IPB University Expert Reveals the Fact of Lime to Reduce the Fishy Odor of Qurbani Meat

The fishy odor of qurbani meat often becomes a common complaint during Eid-ul-Adha. One of the natural ingredients that are often used to overcome this problem is lime. 

The question is, is lime really effective in removing the odor? Check out the following explanation from IPB University’s Animal Product Technology Expert, Dr Tuti Suryati.

Dr Tuti explained that fishy odor in meat is generally formed due to the reaction of protein and fat decay triggered by bacterial contamination, such as Aeromonas, Enterococcus, Acinetobacter, Moraxella, Chromobacterium, and Pseudomonas. 

This contamination, she said, can occur from blood residue on meat tissue, unsterilized cutting equipment, or human hands touching the meat.

“Fishy odor can be prevented by lowering the pH of the meat using acidic ingredients such as lime, lemon, or vinegar. The citric and ascorbic acid content in lime effectively inhibits the growth of spoilage bacteria,” said Dr Tuti.

However, she cautions that the effectiveness of lime and similar ingredients in removing odors is not very high if the meat has already experienced spoilage. In addition, the use of acidic ingredients can also affect the natural flavor of the meat.

Dr Tuti also revealed that bad odour is not only caused by bacteria, but also due to the fat oxidation process that begins with fat hydrolysis and is catalyzed by the enzyme lipase. Lipase in meat can come from the meat itself, and can also be produced by bacteria that contaminate the meat.

“The presence of free water in meat can accelerate the process of fat hydrolysis, which in turn triggers oxidation and produces off-flavor or bad odor,” she explained.

Therefore, Dr Tuti said, washing meat carelessly is not recommended because it can increase the free water content that triggers damage. Instead, the use of antioxidant-rich seasonings is highly recommended to mask the off-flavor while inhibiting the oxidation reaction.

Simple Techniques for Handling Qurbani Meat at Home

Considering that many qurbani slaughtering is done outside standardized slaughterhouses (RPH), Dr Tuti urges the public to be more careful in handling the meat. She suggested the following steps:

1. Make sure all the blood is completely drained during slaughter.

2. Minimize contamination by keeping equipment and hands clean when handling meat.

3. Distribute the meat as quickly as possible to avoid giving bacteria time to develop.

4. If the meat is to be cooked immediately:

– Wash under running water.

– Cook until the internal temperature of the meat reaches 70-80°C to kill bacteria, or about 15-30 minutes at boiling water for chicken, or about 30-60 minutes for beef and lamb, but depending on the size of the cut.

– Use antioxidant-rich spices according to the needs of the dish, such as onion, garlic, onion, pepper, coriander, cinnamon, cloves, star anise, nutmeg, tamarind, red chili, and so on.

5. If the meat is to be stored:

– Wash under running water and give a final rinse with boiled water.

– Dry the surface of the meat using clean paper towels.

– Store in the refrigerator until cold, then freeze in the freezer.

– When ready to use, thaw gently in the refrigerator for 24 hours.

Dr Tuti reiterated that lime can indeed help reduce the fishy smell of qurbani meat, but its use should not change the taste of the meat and cannot be relied on as the main solution. 

“Prevention from the beginning through hygienic handling and proper processing remains the key to maintaining the quality of qurbani meat,” she concluded. (IAAS/FMT)