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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>
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Hardoyono, Fajar. "PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE]." Jurnal Penelitian Agama 16, no. 1 (2015): 106–19. http://dx.doi.org/10.24090/jpa.v16i1.2015.pp106-119.
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Abstract: This article discusses the testing of food products processed meat using real time PCR instrument, an infrared spectrophotometer FTIR, GCMS, and electronic nose. Samples tested were processed meat products that include pure beef, mutton pure, pure pork, beef sausage, chicken sausage, goat sausage, pork sausage, veal nuggets, chicken nuggets, as well as processed products deliberately contaminated with the pigs. Testing of samples using four types of instruments that includes real-time PCR, spectrophotometry infrared FTIR, GC/MS, and the electronic nose was able to distinguish good quantitative differences between one sample with another sample. In the sample testing of food products manufactured by large-scale manufacturer of Small and Medium Enterprises (SMEs) and have not labeled halal, researchers have not found contamination pork elements on sausages nuggets, beef, and meatballs products.
 Keywords: Authentication Halal, Real Time PCR, FTIR, GC/MS, E-nose, Meat
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Bulkaini, Bulkaini, Rini Mastuti, B. R. D. Wulandari, Maskur Maskur, and Djoko Kisworo. "Physical Characteristics of Meat Chicken Cull Egg Sausage With The Addition Of Tapioca Flour." Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), Indonesian Journal of Animal Science and Technology 6, no. 2 (2020): 96. http://dx.doi.org/10.29303/jitpi.v6i2.80.
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Sausages are crushed meat mixed with spices, then put in casings from animal intestine or oval shaped plastic, slightly flattened and elongated. The purpose of this study was to determine the effect of the level of tapioca flour addition on the physical characteristics of the chicken cull egg sausage. The research material is the rejected laying hen meat taken in the muscles of the chest and thighs, tapioca flour and a number of seasonings. 2,000 grams of chicken meat were randomly divided into parts into 4 treatments with 3 replications: 0% (P1), 10% (P2), 20% (P3) and 30% (P4). The research began with the provision of commercial tapioca flour and continued with the production of sausages using conventional methods. Testing the physical characteristics of sausages: The water binding capacity (DIA) was carried out by the Hamm method, cooking losses by the boiling method, tenderness by the Warner-Bratzler method and the pH value by the Ockerman method. The sausage physical characteristics data were analyzed using Analysis of Variance based on a Completely Randomized Directional Pattern design and continued with Duncan's New Multiple Range Test. The results of the analysis of variance showed that the level of tapioca flour addition in the process of making chicken sausage had a significant effect (P <0.05) on DIA and cooking losses, while pH and tenderness had no significant effect (P> 0.05). The addition of tapioca flour at the level of 10% gives a normal sausage pH of 6.03 ± 0.06 and cooking losses of 13.33 ± 5.77%.
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Rokib, M., M. Habib, MA Hashem, and MS Ali. "Value addition of low fat chicken sausage with rice and wheat flour." Bangladesh Journal of Animal Science 48, no. 2 (2020): 99–107. http://dx.doi.org/10.3329/bjas.v48i2.46763.
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The study was conducted to evaluate the effect of rice and wheat flours on low fat chicken sausages. Sausages were prepared into three different groups: control; broiler breast meat sausage without any flour (T1), sausage with addition of 10% rice flour (T2) &10% wheat flour (T3). All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate compositions of different sausages were analyzed and highly significant (p<0.01) differences were found in DM (%) and CP (%). Significantly (p<0.01) lower DM (%) and higher CP (%) was found in T1. Both DM (%) and CP (%) content were increased with increase of storage time. The storage period have significant (p<0.01) effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In both cases the values were increased with increase of storage period. Different types of sausage and storage period have an effect on redness (a*) value. In sensory analysis, significantly lower flavor, juiciness and tenderness were found in T1. Although flavzAQAor, juiciness and tenderness were varied during sensory evaluation, overall acceptability did not differ among the three treatments. Results of this study revealed that low fat chicken sausages can be made with 10% rice and wheat flour without lowering the overall acceptability.
 Bang. J. Anim. Sci. 2019. 48 (2): 99-107
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Pradhan, Hareram, Sabitri Poudel, Huma Bokkhim, Krishna Prasad Rai, and Sanjeev Kumar Karn. "Status of Sodium Nitrite in Meat and Meat Products Available in the Market of Kathmandu, Nepal." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 47–50. http://dx.doi.org/10.3126/jfstn.v11i0.29709.
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Sodium nitrite was determined in 64 meat and meat products available in National Food and Feed Reference Laboratory from July 2017 to June 2018 following the AOAC (2016). None of the samples exceeded the Government of Nepal and India standard (200 ppm) and approximately five percent of the total samples had crossed the European Union standard (150ppm). Highest range (1.49-165.72 ppm) of sodium nitrite was found in chicken sausages and lowest (Not detected-55.83 ppm) in miscellaneous products (meat pickle, mo:mo, kebab, dried meat, and claws) .Chicken and buff sausages were spiked at 50, 100 and 200 ppm level and the recovery were found to be 84.32, 94.97, 89.97 and 99.84, 104.36, 105.99% respectively. Overall recovery were significantly higher (p=0.000) in buff sausage (103.40 ± 3.57%) than in chicken sausage (89.75 ± 4.79 %) at 5% level of significance. Sodium nitrite in the quality control sample was found to be 162.5±1.08 ppm which was within the range (138-226ppm) given by the supplier.
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Canti, M., A. Murdiati, S. Naruki, and Supriyanto. "Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder." Food Research 5, no. 3 (2021): 249–61. http://dx.doi.org/10.26656/fr.2017.5(3).544.
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Jack beans are one of the legumes with a high protein content to make protein isolates. This research aimed to evaluate the physical, sensory and proximate qualities of chicken sausages with jack bean protein isolate (JBPI) and the combination of JBPI and soy protein isolate (SPI) as a binder to improve the quality of the chicken sausages. This research included the preparation of JBPI and chicken sausages. The treatments were formulated as follows: control (without JBPI and SPI); T1 (SPI: JBPI = 100: 0); T2 (SPI: JBPI = 80:20); T3 (SPI: JBPI = 60:40); T4 (SPI: JBPI = 40: 60); T5 (SPI: JBPI = 20: 80); T6 (SPI: JBPI = 0: 100). The analysis of the physical, sensory, and proximate properties of sausages have been performed. The results showed that the JBPI protein content was high at 93.98% db, and contained higher essential amino acids than the FAO/WHO standards, i.e., leucine, lysine, phenylalanine + tyrosine, threonine. The combination of JBPI and SPI improved emulsion stability, lightness, yellowness, texture properties, protein content, and reduced cooking loss and redness of chicken sausages compared to control (p<0.05). The results of the sensory evaluation showed that the overall preference, slice properties, and texture attributes of chicken sausage with the addition of a combination of SPI and JBPI were 40:60 (T4) significantly different from the control received by the panellists (p<0.05). The formulation with the addition of a combination of SPI and JBPI of 40:60 was the optimal treatment because it improves the overall physical, sensory, and chemical characteristics of the resulting chicken sausage. JBPI had the potential as an alternative to substitution for SPI.
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Ivona Djurkin, Kušec, Samac Danijela, Margeta Vladimir, Radišić Žarko, Vincek Dragutin, and Kušec Goran. "Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages." Czech Journal of Food Sciences 35, No. 5 (2017): 386–91. http://dx.doi.org/10.17221/243/2016-cjfs.
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The purpose of this investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with pecies-specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1 and 5%. DNA was extracted from five regions of each sausage and PCR-RFLP together with PCR using species-specific primers was performed. PCR-RFLP analysis was successful only for chicken meat, while species-specific PCR was effective for identification of chicken, eef and sheep meat in all ratios and from all regions of the sausages. The results of our study show that discovering adulteration using PCR-RFLP is suitable only for chicken meat in the investigated products, while for detection of beef and sheep meat use of species-specific oligonucleotides is more effective.
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Yadav, Sanjay, Ashok Malik, Ashok Pathera, Rayees Ul Islam, and Diwakar Sharma. "Development of dietary fibre enriched chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace." Nutrition & Food Science 46, no. 1 (2016): 16–29. http://dx.doi.org/10.1108/nfs-05-2015-0049.
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Purpose – The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing. Design/methodology/approach – Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature. Findings – Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages. Practical implications – Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level. Originality/value – The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food.
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Abeyrathne, Nalaka Sandun. "Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage." Functional Foods in Health and Disease 5, no. 9 (2015): 320. http://dx.doi.org/10.31989/ffhd.v5i9.217.
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Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial and antioxidant characteristics. Therefore, lysozyme can be used in meat processing to prevent microbial growth and oxidative degradation in meat products during storage. This study is focused on evaluating the antimicrobial and antioxidant effects of lysozyme extracted from egg white as a replacer of nitrite in a cooked Italian-type chicken sausage.Methods: Four curing treatments including 100% nitrite (control), 100% lysozyme (treatment 1), 25% nitrite + 75% lysozyme (treatment 2) and 50% nitrite + 50% lysozyme (treatment 3) were used to prepare Italian-type chicken sausage samples. Recipe was developed with 64% (w/w) meat, 17% (w/w) binder (bread crumble), 12% (w/w) ice, 4% (w/w) vegetable oil, 2% (w/w) salt, 1% (w/w) spices (chili, black pepper, cardamom). Prepared samples were cooked in an 80 °C smoke house to a core temperature of 65 °C and cooled in cold water to 20-25 °C subsequently packed in polyethylene and stored in a freezer (-18 °C). The antimicrobial effect lysozyme was tested using Escherichia coli and Salmonella. The growth of these pathogens at 0, 3 and 5 days of storage of spore inoculation was determined. The antioxidant activity of lysozyme was determined using the TBARS value during the 25 d storage period. The redness (a*), lightness (L*), and yellowness (b*) of sausages were analyzed using a Minolta color meter (CR 410, Konica Minolta Inc., Japan). The proximate composition (AOAC, 2002) of frozen (-18 °C) sausage samples and sensory properties of cooked samples were determined.Results: 50% nitrite + 50% lysozyme (treatment 3) was as effective as control (100% nitrite) in suppressing the growth of Escherichia coli, Salmonella and limiting lipid oxidation in the Italian-type chicken sausage. Treatment 3 was not significantly different from the control, for lightness (L*), redness (a*) and yellowness (b*) values (P > 0.05) but showed the best sensory characteristics among the treatments (p < 0.05). Moisture content of control sample was significantly higher (p < 0.05) than other treatments while crude protein, crude fat, crude fiber and ash content were not significantly differ each. In term of the cost, both treatment 3 and control have shown approximately equal values.Conclusion: This study demonstrated that lysozyme can be used as an effective nitrite replacer in the Italian-type chicken sausage. Replacing 50% of nitrate salt with 50% lysozyme did not show any negative effects in controlling microbial growth, preventing lipid oxidation, and color changes but improved the sensory characteristics.Keywords: Italian-type chicken sausage, nitrite, lysozyme, antimicrobial, antioxidant
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Lee, Namrye, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, and Youngseung Lee. "Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/6972848.
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This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.
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Umami, Mochamad Rizal, and Guntoro Guntoro. "Eksperimen Sosis Sayur Hasil Olahan Dari Sayur Brokoli (Broccoli) Dan Wortel (Daucus Carota L.)." Jurnal Teknologi Agro-Industri 4, no. 2 (2018): 73. http://dx.doi.org/10.34128/jtai.v4i2.51.
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Sausage is mostly made of meat, fat, food binders, food filler, water, salt, and other seasonings. The most common meats used in making sausage are beef and chicken. The availability of the ingredient is one of the reasons in choosing the meat substances. Indeed, most people put beef and chicken on the top list of their favorite foods. Unfortunately, the price of meat is expensive. For that reason, there is a need to search precise substitutional substances for meat – the researcher occupied vegetables (broccoli and carrot) to substitute beef and chicken. Vegetable cost much more cheaply than meats. In addition, it is rich in nutrients. Further, the researcher conducted the research of quality requirement of vegetable sausage based on SNI 101-3820-1995. In making the sausage, the vegetables and the chicken were washed. Then the chicken was chopped off while the vegetable was sliced. The next step was boiling the vegetables and the chicken. After that, the chicken, vegetables and all the seasonings were mixed and mashed in order to get smooth dough. Measured amount of wheat flour, cornstarch, and other ingredients were, then, added to the processed materials and stirred thoroughly. The dough was put into dough sausage machine then push the dough to shape the sausage. The final step was to steam the sausage until it was well-cooked. The tests include organoleptic test, water content test, protein test, ash content test, carbohydrate test, fat test, microbiology test including E. Coli and mold test. The results of the tests are all good while the result of the carbohydrate test reach higher value than the standard.
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Dinurrosifa, R. S., Sismindari, R. Rumiyati, and A. Rohman. "Duplex-real time polymerase chain reaction assay for simultaneous analysis of pork and chicken in sausage products." Food Research 4, no. 5 (2020): 1767–72. http://dx.doi.org/10.26656/fr.2017.4(5).356.
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The adulteration of meat-based food is common due to the price difference among raw meat materials. One of the favorite foods commonly consumed by Indonesian and Malaysian societies is chicken sausage, which can be substituted by pork to get economical profits. The objective of this study was to develop a duplex real-time PCR assay using the EvaGreen fluorescence dye for the identification of chicken and pork in sausage products. The method involved the application of chicken (Gallus gallus) and pork (Sus scrofa) specific primers which amplify the small fragments (pork 176 bp and chicken 183 bp) of the mitochondrial D-loop 22 and mt-12s rRNA genes, respectively. DNA was isolated from raw meat materials and reference sausage made from the mixtures of chicken and pork to optimize the assay. The primers used for pork were forward 5’- TCG TAT GCA AAC CAA AAC GCC -3’ and reverse: 5’- ATG CAT GGG GAC TAG CAG TTA -3’, while primers used for chicken were forward: 5’ TGA GAA CTA CGA GCA CAA AC 3’ and reverse: 5’ ACA TTG TGG GAT CTT CTA GGT 3’. Gene products of chicken and pork produced two distinct melting peaks simultaneously at 76.5 and 84.5oC, respectively. The detection limit of duplex-real time PCR analysis of the reference sausage samples was 0.5% for pork and chicken meat in sausage products. The coefficient of variation (CV) of threshold cycles (Ct) for amplification was 6.25%, lower than that required by the Codex Alimentarius Commission. Duplex-real time PCR analysis followed by melting curve analysis offered rapid, sensitive, and specific detection of pork and chicken in sausage products.
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Lengkey, Hendronoto Arnoldus Walewangko, and Balia Roostita Lobo. "Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat." Macedonian Veterinary Review 39, no. 2 (2016): 193–99. http://dx.doi.org/10.1515/macvetrev-2016-0087.
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AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.
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Pagthinathan, M., and A. P. A. S. Gunasekara. "Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage." European Journal of Agriculture and Food Sciences 3, no. 1 (2021): 18–22. http://dx.doi.org/10.24018/ejfood.2021.3.1.196.
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Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.
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Sasahan, I., F. S. Ratulangi, M. Sompie, and J. E. G. Rompis. "Penggunaan tepung ubi jalar ungu (Ipomoea batatas L) sebagai filler terhadap sifat sensorik sosis daging ayam." ZOOTEC 41, no. 1 (2021): 131. http://dx.doi.org/10.35792/zot.41.1.2021.32377.
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THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study aims to know how the use of purple sweet potato meal (Ipomoea batatas L) as filler on the sensory characteristic of chicken sausage. The materials used in this study were fresh chicken breast, purple sweet potato meal. The Design of research used in this study was Completely Randomized Design (RAL). The treatment of research were R1: adding purple sweet potato meal 10 g; R2: adding purple sweet potato meal 20 g; R3: adding purple sweet potato meal 30 g dan R4: adding purple sweet potato meal 40 g. The treatment were tested with sensoric test by 40 panelists. The variables measured in this study were color, aroma, texture, tenderness, taste. The data were analyzed using analysis of variance and then if there was a significant difference of treatment average, it will be continued with Duncan Multiple Range Test (DMRT). The results of this study showed that the addition of purple sweet potatoes to the treatment of R1, R2, R3 and R4 had a very significantly effect (P <0.01) on the color, aroma, texture, tenderness and taste of the sausage. It could be concluded that the addition of 40 gr of purple sweet potato meal in chicken sausage making provides good sensory properties.Keywords: sausage, purple sweet potato flour, sensory properties.
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BOHAYCHUK, V. M., G. E. GENSLER, R. K. KING, et al. "Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada." Journal of Food Protection 69, no. 9 (2006): 2176–82. http://dx.doi.org/10.4315/0362-028x-69.9.2176.
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A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin–producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes. Shiga toxin–producing E. coli O22: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.
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Weerasinghe, Rakinahewage Kalpani Lakma, Indira Wickramasinghe, and Madame Arachchige Dulani Somendrika. "Determining the effect of replacing composite flour mixture with cassava starch on nutritional and physical properties of chicken sausages." Potravinarstvo Slovak Journal of Food Sciences 15 (September 17, 2021): 792–98. http://dx.doi.org/10.5219/1611.
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Cassava starch extracted from cassava roots (Manihot esculanta) is a highly used ingredient for most commercial food products and has a high viscosity, water holding capacity, and binding abilities. The objective of this study was to determine the effect of replacing composite flour mixture with cassava starch on the nutritional and physical properties of chicken sausages. A scientific experiment was designed for the sausage formulation to incorporate 50% to 100% with cassava modified and native starch compared to the control sample. These samples were evaluated for sensory and textural properties. Nonparametric data obtained through sensory evaluation were analyzed using the Friedman ranking test. According to the test results, the best sample was analyzed for the nutritional toxicological composition and storage stability. According to the statistical analysis, the sample which was 50% replaced with native cassava starch showed the best sensory profile. The best sample showed average moisture, crude fat, crude protein, total solids, ash, and acid-insoluble ash content of 65.98, 7.19, 8.79, 34.02, 2.36, and 0.32 percent respectively. The starch content of the best-ranked sample was 3.12 and the cyanide content of that sample was 1.54 ppm on a dry basis. According to the microbial analysis results, the sausage sample was coliform negative and zero initial plate count was obtained. Besides, the best-ranked fresh chicken sausage was nutritionally acceptable and could keep for 14 days without adding preservatives.
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Kim, Yoo Kyeong. "Quality Improvement of the Chicken Sausage with Pepper Seed (Capsicum Annuum L.)." Current Research in Nutrition and Food Science Journal 8, no. 3 (2020): 829–36. http://dx.doi.org/10.12944/crnfsj.8.3.14.
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The chicken sausages were manufactured replacing part (8%) of chicken skin with powder (1%) and oil (7%) of pepper seed (Capsicum annuum L.). The replacement of chicken skin with pepper seed lowered the content of total fat, saturated fatty acids, cholesterol, and sodium in chicken sausages than that of the control by reducing 13.4%, 75.0%, 42.2%, 22.6%, respectively (p<0.05). In addition, the pepper seed retarded lipid oxidation in chicken sausages represented by lower TBARS value than that of the control in 14 days of storage at 4 °C (p < 0.05). Even though pepper seed hardly changed textural properties of chicken sausages except decreasing hardness, it favorably affected sensory attributes such as appearance, flavor, and overall acceptability. In conclusion, the application of pepper seed in manufacturing chicken sausages improved nutritional value and sensory properties of the products, which could be a good alternative for the people in favor of low fat and healthy products.
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Khorunzha, T., V. Pasichnyi, A. Marynin, R. Svyatnenko, and O. Moroz. "Pasteurized sausages with high heme iron content." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 43–47. http://dx.doi.org/10.32718/nvlvet-f9108.
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Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to properly selected heat regimes, we reach our goals. The receipts of sausages, based on meat of chicken-broiler using dry milk serum, collagen-containing preparation Scan-Pro, based on skin of pigs and micronized food cellulose with a definite level of hydration, a fat-based emulsion on the basis of chicken skins and a collagen-containing preparation Scan Pro and food blood. To increase the content of heme iron towards boiled sausages, food blood of pigs was added, in addition to increasing the nutritional and biological value of blood has a colorforming effect, with its introduction in an optimal amount, to achieve a characteristic color of sausage products. Sauce with the use of jelly-forming thickeners based on food hydrocolloids was added as a sauce. The value of the buffer capacity of the jelly after pasteurization was investigated. The basis for the production of pasteurized sausages was the technology of boiled sausages followed by heat treatment by pasteurization in order to provide an extended shelf life. Sausages were pasteurized at different temperature regimes. To determine the biological value of developed sausages, it was used the application program BIO1.bas. The chemical composition of sausages was modeled based on their functional and technological parameters. Physico-chemical, microbiological, organoleptic research of the product was carried out. The amino acid composition of the product was simulated, which allowed to mention upon the biological and nutritional value of the studied formulations.
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BAILEY, J. S., J. Y. CHIU, N. A. COX, and R. W. JOHNSTON. "Selective Procedure for Detection of Salmonellae from Poultry and Sausage Products." Journal of Food Protection 51, no. 5 (1988): 391–96. http://dx.doi.org/10.4315/0362-028x-51.5.391.
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The efficacy of lactose preenrichment and various selective enrichment and differential plating media were evaluated to determine the optimal procedure for detecting salmonellae from fresh chicken or frozen turkey, pork sausage, and cured chicken. Salmonellae were most frequently recovered from fresh poultry or pork sausage when samples were preenriched in lactose broth incubated at 35°C, selectively enriched in TT broth at 43°C, and streaked onto a new differential plating medium, modified lysine iron agar (MLIA/USDA). Enrichment of cured chicken in selenite brilliant green broth incubated at 43°C was more productive than in TT incubated at 43°C. When poultry and sausage samples were first preenriched at 35°C, selectively enriched at 43°C, and then streaked onto MLIA/USDA greater than 75% of all CFUs on the MLIA/USDA plates were typical of salmonellae. Different procedures are recommended for maximal recovery of salmonellae from fresh, frozen or cured poultry products.
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Koapaha, Teltje, Teneke Langi, and Lana E. Lalujan. "PENGGUNAAN PATI SAGU MODIFIKASI FOSFAT TERHADAP SIFAT ORGANOLEPTIK SOSIS IKAN PATIN (Pangasius hypophtalmus)." EUGENIA 17, no. 1 (2011): 80. http://dx.doi.org/10.35791/eug.17.1.2011.103.
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Beef and chicken sausages have been widely popular in all classes of the society, howeverfish sausage has not being recognized and not available in the market yet. In the production offish sausage, the ratio between fish flesh and tapioca as well as other igredients such ascooking salt, sugar, skim-milk , ice and flavoring agent played important role on the quality offish sausages. This study aimed to find out the effect ratio of composite sago starch on theorganoleptic quality of fish sausage. The randomized design were used in this experiment.The experiment was repilicated three times and the parameters observed organoleptic weretaste, texture, colour, flavor of properties fish sausage.The modification treatment were theusing 0.25% STPP. Result showed that the composite sago starch of 50:50 and10% of it usedin fish sausage production gave the most preferable organoleptic properties with the texture0.04 mm/g.sec, taste, colour, flavor of properties fish sausage. ABSTRAKSosis dari daging ayam dan sapi sudah dikenal masyarakat luas , namun sosis dari dagingikan belum dikenal bahkan belum dijual di pasaran. Pada proses pembuatan sosis daridaging ikan , rasio daging ikan dan pati serta bahan tambahan lain seperti gula garam , sususkim, es dan bumbu penyedap berperan penting dalam menentukan kwalitas sosis ikan . Halini erat hubungannya dengan pembentukan mtriks gel protein, pati lemak dalam bentuk systememulsi sosis yang baik. Tujuan dari penelitian yaitu mempelajari pengaruh rasio pati sagukomposit terhadap sifat organoleptik. Menggunakan Rancangan Acak Lengkap faktor tunggalyaitu pati sagu modifikasi fosfat konsetrasi 0,25% STPP dalam pati sagu komposit 50:50 danRasio pati sagu komposit terhadap daging ikan 10%; 20%; 30%, diulang 3 kali. Pengamatanorganoleptik meliputi :rasa, tekstur, warna, bau sosis ikan. Hasil penelitian perlakuan terbaikdiperoleh pada pati sagu komposit yaitu pati sagu alami diambah dengan pati sagu modifikasi50:50, rasio 10% terhadap daging ikan dengan hasil uji organoleptik terhadap rasa, tekstur,warna, baus paling disukai panelis, nilai tekstur dengan alat penetrometer yaitu 0,04 mm/g.det.
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Mosquera C, Donoso E, Valenzuela Y M, Arizaga R, and Ahmed El Salous. "Effect of probiotic and prebiotic in the formulation and elaboration of sausage as an alternative of consumption." International Journal of Research in Pharmaceutical Sciences 10, no. 4 (2019): 2781–85. http://dx.doi.org/10.26452/ijrps.v10i4.1548.
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In Ecuador, sausages are one of the most commonly used in typical foods, but traditionally these have only been beef, pork and chicken, which in turn do not contain any health benefits, on the contrary, their limited consumption is recommended. This research aims to provide the market with a new nutritional alternative that increases the variety of existing products with the difference that these sausages have an added value that are probiotics and prebiotics. To obtain a sausage formulation, variations were made in the percentages of the ingredients that were used, obtaining 3 treatments. The most popular treatment was determined by means of a sensory panel made up of 50 people, resulting in treatment 3 being the most accepted. A corresponding analysis was carried out whose result gave the presence of lactobacillus with a value of 8.8 x 108, proteins: 17.64% total fats: 26.48% cholesterol: 29.34 mg Carbohydrates: 0.82 mg / 100g dietary fiber: 3.17, the caloric intake of the sausage was 312 kcal, sodium: 495.23 mg / 100g, starch: 0.31% and according to the study of shelf life in refrigeration at 5 ° c the maximum time of consumption of the product is 22 days.
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Journal, Baghdad Science. "Food Applications of Monosodium Glutamate Salt Produced from Bacillus subtilis EN3A1-P19U7." Baghdad Science Journal 14, no. 1 (2017): 32–38. http://dx.doi.org/10.21123/bsj.14.1.32-38.
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The aim of this study was to get monosodium glutamate (MSG) flavor, which was obtained from glutamic acid, that produced from local isolated from Bacillus subtilis EN3A1-P19U7 which genetically improved, from Bacillus subtilis EN3A1-P19U7, and applied in sausage chicken meat, mayonnaise and vegetable and lentil soup, it has been added MSG product in this study at different concentrations with the use of chicken broth cubes (Maggi) as a commercial flavor for comparison, and it was conducted sensory evaluation of these products and found that the addition of MSG product this study at the level of 0.6% to the sausage chicken and 0.6% to the mayonnaise and 0.15% to the vegetable and lentil soup, the results of sensory evaluation show not significant difference (P?0.05) with the same samples containing 2% of Maggi.
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Lee, Jae-Joon, Jung-Soek Choi, Dong-Soon Jung, Sung-Hyun Park, and Yang-Il Choi. "Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage." Korean Journal for Food Science of Animal Resources 31, no. 3 (2011): 460–68. http://dx.doi.org/10.5851/kosfa.2011.31.3.460.
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Shalaby, M., Nabila El-Sanafiry, Amalika El-Dhshan, and M. Abd El-Salam. "IMPLEMENTATION OF HACCP TO CHICKEN SAUSAGE PRODUCTION LINE." Journal of Food and Dairy Sciences 33, no. 8 (2008): 5839–52. http://dx.doi.org/10.21608/jfds.2008.124926.
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Sari, Luciana, Agustina Widyasworo, and Dhenok Wahyu Lestari. "UJI ORGANOLEPTIK SOSIS DAGING AYAM DENGAN PENAMBAHAN DAUN KELOR." AVES: Jurnal Ilmu Peternakan 13, no. 2 (2019): 1–7. http://dx.doi.org/10.35457/aves.v13i2.1498.
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The purpose of this study was to determine the organoleptic test of chicken sausage with the addition of Moringa leaves. This research was conducted at the Laboratory of Animal Husbandry, Department of Animal Husbandry of Balitar Islamic University, Blitar, in July 2019. The use of Moringa leaf flour concentration in the study was 0%, 2%, 4%, and 6%, using the Completely Randomized Design (CRD) method consisting of 4 treatments 6 repetitions. The results of this study are that there are very significant differences in color, aroma, taste and texture so that it can be concluded that the addition of Moringa leaf flour has a significant effect on the organoleptic test of chicken sausage with the addition of Moringa leaf flour.
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Sallam, Kh I., M. Ishioroshi, and K. Samejima. "Antioxidant and antimicrobial effects of garlic in chicken sausage." LWT - Food Science and Technology 37, no. 8 (2004): 849–55. http://dx.doi.org/10.1016/j.lwt.2004.04.001.
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Ristić, M., K. Troeger, J. Đinović-Stojanović, N. Knežević, and M. Damnjanović. "Consumer perception and acceptance of pork and chicken sausage." IOP Conference Series: Earth and Environmental Science 85 (September 2017): 012072. http://dx.doi.org/10.1088/1755-1315/85/1/012072.
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Rewaa A.A. Mohamed, Safaa, A. Limam;. "Quality Characteristics of Chicken Sausage Formulated with Chia Seeds." Suez Canal University Journal of Food Sciences 6, no. 1 (2019): 87–96. http://dx.doi.org/10.21608/scuj.2019.72547.
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Hamza, Dalia, Sohad Dorgham, and Ashraf Hakim. "Toxinotyping and antimicrobial resistance of Clostridium perfringens isolated from processed chicken meat products." Journal of Veterinary Research 61, no. 1 (2017): 53–58. http://dx.doi.org/10.1515/jvetres-2017-0007.
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Abstract Introduction: The toxinotyping and antimicrobial susceptibility of Clostridium perfringens strains isolated from processed chicken meat were determined. Material and Methods: Two hundred processed chicken meat samples from luncheon meats, nuggets, burgers, and sausages were screened for Clostridium perfringens by multiplex PCR assay for the presence of alpha (cpa), beta (cpb), epsilon (etx), iota (ia), and enterotoxin toxin (cpe) genes. The C. perfringens isolates were examined in vitro against eight antibiotics (streptomycin, amoxicillin, ampicillin, ciprofloxacin, lincomycin, cefotaxime, rifampicin, and trimethoprim-sulfamethoxazole) Results: An overall of 32 C. perfringens strains (16%) were isolated from 200 processed chicken meat samples tested. The prevalence of C. perfringens was significantly dependent on the type of toxin genes detected (P = 0.0), being the highest in sausages (32%), followed by luncheon meats (24%), burgers (6%), and nuggets (2%). C. perfringens type A was the most frequently present toxinotype (24/32; 75%), followed by type D (21.9 %) and type E (3.1%). Of the 32 C. perfringens strains tested, only 9 (28%) were enterotoxin gene carriers, with most representing type A (n = 6). C. perfringens strains differed in their resistance/susceptibility to commonly used antibiotics. Most of the strains tested were sensitive to ampicillin (97%) and amoxicillin (94%), with 100% of the strains being resistant to streptomycin and lincomycin. It is noteworthy that the nine isolates with enterotoxigenic potential had a higher resistance than the non-enterotoxigenic ones. Conclusion: The considerably high C. perfringens isolation rates from processed chicken meat samples and resistance to some of the commonly used antibiotics indicate a potential public health risk. Recent information about the isolation of enterotoxigenic C. perfringens type E from chicken sausage has been reported.
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Bulkaini, Bulkaini, Djoko Kisworo, Sukirno Sukirno, Rani Wulandani, and Maskur Maskur. "Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka." Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), Indonesian Journal of Animal Science and Technology 5, no. 2 (2020): 64. http://dx.doi.org/10.29303/jitpi.v5i2.62.
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The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.
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Pindi, Wolyna, Hin Wai Mah, Elisha Munsu, and Noorakmar Ab Wahab. "Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages." British Food Journal 119, no. 10 (2017): 2229–39. http://dx.doi.org/10.1108/bfj-10-2016-0501.
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Purpose The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible seaweed, Kappaphycus alvarezii (KA). Design/methodology/approach Four different sausage formulations were produced with different formulations containing 0(KA0), 2 (KA2), 4 (KA4) and 6 per cent (KA6) of KA. Findings Results have shown that the addition of KA increased the hardness and chewiness parameters, water holding capacity, redness (a*-value) and the pH value of the MDCM sausages (p<0.05). The adhesiveness, cohesiveness and springiness of all formulations showed no significant differences (p>0.05). The addition of KA reduced the cooking loss of MDCM sausages (p<0.05). However, the addition of KA made the sausages darker (lower L*-value) (p<0.05). Furthermore, the addition of KA aided in the reduction of lipid oxidation in the MDCM sausages when they were refrigerated at a temperature of 4°C for 12 days. The MDCM sausages that contained KA had lower two-thiobarbituric acid test values compared to the control sample (p<0.05) during the 12 days of storage at 4°C. Originality/value The addition of KA seaweed can potentially produce better quality MDCM sausages in terms of physicochemical properties and reduce the rate of lipid oxidation.
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Song, Yeong Rae, Dong Soo Kim, Muhlisin Muhlisin, et al. "Effect of Chicken Skin and Pork Backfat on Quality of Dakgalbi-Taste Chicken Sausage." Korean Journal of Poultry Science 41, no. 3 (2014): 181–89. http://dx.doi.org/10.5536/kjps.2014.41.3.181.
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Lee, TG, SK Williams, D. Sloan, and R. Littell. "Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat." Poultry Science 76, no. 2 (1997): 415–21. http://dx.doi.org/10.1093/ps/76.2.415.
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Tsaregorodtseva, E. V. "An effect of the recipe composition on minced meat properties." Theory and practice of meat processing 6, no. 2 (2021): 174–82. http://dx.doi.org/10.21323/2414-438x-2021-6-2-174-182.
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The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.
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Lee, Sol-Hee, Gye-Woong Kim, and Hack-Youn Kim. "Physicochemical properties analysis of bamboo salt on chicken emulsion sausage." Journal of Animal Science and Technology 62, no. 1 (2020): 103–10. http://dx.doi.org/10.5187/jast.2020.62.1.103.
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Didi Ismanto, Sahadi, and Wenny Surya Murtius. "Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste." International Journal on Advanced Science, Engineering and Information Technology 3, no. 4 (2013): 318. http://dx.doi.org/10.18517/ijaseit.3.4.332.
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Barbosa, Lidiane Nunes, Isabella Silva Probst, Bruna Fernanda Murbach Teles Andrade, et al. "Essential Oils from Herbs against Foodborne Pathogens in Chicken Sausage." Journal of Oleo Science 64, no. 1 (2015): 117–24. http://dx.doi.org/10.5650/jos.ess14163.
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González Rodríguez, Diana Marcela, Elizabeth Giraldo Lopera, and Diego Alonso Restrepo Molina. "Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender." Revista Facultad Nacional de Agronomía Medellín 68, no. 2 (2015): 7713–20. http://dx.doi.org/10.15446/rfnam.v68n2.50988.
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The objective of this study was to evaluate the texture properties of a standard sausage that contained a chicken meat extender at a replacement percentage of 35% of the PMD when subjected to postproduction heating. An experimental design that looked at the combination of three extenders in ten mixture points was used; the extenders were composed of fiber, pig skin, and carrageenan, respectively, and there was one product without an extender. Five days after production, the sausages were cooked for two hours at 80°C. An instrumental texture analysis and a firmness and elasticity evaluation were carried out on the recently produced samples and on samples after the subsequent thermal treatments. Hardness, masticability and firmness decreased with the application of the thermal treatments. In addition, a synergistic interaction was seen between the fiber and the carrageenan at the two temperature levels. It was concluded that the fiber, the pig skin and the carrageenan did not exhibit properties that were similar to those of chicken paste because their applications demonstrated a marked decrease in the texture properties, a decrease that was more pronounced when the product was subjected to postproduction heating.
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COLLINS-THOMPSON, D. L., C. CALDERON, and W. R. USBORNE. "Nisin Sensitivity of Lactic Acid Bacteria Isolated from Cured and Fermented Meat Products." Journal of Food Protection 48, no. 8 (1985): 668–70. http://dx.doi.org/10.4315/0362-028x-48.8.668.
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Thirty strains of lactic acid bacteria from different meat sources (bologna, summer sausage, thurlinger sausage, chicken loaf and bacon) were tested for nisin sensitivity. The maximum concentration of nisin permitting growth for 20 strains was 50 IU/ml. Lactobacilli classified as atypical were sensitive to &lt;5 IU nisin/ml. These strains could not be induced to increase resistance by five transfers to media with increased nisin concentrations. The ten strains with the higher resistance to nisin were checked for nisinase activity. One strain, Lactobacillus brevis, showed weak nisinase activity and the rest were negative.
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Ratnaduhita, Astari, Adi Magna Patriadi Nuhriawangsa, and Lilik Retna Kartikasari. "Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang." Livestock and Animal Research 19, no. 2 (2021): 227. http://dx.doi.org/10.20961/lar.v19i2.51837.
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<p class="MDPI17abstract"><strong>Objective: </strong>The objective of this research is to examine the antioxidant properties of gathot and its potential as edible film.</p><p class="MDPI17abstract"><strong>Methods: </strong>The materials used were dry <em>gathot</em>, carrageenan, and glycerol. The method was conducted experimentally, antioxidant activities test of <em>gathot</em> flour were analyzed descriptively. Physicochemical test of the chicken sausage was analyzed quantitatively by RAL with a 2x5 factorial pattern. The first factor was the types of edible film (0.00 and 0.75%), and the second factor was storage time (0; 2; 4; 6; 8 days) with seven repetitions each variables. The quantitative data were processed by Minitab 19.0.<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The results of the antioxidant test of <em>gathot</em> flour were antioxidant activities of 26.174 ppm; scavenging ability of 49.37%; phenol of 4,852.84µg/g; flavonoids of 4,520.30µg/g. The chicken sausage for eight days at room temperature has a decrease in pH value, a* and b*, and an increase in TBA (Thiobarbituric Acid) value and water content.<strong></strong></p><p class="MDPI17abstract"><strong>Conclusions: </strong>The antioxidant level of <em>gathot</em> flour is classified as a weak antioxidant, the results in the application of <em>gathot</em> flour edible film with a concentration of 0.75% were able to maintain the quality of chicken sausage until day six at room temperature storage (28 ºC).</p>