Physicochemical, microbiological, and sensory characteristics of " Sui Wu'u " traditional pork products from Bajawa, West Flores, Indonesia

• Published in: Veterinary World Vol. 16; no. 5; pp. 1165 - 1175
• Main Authors: Rubak, Yuliana Tandi, Lalel, Herianus J D, Sanam, Maxs Urias Ebenhaizar
• Format: Journal Article
• Language: English
• Published: India Veterinary World 01.05.2023
• Subjects: bajawa; meat preservation; sensory characteristics; sui wu’u; meat preservation; Bajawa; sensory characteristics; Sui Wu’u
• ISSN: 0972-8988; 2231-0916
• DOI: 10.14202/vetworld.2023.1165-1175

is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container ( for months. After 6 months of storage, this study examined the physicochemical, microbiological, and sensory properties of . products were prepared using the traditional recipe from the Bajawa community. Fresh pork (pork belly and backfat), corn flour, and salt were purchased from local/traditional markets at proportions of 65%, 30%, and 5%, respectively. The physicochemical, amino acid, fatty acid profile, microbiological, and sensory properties of were evaluated after being stored for 6 months in a bamboo container ( ). The results indicated that these were mainly characterized by high-fat levels, followed by protein. The pH value, salt content, moisture content, and water activity were 4.72%, 1.72%, 6.11%, and 0.62%, respectively. Minerals (K, P, Se, and Zn) and vitamin B6, as well as amino acids, such as leucine, phenylalanine, lysine (essential amino acids), glycine, proline, glutamic acid, and alanine (non-essential amino acids), are present in . The fatty acid profile was dominated by monounsaturated fatty acids (MUFA) (21.69%), saturated fatty acids (SFA) (17.78%), and polyunsaturated fatty acids (PUFA) (5.36%). Monounsaturated fatty acids, oleic acid (C18:1n9) was the most abundant fatty acid in , followed by palmitic acid SFA (C16:0); MUFA stearic acid (C18:0); and PUFA linoleic (C18:2n-6). The microbiological characteristics of showed no detectable microorganisms (<10 CFU/g) for , total and total , and average values of 4.4 × 10 CFU/g for total microbes, which were still below the maximum limit of microbial contamination according to the regulations of the Food and Drug Supervisory Agency of the Republic of Indonesia. The sensory assessment indicated that panelists highly preferred (rated as very like) for all sensory attributes. The physicochemical, microbiological, and sensory characteristics of after 6 months of storage indicated that it still provides essential nutrients for the body and is quite safe for consumption. The stability of shelf life can be attributed to the appropriate combination of pork, salt, corn flour, bamboo packaging ( ), and storage temperature. The high-fat content in can be reduced by increasing the proportion of lean meat. Ensuring strict sanitation during the manufacturing process, using high-quality pork, salt, corn flour, and proper packaging with bamboo can further improve the safety of for consumption.