Exploring the historical and food technology aspects of Se’i traditional smoked meat dish from East Nusa Tenggara, Indonesia
Abstract Se’i, a traditional smoked meat dish from East Nusa Tenggara, Indonesia, represents a vital aspect of the region’s cultural heritage. These studies were reviewed by analysing data from peer-reviewed articles, books, and other scholarly materials collected from academic databases, including...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-06-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-025-00284-4 |
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| Summary: | Abstract Se’i, a traditional smoked meat dish from East Nusa Tenggara, Indonesia, represents a vital aspect of the region’s cultural heritage. These studies were reviewed by analysing data from peer-reviewed articles, books, and other scholarly materials collected from academic databases, including google scholar, ScienceDirect, Scopus, and JSTOR. The review focused on the historical, cultural, microbiological, and nutritional aspects of Se’i. Se’i preparation involves smoking meat over wood, which not only adds flavour but also preserves the meat through the antimicrobial properties of smoke. This process enhances the physicochemical properties of Se’i, including its high protein and fat content, while preserving essential nutrients like B vitamins, iron, and zinc. These nutrients are crucial for muscle repair, immune function, and energy production. Microbiologically, smoking helps inhibit harmful microorganisms, ensuring food safety. However, challenges related to the consistency of production, the high fat and sodium content, and the accessibility to markets should be addressed. Despite these concerns, Se’i’s potential for future growth remains significant. With advances in food safety and sustainability and adaptation to modern consumer preferences, Se’i can evolve into a globally recognized delicacy while still preserving its cultural integrity. Moving forward, addressing the challenges and capitalizing on opportunities for innovation will be key in expanding Se’i’s role in both local and international food markets. |
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| ISSN: | 2352-619X |