Kesan penambahan kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti sosej ayam

Translated title of the contribution: The addition of kappaphycus alvarezii, fish and chicken feet gelatins effects on the properties of chicken sausages

Nor Hidayah Ismail, Salma Mohamad Yusop, Abd. Salam Babji, Mohamad Yusof Maskat

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Kappaphycus alvarezii rich in carrageenan, which is widely used in the food industry as a thickening agent and stabilizer. Fish gelatin and chicken gelatin were used in food products to replace bovine gelatin which has many issues, especially halal and Bovine Spongiform Encephalopathy (BSE). This study was carried out to investigate the effects of the adding Kappaphycus alvarezii, fish gelatin and chicken feet gelatin on quality characteristics of chicken sausages. Two optimum formulation T1 (10% Kappaphycus alvarezii, 3.81% fish gelatin, 7.63% chicken feet gelatin) and T2 (2.57% Kappaphycus alvarezii, 5%, fish gelatin, 7.63% chicken feet gelatin) were analyzed and the quality characteristics were evaluated against control sausage (C). The quality of chicken sausage was based on proximate analysis and shelf life study (pH, TBA value and colour). The shelf life study was carried out during 3 weeks of chill storage at 4 ± 1°C. The addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin improved (p<0.05) ash and protein but reduced (p<0.05) fat content. Higher pH values (p<0.05) were recorded for T1 and T2 in comparison to C during storage time. Lower TBA values (p<0.05) were recorded for T1 and T2 in comparison to C during storage time. Addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin change the colour of sausages throughout the storage periods. This study showed that addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin mixture at optimum level produced better quality chicken sausages.

Original languageMalay
Pages (from-to)1157-1165
Number of pages9
JournalSains Malaysiana
Volume47
Issue number6
DOIs
Publication statusPublished - 1 Jun 2018

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Kappaphycus alvarezii
sausages
gelatin
chickens
fish
storage time
shelf life
thickeners
bovine spongiform encephalopathy
color
carrageenan

ASJC Scopus subject areas

  • General

Cite this

Kesan penambahan kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti sosej ayam. / Ismail, Nor Hidayah; Mohamad Yusop, Salma; Babji, Abd. Salam; Maskat, Mohamad Yusof.

In: Sains Malaysiana, Vol. 47, No. 6, 01.06.2018, p. 1157-1165.

Research output: Contribution to journalArticle

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abstract = "Kappaphycus alvarezii rich in carrageenan, which is widely used in the food industry as a thickening agent and stabilizer. Fish gelatin and chicken gelatin were used in food products to replace bovine gelatin which has many issues, especially halal and Bovine Spongiform Encephalopathy (BSE). This study was carried out to investigate the effects of the adding Kappaphycus alvarezii, fish gelatin and chicken feet gelatin on quality characteristics of chicken sausages. Two optimum formulation T1 (10{\%} Kappaphycus alvarezii, 3.81{\%} fish gelatin, 7.63{\%} chicken feet gelatin) and T2 (2.57{\%} Kappaphycus alvarezii, 5{\%}, fish gelatin, 7.63{\%} chicken feet gelatin) were analyzed and the quality characteristics were evaluated against control sausage (C). The quality of chicken sausage was based on proximate analysis and shelf life study (pH, TBA value and colour). The shelf life study was carried out during 3 weeks of chill storage at 4 ± 1°C. The addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin improved (p<0.05) ash and protein but reduced (p<0.05) fat content. Higher pH values (p<0.05) were recorded for T1 and T2 in comparison to C during storage time. Lower TBA values (p<0.05) were recorded for T1 and T2 in comparison to C during storage time. Addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin change the colour of sausages throughout the storage periods. This study showed that addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin mixture at optimum level produced better quality chicken sausages.",
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AB - Kappaphycus alvarezii rich in carrageenan, which is widely used in the food industry as a thickening agent and stabilizer. Fish gelatin and chicken gelatin were used in food products to replace bovine gelatin which has many issues, especially halal and Bovine Spongiform Encephalopathy (BSE). This study was carried out to investigate the effects of the adding Kappaphycus alvarezii, fish gelatin and chicken feet gelatin on quality characteristics of chicken sausages. Two optimum formulation T1 (10% Kappaphycus alvarezii, 3.81% fish gelatin, 7.63% chicken feet gelatin) and T2 (2.57% Kappaphycus alvarezii, 5%, fish gelatin, 7.63% chicken feet gelatin) were analyzed and the quality characteristics were evaluated against control sausage (C). The quality of chicken sausage was based on proximate analysis and shelf life study (pH, TBA value and colour). The shelf life study was carried out during 3 weeks of chill storage at 4 ± 1°C. The addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin improved (p<0.05) ash and protein but reduced (p<0.05) fat content. Higher pH values (p<0.05) were recorded for T1 and T2 in comparison to C during storage time. Lower TBA values (p<0.05) were recorded for T1 and T2 in comparison to C during storage time. Addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin change the colour of sausages throughout the storage periods. This study showed that addition of Kappaphycus alvarezii, fish gelatin and chicken feet gelatin mixture at optimum level produced better quality chicken sausages.

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