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Academic literature on the topic 'Chicken sausage'
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Journal articles on the topic "Chicken sausage"
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Herlina, Herlina, Satriya Bayu Aji, and Bambang Herry Purnomo. "Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 1 (2021): 67–77. http://dx.doi.org/10.21776/ub.industria.2021.010.01.8.
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Abstract This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine the sausage’s physical, chemical, and sensory properties. The formulation of chicken sausage with analog meat substitution used a completely randomized design method with a single factor (chicken meat and analog meat ratio), with five treatments and each treatment was repeated three times. The five treatments are P1 = 90% chicken meat : 10% analog meat, P2 = 80% chicken meat : 20% analog meat, P3 = 70% chicken meat : 30% analog meat, P4 = 60% chicken meat : 40% analog meat and P5 = 50% chicken : 50% analog meat. The results showed that the substitution of chicken meat with analog meat had a significant effect on the physical, chemical, and sensory properties of chicken sausage. The results show that 70% chicken meat and 30% analog meat is the best treatment. Keywords: analog meat, chicken sausage, substitution
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Swastike, W., E. Suryanto, Rusman, et al. "The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder." Food Research 5, S2 (2021): 113–19. http://dx.doi.org/10.26656/fr.2017.5(s2).019.
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This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.
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Arifin, Norlelawati, Nurhani Fatihah Mohd Hanifah, and Hanis Nadia Yahya. "Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution." Malaysian Journal of Science Health & Technology 7, no. 1 (2021): 34–42. http://dx.doi.org/10.33102/mjosht.v7i1.137.
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Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.
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Ningsi, Sakina, John E. G. Rompis, E. H. B. Sondakh, and Nova Lontaan. "PENGARUH PENGGUNAAN TAHU SEBAGAI EXTENDER TERHADAP SIFAT ORGANOLEPTIK SOSIS AYAM." ZOOTEC 37, no. 2 (2017): 341. http://dx.doi.org/10.35792/zot.37.2.2017.16152.
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THE USE OF TOFU AS EXTENDER ON ORGANOLEPTIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study was conducted to know about the use of tofu as an extender to sausage product of broiler on the organoleptic characteristics. The material used in this study were broiler meat (breast chicken), tofu and the ingredients for sausage making. Five treatments tested in this research consisted of T0 500 g of meat without tofu, T1 475 g of meat and tofu 25 g, T2 450 g of meat and tofu 50 g, T3 425 g of meat and tofu 75 g, T4 100 g of meat and tofu 100 g. This research used complete randomized design and was tested by 35 of panelist to determine organoleptic data of sausage product. The data measured in this research used hedonic scale. The variable measured consisted of color, flavor, texture, taste of sausages. Determination of the difference of average was done by BNJ test. The result showed that the treatment was significant effect on color, flavor, texture, taste of sausage. The conclusion of this study based on organoleptic characteristics, The use of 25 g tofu as extender ingredient to 475 g of meat can be used on making chicken sausage.Keywords: Sausages, Chicken, Tofu, Organoletic
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Borty, Shuvho Chakra, Md Hiron Khan, Tanvir Ahammed, et al. "Microbial and sensory evaluation of Bangladeshi frozen chicken sausage." Asian Journal of Medical and Biological Research 1, no. 3 (2016): 463–70. http://dx.doi.org/10.3329/ajmbr.v1i3.26463.
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The purpose of this study was to evaluate the microbiological safety and the effect of some synthetic chemicals with comparison to natural additives such as rosemary extract in preventing microbial growth and as a source of antioxidant by maintaining GHP as well as GMP of Bangladeshi processed chicken sausages with low fat content to correlate some scientific evidence in producing cancer and cardiovascular diseases by the consumption of meat product. Two experimental batches of chicken sausage were prepared according to Bangladeshi standard using different parameters of ingredients. Then centesimal parameter, PH and instrumental color of the product were analyzed according to standard protocol. A sensory parameter was also checked by ranking the acceptance level of consumers about different batches of chicken sausage. The sensory properties and the instrumental color parameter of two experimental batches of chicken sausage A and B were found almost similar in comparison to the commercial cured chicken sausage C but quite dissimilar in comparison to commercial uncured sausage D. Total coliforms were observed 4.4 × 10 for sausage A and 5.3 × 10 for sausage B, while the most probable number (MPN) for E. coli was 1.7 for both products. The counting of sulphite reducing Clostridium was 2 cfu/g and 3 cfu/g for both of the batches A and B consecutively. The coagulase-positive Staphylococci and lactose fermenting Salmonella was not found in any batches of chicken sausage.The results of this experiment clearly mentioned the possibility of producing safe and high quality chicken sausage with reduced fat content in Bangladesh by using natural pigments and antioxidants.Asian J. Med. Biol. Res. December 2015, 1(3): 463-470
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Ramezani, Houra, Khadijeh Abhari, Zahra Pilevar, Hosseini Hedayat, and Abdorreza Mohammadi. "Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage." Foods and Raw Materials 8, no. 1 (2020): 107–14. http://dx.doi.org/10.21603/2308-4057-2020-1-107-114.
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Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases. The present study was performed to estimate the food safety status of processed meat products available in Iran and evaluate the related effective factors.
 Study objects and methods. 140 samples of seven most popular commercial types of cooked sausages were obtained from four major meat factories (A, B, C and D) in 140 samples were collected from seven most popular commercial types of cooked sausages as follows: beef salami 90%, chicken salami 90%, dry cured sausage 70%, dry cured salami 60%, beef sausages 55%, chicken sausages 55% and Frankfurt sausage 40% (n = 5) from four major meat factories (A, B, C and D) in Tehran. The samples were screened for residual nitrite, ascorbic acid, and nitrosamine contents on days 0, 7, 14, 21, and 28. The results indicated that products from meat factory B had lower residual nitrite content in the samples with high content of meat. Beef salami (90% of meat) and Frankfurt sausage (40% of meat) contained the lowest and highest amounts of residual nitrite on day 0 – 73.99 and 177.42 mg of nitrite per 1 kg of meat, respectively.
 Results and discussion. Beef salami contained 90% of meat, chicken salami – 90%, dry cured sausage –70%, dry cured salami – 60%, beef sausages – 55%, chicken sausages – 55%, and Frankfurt sausage – 40% (n = 5). Nitrite reduction rates in sausages with a smaller diameter, e.g. Frankfurt sausage, were significantly lower (P < 0.05), compared to salami samples. The difference can be explained by the shorter cooking time. Nitrosamine formation increased during refrigerated storage; however, it was not significant in all samples. During refrigerated storage, nitrosamine formation depended on the level of added nitrite, the amount of residual nitrite, ascorbic acid, pH, and cooking temperature. Ascorbic acid content decreased significantly (P < 0.05) during refrigerated storage.
 Conclusion. The findings demonstrate significant correlation between the meat content, cooking time, nitrite content, and nitrosamine formation.
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Ismanto, Arif, and Sitiani Subaihah. "Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)." Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 10, no. 1 (2020): 45. http://dx.doi.org/10.46549/jipvet.v10i1.84.
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This study aims to determine the effect of adding soursop leaf extract (SLE) at level 0 (control), 2, 4, and 6% (the weight of SLE /the weight of the dough) on the physical, organoleptic and antioxidant qualities of chicken sausages. A Completely Randomized Design (CRD) was used in this study. Data analysis was performed using analysis of variance (ANOVA) and further tested using the Least Significant Difference Test (LSD). The results showed that differences in SLE levels did not significantly affect the physical quality of chicken sausages, but did change the color, aroma, texture, and taste. The color, smell, texture, and taste of chicken sausage with the addition of 6% SLE showed results that appeared to be greener, had a stronger soursop aroma, more elastic, and tasted more bitter than the other treatments (P <0.05). The lowest antioxidant activity was shown by SLE 0% in both the dough (39.78%) and cooked sausage (17.10%). The highest antioxidant activity was SLE 6%, with antioxidant activity of 57.63% in the dough and 37.43% in cooked sausages. The addition of chicken sausage does not affect physical quality but has a significant impact on the soursop leaf extract test on organoleptic color, aroma, texture, and taste. The best organoleptic quality is demonstrated at 4% SLE. The addition of soursop leaf extract level is accompanied by increased levels of antioxidants both in the dough and in cooked sausage.
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SAMAXA, RONALD GAELEKOLWE, MAITSHWARELO IGNATIUS MATSHEKA, SUNUNGUKO WATA MPOLOKA, and BERHANU ABEGAZ GASHE. "Prevalence and Antimicrobial Susceptibility of Salmonella Isolated from a Variety of Raw Meat Sausages in Gaborone (Botswana) Retail Stores." Journal of Food Protection 75, no. 4 (2012): 637–42. http://dx.doi.org/10.4315/0362-028x.jfp-11-438.
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The objective of the study was to provide baseline data on the prevalence and antimicrobial susceptibility of Salmonella in different types of raw meat sausages directly accessible to the consumers in Gaborone, Botswana. A total of 300 raw sausages comprising 79 beef, 78 pork, 72 chicken, and 71 mutton samples were concurrently analyzed for the presence of Salmonella using a conventional culture method and a validated PCR method. The PCR assay results were in full concordance with those of the conventional culture method for the detection of Salmonella. Sixty-five (21.7%) of 300 samples were positive for Salmonella by both the conventional culture method and PCR assay. Even though more chicken samples contained Salmonella than did any other sausage type, the difference in the presence of Salmonella among the four sausages types was not significant. Eleven serotypes were identified, and Salmonella enterica subsp. salamae II was most prevalent in all the sausage types. Beef sausages generally had higher mesophilic bacterial counts than did the other three sausage types. However, higher microbial counts were not reflective of the presence of salmonellae. Susceptibility of the Salmonella enterica serotypes to 20 antimicrobial agents was determined, and Salmonella Muenchen was resistant to the widest array of agents and was mostly isolated from chicken sausages. Regardless of the meat of origin, all 65 Salmonella isolates were resistant to at least four antimicrobial agents: amikacin, gentamicin, cefuroxime, and tombramycin. This resistance profile group was the most common in all four sausage types, comprising 90% of all Salmonella isolates from beef, 71% from pork, 63% from mutton, and 35% from chicken. These results suggest that raw sausages pose a risk of transmitting multidrug-resistant Salmonella isolates to consumers.
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Wulandari, Dwi, Yuny Erwanto, Yudi Pranoto, Rusman Rusman, and Sugiyanto Sugiyanto. "Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage." Jurnal Ilmu dan Teknologi Hasil Ternak 15, no. 3 (2020): 142–51. http://dx.doi.org/10.21776/ub.jitek.2020.015.03.2.
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This research aims to determine the physical properties and the bacterial counts of chicken sausages that were given an edible coating made from a combination of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase during chilled storage. The parameters observed included, pH, moisture, protein content, weight loss, tenderness, and the bacterial counts. Data were analyzed with a completely randomized design (CRD) factorial pattern 4 x 4 with three replications. The first factor was the level of edible coating 0%, 5%, 10%, and 15% w/vol. The s factor was the storage time at 10°C which was 0, 5, 10, and 15 d. The results showed the pH and moisture during storage decreased, while the protein content, weight loss, tenderness, and the bacterial count sausages increased. Increasing the level of edible coating to hold sausage weight loss, while the pH and bacterial count of chicken sausage decrease. Increase the level of edible coating adds to the water content, protein content, and sausage tenderness. The use of a combined edible coating of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase to 15% could maintain the quality of chicken sausage based on national standard during 15 dof chilled storage BSN-3820-2015.
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Ismanto, Arif, and Deny Sumarna. "PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM." Buletin Peternakan 40, no. 1 (2016): 57. http://dx.doi.org/10.21059/buletinpeternak.v40i1.9213.
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<p class="Default"><em>Various microfloras residing in the human colon are significantly affected by dietary fiber. Shortage of dietary fiber in the human daily consumption contributes to gastrointestinal metabolic and cardiovascular disease. One source of dietary fiber is a type of various seaweeds. This research was conducted to determine the effect of carrageenan addition on restructured meat products quality (chemical, physical, sensory and microstructure). There were four treatments in this experiment, (1) chicken sausages without carrageenan addition, (2) chicken sausage with 3% carrageenan addition , (3) chicken sausage with 6% carrageenan addition, and (4) chicken sausage with 9% carrageenan addition. The parameters observed were chemical composition (collagen, fat, water, protein), physical quality (pH, tenderness, water holding capacity (WHC), cooking loss), sensory properties (colour, textures, taste, flavor, acceptability) and microstructure. Chemical composition and physical qualities data were analyzed using Anova. The differences between means were analyzed using Least Significant Different (LSD). Sensory properties data were tested using Method of Successive Interval (MSI). The results showed that the addition of carrageenan at different levels significantly (P&lt;0,05) affected water content and pH value. The addition of carrageenan at different levels also affected taste of chicken sausages. The addition of carrageenan at different levels had no effect on color, aroma, texture, tenderness, and acceptability. Microstructure analysis showed that addition of carragenan lead to the appearence of gel network. </em></p><p class="Default"><em>(Key words: Carrageenan, Chicken sausages, Chemical composition, Physical quality, Sensory quality, Miacrostructure)</em></p>