Proceedings of MatricesFor IITTEP – ICoMaNSEd 2015
ISBN: 978-602-74204-0-3
Chemistry Page 127
Table 3.5. The minced jerked chicken meats that are the drying treatment results of various temperature and duration
Temperature C
Drying duration hours Omega-9 level relative
6 24.05 + 0.41
a
50 7
33.43 + 0.78
d
8 34.00 + 0.31
d
6 32.17 + 0.42
cd
60 7
23.98 + 1.31
a
8 3 0.32 + 0.79
b
6 3 0.72 + 0.17
bc
70 7
25.17 + 0.23
a
8 3 1.02 + 0.46
bc
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
3.6. Omega-6
The variance analysis results show that the drying duration and the interaction of drying temperature and duration give highly significant p 0.05 effect of the omega-6 content of
minced jerked chicken meat, while the drying temperature is not significant p 0.05 on the omega-6 content of minced jerked chicken meat. The omega-6 level on minced jerked broilers
chicken meats, the drying treatment results of various temperature and duration, are presented in Table 3. 6.
Table 3.6. The omega-6 level on minced jerked broilers chicken meats, the drying treatment results of various temperature and duration
Temperature C
Drying duration hours Omega-6 content average relative
6 3.63 + 0.09
d
50 7
3.20 + 1.11
cd
8 2.61 + 0.24
A
6 2.65 + 0.12
bcd
60 7
3, 41 + 0.67
d
8 1.87 + 0.07
abc
6 3, 78 + 0.15
d
70 7
3.14 + 0.50
cd
8 1.51 + 0.55
ab
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 3.6 shows the drying at 70
°
C for 6 hours results the highest omega-6 level of minced jerked chicken meat, i.e. 3.78 and the
drying at 70
°
C for 8 hours results the lowest omega-6 levels of minced jerked chicken meat, i.e. 1,51. When compared with the broiler chicken meat, its omega-6 level is still higher, i.e.
19.01 and when it is made into jerked meat then the most of omega-6 content is lost. This means there is damage when heated, because omega-6 is included as the unsaturated fatty
acids with double bonds which are easy to be oxidized.
3.7. Omega-3
The variance analysis results show that the drying temperature and the interaction of drying temperature and duration significantly p 0.05 affects the levels of omega-3 on the minced
jerked chicken meat, while the drying duration does not give significant p 0.05 effect on the omega-3 content on minced jerked chicken meat. The levels of omega-3 on the minced
Proceedings of MatricesFor IITTEP – ICoMaNSEd 2015
ISBN: 978-602-74204-0-3
Chemistry Page 128
jerked chicken meats, the drying treatment results of various temperature and duration, are presented in Table 3. 7.
Table 3.7. The levels of omega-3 on the minced jerked chicken meats, the drying treatment results of various temperature and duration
Temperature C
Drying duration hours The omega-3 content average relative
6 0.66 + 0.05
abc
50 7
0.51 + 0.04
abc
8 0. 81 + 0.04
bc
6 0.23 + 0.02
abc
60 7
0. 04 + 0.01
a
8 0.14 + 0.03
ab
6 0.12 + 0.02
abc
70 7
0.12 + 0.03
bc
8 0.16 + 0.19
c
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 3.7 show the drying at 50
°
C for 8 hours results the highest level of omega-3 on minced jerked chicken meat, i.e. 0.81 and
the drying at 60
°
C for 7 hours results the lowest level of omega-3 on minced jerked chicken meat, i.e. 0.04. These results indicate that minced jerked chicken meats contain very little
omega-3, therefore, at the stage of further studies, the minced jerked broilers chicken meat with addition of 5 of omega-3 concentrate microencapsulated from tuna canning byproduct
liquid fish oil is made.
The fatty acid profile of minced jerked chicken meat made from the breast and thigh meat of broiler chickens in this study has provided information that the polyunsaturated fatty acids
substitutions such as omega-3 oils which are found in many fish is necessary, so that minced jerked chicken meat has a function as intake nutritional food source. Purnomo 2011 reported
at the ratio of the fatty acid profile of raw meat with jerked beef products, the SFA content of raw meas is 48.55, while the SFA content of jerked meat is 27.31, the MUFA content of
raw meat is 29.04 and the jerked meat is 53.31, the PUFA content of raw meat is 6.17 and the jerked meat is 11.36,, the omega-9 content of raw meat is 25.53 and the jerked
meat is 51.59, the omega-6 content of raw meat is 2.51 and and the jerked meat is 9.03 and the omega-3 content of raw meat is 3.66 and jerked meat is 2.33.
4. Conclusion
