Natural food preservatives: Liquid Smoke

Commercial Liquid Smoke
Source: en.wikipedia.org

Liquid smoke can be applied to food products with a variety of methods, namely by mixing, dipping / immersion, injection, liquid smoke mixing in boiling water, and spraying.

Mixing methods typically used in processed meat products, flavor is added in varying amounts. This method can be used on fish, meat emulsions, seasoning meat, mayonnaise, sausages, and cheese.

Dipping or soaking can produce high quality organoleptic mainly on the results of processed meat products in the shoulder and abdomen.

The aroma of smoke is injected in varying amounts (0.2-1%), will provide uniform flavor.

Method of mixing liquid smoke in boiling water can be used in processing smoked fish fillets, presto milkfish, and fish balls. Liquid smoke mixed in the water used for boiling or steaming fish products. advantages of this method are the components of smoke are much more distributed into the product and also coating the outside of the product.

Smoke
Source: www.stockvault.com

Mastermind behind food preservation? 
Liquid smoke antimicrobial activity is mainly due to the chemical compounds contained in the smoke such as phenol, formaldehyde, acetic acid, and kreosat that attaches to the surface of the material and then will inhibit spore formation and growth of several types of fungi and bacteria. The phenolic compounds can inhibit bacterial growth by extending the lag phase.

Science of Rendang: The Most Delicious Food (CNN Version)

Rendang

Rendang is a typical food of West Sumatra made ​​of meat , coconut milk and other spices . The cuisine is not only liked by the people of West Sumatra , but also by residents of other areas . Currently, almost all of Padang restaurant that widely spread all over Indonesia provides rendang as one of the main menu .

Generally there are two types of rendang , rendang is also known as wet " Kalio " , and dry rendang . Rendang wet water content of 40-60 % , light brown color and teksur tender meat , while the dry rendang water content of less than 40 % , blackish brown color , the texture of the meat is a bit harsh . The shelf life of wet rendang 2 to 3 days and dried rendang 1 to 2 weeks .

Damage that occurs during storage rendang is becoming rancid flavor changes , due to the oxidation of fats and fatty meat of the coconut is used in the processing . This is because the rancidity process of fat oxidation by oxygen or the hydrolysis process that generates fat -free fat . Fat hydrolysis process can also occur due to the presence of lipase enzyme found on the product or enzymes produced by microbes that cause decay .

Microbes that can grow during storage is heat-resistant bacteria . In the beef rendang which was left open at a temperature of 25-30 C identified as many as 13 species of bacteria , especially of the genus Bacillus sp and Stapphylococcus aureus . Method that can be done to prevent microbial growth is to perform the sterilization process .

Do You Know Rendang Seasoning Have an Antibacterial Activity?
Rendang seasoning has antimicrobial activity against microbial flora found in meat extract , milk is also a mixture of meat and milk extracts . Effect of seasoning against B. cereus greater than the microbial flora present in the food .

Seasoning is bactericidal against E. coli , S. typhimurium and V. colerae at a concentration of 5 % for E. coli . Seasoning that has been sterilized ( 121 C for 15 min ) , antimicrobial has lost power and led to the stimulation of the growth of bacteria . Similarly when the spice is heated . When the seasoning will be stored in the refrigerator , then the only effective when kept less than a week .

Fresh rendang seasoning processed industry with a concentration of 5% is bactericidal against S. typhimurium , S. aureus , E. coli , B. cereus and P. aeruginosa . The inhibitory effect of seasoning tested against several bacteria suspected because of the antimicrobial activity of spices , especially red pepper seasoning constituent which is the largest component of seasoning rendang which is about 75 % .