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Sains Malaysiana 52(4)(2023):
http://doi.org/10.17576/jsm-2023-5204-16
Keberkesanan Tokoferol sebagai Antioksidan dalam
Ayam Salai
(Effectiveness
of Tocopherol as Antioxidant in Chicken Jerky)
CHIE CHING BOON1, LEE SIN CHANG2,3,
ABDUL SALAM BABJI1,3, CHRIS MUN FEI YAP4, JIA MIN TAM4 NOORUL SYUHADA MOHD RAZALI1,3 & SENG JOE LIM1,3,*
1Department
of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan
Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
2Department
of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University
Kuala Lumpur, No.1, Jalan Menara Gading, UCSI Heights 56000 Cheras, Kuala
Lumpur, Federal Territory, Malaysia
3Innovation
Centre for Confectionery Technology (MANIS), Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
4Wing
Heong Food Industries Sdn Bhd, No. 2, Jalan 7/7 Taman Industri Selesa Jaya,
43300 Seri Kembangan, Selangor Darul Ehsan, Malaysia
Diserahkan: 5 Disember 2022/Diterima: 17 Mac 2023
Abstrak
Kajian ini dijalankan untuk mengenal pasti keberkesanan
tokoferol sebagai antioksidan dalam ayam salai. Perapan ayam telah disediakan
dengan tiga formulasi mengandungi tokoferol yang berbeza kepekatan iaitu 100
mg/kg, 200 mg/kg dan 300 mg/kg. Ujian jangka hayat dipercepat (ASLT) telah
dijalankan berdasarkan nilai Q10 yang dikenal pasti pada 1.30 dengan
penyimpanan sampel pada suhu 57 °C selama empat minggu adalah bersamaan dengan
hayat simpanan selama 61.5 hari pada suhu bilik. Hasil kajian menunjukkan
bahawa nilai peroksida (pengoksidaan primer) bagi semua sampel tidak berbeza
secara signifikan (p>0.05) manakala nilai TBARS (pengoksidaan sekunder) bagi
sampel ditambah tokoferol adalah lebih rendah secara signifikan (p<0.05)
berbanding sampel tanpa tokoferol. Ayam salai didapati mempunyai warna yang
lebih gelap dan pengurangan keamatan pada kemerahan dan kekuningan sepanjang
penyimpanan. Aktiviti air sampel ayam salai yang ditambah tokoferol adalah
tidak berbeza secara signifikan (p>0.05) berbanding dengan sampel tanpa
antioksidan. Semua sampel ayam salai menjadi lebih berasid sepanjang
penyimpanan dan menunjukkan perbezaan secara signifikan (p<0.05) manakala
jumlah kiraan plat bagi semua sampel adalah kurang daripada 106 cfu/g. Keputusan ujian sensori menunjukkan bahawa penerimaan keseluruhan sampel
ayam salai yang ditambah tokoferol, BHT dan sampel tanpa antioksidan tidak
menunjukkan perbezaan yang signifikan (p>0.05). Secara kesimpulannya, kajian
ini menunjukkan bahawa penambahan tokoferol sebagai antioksidan telah
mengurangkan tekanan oksidatif ayam salai dan formulasi perapan 300 mg/kg
tokoferol mempunyai potensi untuk dibangunkan sebagai produk ayam salai dengan
kestabilan oksidatif tinggi.
Kata kunci: Antioksidan; ayam salai; pengoksidaan lipid;
tokoferol
Abstract
This study was performed to determine the
effectiveness of tocopherol as antioxidant in chicken jerky. The marinade for
jerky was prepared in three formulations with different tocopherol contents at
100 mg/kg, 200 mg/kg and 300 mg/kg, as well as with synthetic antioxidant (BHT)
and without antioxidants. Accelerated shelf-life testing (ASLT) was performed
based on a pre-determined Q10 value of 1.30, where storage of the
jerky at 57 °C for 4 weeks are equivalent to 61.5 days storage at room temperature. The result obtained has shown that there was no
significant difference (p>0.05) in peroxide value (primary oxidation), while
TBARS value (secondary oxidation) of chicken jerky with tocopherol was
significantly (p<0.05) lower than sample without tocopherol. All chicken
jerky samples were found to have darker colour and loss intensity of redness
and yellowness throughout the storage. Chicken jerky with tocopherol showed
that there was no significant difference (p>0.05) in water activity compared
to sample without antioxidant. All the samples became acidic throughout the
storage and showed significant difference (p<0.05), while the total plate
count for all samples were less than 106 cfu/g.
There was no significant different (p>0.05) in overall acceptance of chicken
jerky with tocopherol, BHT and sample without antioxidant, during the sensory
evaluation. As a conclusion, this study showed that the addition of tocopherol
as antioxidant had reduced oxidative stress of chicken jerky and formulation
300 mg/kg tocopherol can be developed to produce chicken jerky product with
high oxidative stability.
Keywords: Antioxidant; chicken jerky; lipid oxidation; tocopherol
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*Pengarang untuk surat-menyurat; email: joe@ukm.edu.my
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