Physicochemical and sensory properties of cow skin crackers from dry salt-preserved skin utilizing sodium meta-bisulfite (SMB)

Abstract

Abstract Cow skin cracker is a traditional Indonesian snack originating from West Sumatra, Indonesia, which is a product of livestock made from cowhide. Sulfites have been widely used for the pretreatment of foodstuffs to improve and maintain process and quality. This study aimed to evaluate the effects of sodium metabisulfite (SMB) added to the soaking process during the manufacture of cow skin crackers at concentrations of 0%, 0.15%, 0.3%, 0.45%, 0.6%, 0.75%, and 0.9% on the physicochemical and sensory properties. Moreover, the residual sulfite content in skin crackers was also evaluated. Adding a higher SMB concentration increases the hardness value and gives a higher residual value; conversely, it can lower the skin crackers’ pH and fat content. The addition of SMB also increased the brightness and reduced the redness and yellowness of skin crackers. Adding 0.3% SMB in the sensory evaluation gave the highest value for taste and texture attributes.