Optimization of Indonesian Goat Satay Gridiron with Velocity Airflow Control at 40 Skewers Capacity

Abstract

Effects of different airflow velocity at 2 m/s, 4 m/s, and 6 m/s on the quality characteristics of Indonesian goat satay were investigated. The purpose of this study was to prevent the quality deterioration caused by overcooking process on traditional satay machine which depend on it airflow velocity by using a new design of satay machine with 40 skewers capacity. The results of this study indicated that the use of new machine with controllable airflow can minimize textural quality loss caused by high airflow velocity than that of the conventional satay machine. The use of new satay machine with controllable airflow velocity at 2 m/s showed lower tenderness on the goat meat satay than that of the control (P<0.05). Airflow velocity at 2 m/s for 10 min resulted in the highest scores of lightness (CIE L*), lowest texture (P<0.05) among all treatments and better preference sensory evaluation than those of conventional method (P<0.05). Moreover, this study indicated that the higher airflow velocities apply to the Indonesian goat satay could result in harder texture of meat, darker colour, and also lower overall sensory scores in consumer acceptance.