Thesis

Effects of High-Pressure Processing on the Physicochemical, Microstructural, and Sensory Properties of Indonesian Satay Produced from Chicken, Tempeh, and Shiitake Mushroom

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Negative effects on meat consumption have prompted the rise of protein alternatives. Although chicken
is rich in protein, it has no dietary fibre. Hence, alternative fibre and protein-rich ingredients can be
found in shiitake mushrooms with an umami flavour and tempeh with a dense texture. High-pressure
processing (HPP) can improve the texture and technological functionalities of various foods. The study
aims to develop Indonesian satay using chicken, hybrid, and PBMA formulations treated with and
without HPP. The analysis focused on the physicochemical, microstructural, and sensory properties of
satay formulations with and without HPP. Proximate analysis solely examined differences among satay
formulations without HPP. Based on the physicochemical results, HPP significantly affected cooking yield,
WHC, pH, colour, hardness, and chewiness between satay formulations. HPP significantly increased
cooking yield between formulations, while significantly reduced the hardness and chewiness in chicken
satay formulations. Meanwhile, HPP had no significant impact on shrinkage and gel strength. However,
chicken in gel strength was significantly higher from hybrid and PBMA formulations. In scanning electron
microscopy (SEM), HPP produced a dense and homogeneous satay microstructure, with PBMA
formulations showing less homogeneity with uneven cavities, whereas chicken and hybrid having similar,
homogeneous structures with fewer cavities. Panellists rated the sensory properties of chicken satays
treated with HPP as the most acceptable, with no significant differences between chicken without HPP
and hybrid formulations treated with and without HPP. The hybrid formulation treated with HPP could
be an alternative for developing Indonesian satay based on its physicochemical, microstructural, and
sensorial properties. In proximate analysis, chicken formulation showed the highest protein and ash.
Interestingly, substituting chicken formulation with PBMA significantly increased fat, fibre, and moisture,
with comparable carbohydrate content, while protein and ash remained lower.

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Availability

Detail Information

Series Title

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Call Number

FT 24-025

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

tempeh
shiitake mushroom
Chicken
high-pressure processing (HPP)
satay

Specific Detail Info

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Statement of Responsibility

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