Proceedings of MatricesFor IITTEP – ICoMaNSEd 2015
ISBN: 978-602-74204-0-3
Chemistry Page 125
Table 3.2. SFA content of minced jerked broilers chicken meat, which is the treatment results of various temperature and duration drying
Temperature
°
C Drying duration hours
SFA Average relative
6 55.62 + 1.03
a
50 7
54.73 + 3.10
a
8 56.93 + 0.61
ab
6 55.82 + 0.44
a
60 7
64.37 + 1.34
c
8 59.86 + 0.19
bc
6 56.15 + 0.38
ab
70 7
61.94 + 1.73
bc
8 58.29 + 0.73
abc
The same letters notation behind the numbers in the same column shows that there is no significant difference between treatments of various drying temperature and various drying duration p 0.05
Saturated fatty acid is a fatty acid containing a single bond in the carbon chain, where the saturated fatty acid has zig-zag chains that are match each other, so that the tensile force
Van der walls
are relatively high, then the structure is solid. Saturated fatty acid SFA has a high melting point, for example: tristearin esters of glycerol with three molecules of stearic acid
has a melting point of +71°C. Therefore, to produce minced jerked broilers chicken meat with a low SFA content, it is recommended to use a drying temperature of 50
°
C for 7 hours with an oven dryer. There is no data that researcher get as a comparison for the fatty acid profile of
minced jerked broilers chicken meat, so it takes more research on the fatty acid profile in chicken jerky as early information about food for health benefits.
3.3. Monounsaturated Fatty Acid MUFA
The variance analysis results shows that the drying duration and the interaction of temperature and duration give highly significant p 0.01 effect on the MUFA content of the minced
jerked broilers chicken meat, while the drying temperature does give not significant p 0.05 effect on the MUFA content of minced jerked broilers chicken meat. The MUFA contents of
minced jerked broilers chicken meat, which is the treatment result of drying at various temperature and duration, are presented in Table 3. 3.
Table 3.3. MUFA content of minced jerked broilers chicken meat which is the treatment result of drying at various temperature and duration
Temperature
°
C Drying duration hours
MUFA Average relative
6 29.81 + 0.32
a
50 7
38.90 + 0.19
c
8 39.85 + 0.61
c
6 38.27 + 0.38
bc
60 7
30.30 + 1.12
a
8 36.87 + 0.54
b
6 36.75 + 0.13
b
70 7
31.00 + 0.22
a
8 37.33 + 0.29
b
The same letters notation behind the numbers in the same column shows that there is no significant difference between treatments of various drying temperature and various drying duration p 0.05
The Honestly Significant Difference HSD test results Table 3.3 shows the drying at 50
°
C for 8 hours on the minced jerked chicken meat have the highest MUFA content of 39.85,
and the drying at 50
°
C for 6 hours produces the lowest MUFA content of minced jerked chicken meat, i.e. 29.81. Drying at the same temperature, i.e. 50
°
C, but for different duration cause the MUFA contents different. This means the drying duration raises the
Proceedings of MatricesFor IITTEP – ICoMaNSEd 2015
ISBN: 978-602-74204-0-3
Chemistry Page 126
MUFA content of minced jerked chicken meat and it is so closely associated with the lower water content, so the percentage of the material composition rises. Thus for the manufacture
of minced jerked chicken meat at a temperature of 50
°
C for 8 hours, the oven artificial dryer with the blower can be used, because with that tool, the oxidation of monounsaturated fatty
acids MUFA can be avoided.
3.4 . Polyunsaturated Fatty Acids PUFA
