Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia

Authors

  • N. Huda Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
  • Y. Fatma Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
  • A. Fazillah Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
  • F. Adzitey Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia

DOI:

https://doi.org/10.3923/pjn.2012.1.4

Keywords:

Chemical composition, colour characteristics, sensory analysis, serunding, shredded meat

Abstract

Serunding (shredded meat) is one of the traditional meat based-product popular among Malaysians. Eight commercial serunding prepared using beef, chicken and fish as raw material were collected from markets and analyzed to determine their chemical composition, colour and sensory characteristics. The results showed that moisture, fat and protein contents were within the range of 8.60-13.56, 3.20-31.14 and 19.86-30.15%, respectively. Serunding ayam or shredded chicken was the lightest in colour followed by serunding daging or shredded meat and serunding ikan or shredded fish. Sensory evaluation showed that panelists preferred shredded fish with darker colour. However there was no significant difference between the overall acceptability for shredded meat and chicken.

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Published

15.12.2011

Issue

Vol. 11 No. 1 (2012)

Section

Research Article

License

Copyright (c) 2012 Asian Network for Scientific Information

Creative Commons License

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

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Huda, N., Fatma, Y., Fazillah, A., & Adzitey, F. (2011). Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia. Pakistan Journal of Nutrition, 11(1), 1–4. https://doi.org/10.3923/pjn.2012.1.4

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