau amis (off-odor) daging itik lokal dengan pemberian tepung daun beluntas (PlucheaIndica L.) dalam pakan dan dampaknya terhadap performa. Disertasi Institut Pertanian Bogor, Bogor.

Soeparno. 2009. Ilmu dan Teknologi Daging. Gadjah Mada University Press, Yogyakarta.

Sorensen, G.and S. S. Jorgensen. 1996. A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Z Lebensm Unters Forsch. 202:205-210.

Steel, R. G. D.and J. H. Torrie. 1995. Prinsip dan Prosedur Statistika: Suatu Pendekatan Biometrik. Edisi ke-2. Terjemahan B. Sumantri. Gramedia Pustaka Utama, Jakarta.

Untoro, N. S., Kusrahayu, and B. E. Setiani 2012. Kadar air, kekenyalan, kadar lemak dan citarasa bakso daging sapi dengan penambahan ikan bendeng presto (Channos Channos Forsk). J. Animal Agric. 1:567-583.

Yoon, J. H., M. S. Lee and J. H. Kang. 2010. Reaction of ferritin with hydrogen peroxide induces lipid peroxidation. BMB reports: 219-224.



DOI: https://doi.org/10.21059/buletinpeternak.v43i2.38428

Article Metrics

Abstract views : 92 | views : 137

Refbacks

  • There are currently no refbacks.




Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Buletin Peternakan (Bulletin of Animal Science) Indexed by:

   
 
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.