Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination

E. Saputro (Indonesia Center for Livestock Training, Ministry of Agriculture)
L. E. Radiati (Department of Animal Product Technology, Faculty of Animal Science, University of Brawijaya)
W. Warsito (Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Brawijaya)
D. Rosyidi (Department of Animal Product Technology, Faculty of Animal Science, University of Brawijaya)

Tropical Animal Science Journal
Vol. 45 No. 2 (2022): Tropical Animal Science Journal

This study aimed to mitigate the carcinogen formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled goat satay by marinating raw goat-satay with shallots (Allium cepa var. Ascalonicum) juices. The experiment used a 2 x 4 split-plot factorial randomized block design. The experiment consisted of 2 treatments of 2 goat satay types (without and with sliced fat) and 4 treatments of marination with shallots juice at concentrations of 0%, 10%, 20%, and 30% (gmL-1 of fresh shallots in distilled water) for 60 minutes at 4 °C. A total of 24 samples of raw and grilled goat-satay were used for 3 replication groups. The marination with 10% and 20% shallots juices significantly reduced the BaP and BaA until they were not detected even though they increased the non-carcinogenic Pyr levels in the grilled goat-satay with and without sliced fat. The marination with 10%, 20%, and 30% shallots juice significantly prevented the formation of Phe, Ace, and Nap so that they were not detected in the grilled goat-satay with and without sliced fat. The marination with 30% shallots juice of raw goat-satay without sliced fat resulted in the highest antioxidant activities and detectable BaP levels (3.88 mg kg-1).