Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage) Article Swipe
Putu Cisya Andryani
,
Faleh Setia Budi
,
Abdul Rohman
,
Dachriyanus Dachriyanus
,
Nor Kartini Abu Bakar
,
Nancy Dewi Yuliana
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.22437/ifstj.v8i2.38369
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.22437/ifstj.v8i2.38369
— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifically for Muslims unable to consume pork. Therefore, this study aimed to characterize volatile compounds and physical properties of chicken and pork “Urutan” available in Balinese market. Volatile compounds were analyzed using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and multivariate data analysis. Physical characteristics assessed were texture, color, and water holding capacity (WHC). Multivariate analysis was conducted for the data collected to determine distinct volatile compounds as well as physical profiles of chicken and pork “Urutan”. The score plots of orthogonal projection to the least square-discriminant analysis (OPLS-DA) of volatile data showed distinct grouping among chicken and pork “Urutan”. Based on Variable Importance in Projection (VIP) scores and Correlation Coefficients, the most significant volatile markers in chicken “Urutan” were formic acid, 2,5-dimethyl-furan, and 6-methyl-tridecane, while 1-octen-3-ol, 3,6-dimethyl-octane, and 1-Octen-3-one were identified as markers of pork “Urutan”. The results of physical analysis showed significant differences between springiness, lightness, and WHC of both products. There were no significant differences between hardness, cohesiveness, gumminess, a*, and b* values. Volatilomics was found to be a more reliable method for differentiating chicken “Urutan” from pork “Urutan”, compared to using physical characteristics only.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.22437/ifstj.v8i2.38369
- https://online-journal.unja.ac.id/ifstj/article/download/38369/21739
- OA Status
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- Related Works
- 10
- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4412881298Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.22437/ifstj.v8i2.38369Digital Object Identifier
- Title
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Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage)Work title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2025Year of publication
- Publication date
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2025-07-27Full publication date if available
- Authors
-
Putu Cisya Andryani, Faleh Setia Budi, Abdul Rohman, Dachriyanus Dachriyanus, Nor Kartini Abu Bakar, Nancy Dewi YulianaList of authors in order
- Landing page
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https://doi.org/10.22437/ifstj.v8i2.38369Publisher landing page
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https://online-journal.unja.ac.id/ifstj/article/download/38369/21739Direct link to full text PDF
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YesWhether a free full text is available
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diamondOpen access status per OpenAlex
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https://online-journal.unja.ac.id/ifstj/article/download/38369/21739Direct OA link when available
- Concepts
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Food science, Toxicology, Environmental science, Chemistry, BiologyTop concepts (fields/topics) attached by OpenAlex
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0Total citation count in OpenAlex
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10Other works algorithmically related by OpenAlex
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