Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction

A. R. Alina, A. Siti Mashitoh, Abd. Salam Babji, I. Maznah, Y. Muhyiddin, K. M W Syamsul

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The objective of this study is to determine the effects of dietary fiber on the sensory properties of cooked chicken sausages by partial substitution of chicken fat (CF) with red palm mid fraction (RPMF). Four sausage formulations with the fat level of 5% were blended with rice bran 1.5% (RB) and carboxymethyl cellulose (CL). Instrumental analysis of water activity (a w), cook loss, pH value and texture (hardness) were performed to measure physicochemical properties. Sensory properties were estimated using a hedonic test. Statistical analysis was performed by using SPSS. The results showed that this fiber is compatible when used with red palm mid fraction (RPMF) fat in chicken sausages. The panelists indicated that all the formulations except the treatment with RPMF+CL were not significantly different to the control in terms of acceptability. In conclusion, the lipid content, when substituting CF with RPMF, with rice bran carboxymethyl cellulose, yielded acceptable chicken nuggets. This indicates the RPMF and rice bran formulations were equally comparable or better than the CF formulation. It is recommended that multiple analyses with different analytical instrumentation (GC, FTIR and UV-Vis) may explain better the antioxidants behaviour and oxidative stability of the products.

Original languageEnglish
Pages (from-to)57-61
Number of pages5
JournalWorld Applied Sciences Journal
Volume17
Issue numberSPL.ISS1
Publication statusPublished - 2012

Fingerprint

carboxymethylcellulose
rice bran
sausages
chickens
lipids
sensory properties
dietary fiber
instrumentation
oxidative stability
water activity
hardness
physicochemical properties
cellulose
statistical analysis
texture
lipid content
antioxidants
testing

Keywords

  • Carboxymethyl cellulose
  • Physicochemical quality
  • Red palm mid fraction
  • Rice bran

ASJC Scopus subject areas

  • General

Cite this

Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction. / Alina, A. R.; Siti Mashitoh, A.; Babji, Abd. Salam; Maznah, I.; Muhyiddin, Y.; Syamsul, K. M W.

In: World Applied Sciences Journal, Vol. 17, No. SPL.ISS1, 2012, p. 57-61.

Research output: Contribution to journalArticle

Alina, A. R. ; Siti Mashitoh, A. ; Babji, Abd. Salam ; Maznah, I. ; Muhyiddin, Y. ; Syamsul, K. M W. / Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction. In: World Applied Sciences Journal. 2012 ; Vol. 17, No. SPL.ISS1. pp. 57-61.
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