Sains Malaysiana 47(6)(2018): 1157–1165


Kesan Penambahan Kappaphycus alvarezii, Gelatin Ikan dan Gelatin Kaki Ayam terhadap Ciri-ciri Kualiti Sosej Ayam

(The Addition of Kappaphycus alvarezii, Fish and Chicken Feet Gelatins Effects on the Properties of Chicken Sausages)





School of Chemical Science and Food Technology, Faculty of Science and Technology

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia


Diserahkan: 11 Oktober 2017/Diterima: 25 Januari 2018




Kappaphycus alvarezii kaya dengan karagenan yang banyak digunakan dalam industri makanan sebagai agen pemekat dan penstabil. Penggunaan gelatin ikan dan ayam dalam produk makanan dapat menggantikan gelatin lembu yang mempunyai banyak isu terutamanya berkaitan halal dan penyakit lembu gila (BSE). Penyelidikan ini adalah untuk menentukan kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti sosej ayam. Dua formulasi optimum T1 (10% Kappaphycus alvarezii, 3.81% gelatin ikan, 7.63% gelatin kaki ayam) dan T2 (2.57% Kappaphycus alvarezii, 5% gelatin ikan, 7.63% gelatin kaki ayam) telah diperoleh daripada Kaedah Respon Permukaan (RSM) dalam kajian awalan. Kualiti sosej ayam dikaji berdasarkan analisis proksimat dan ujian jangka hayat (pH, nilai TBA dan warna). Ujian jangka hayat dijalankan selama 3 minggu pada suhu penyimpanan 4 ± 1°C Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam meningkatkan (p<0.05) kandungan protein dan abu tetapi menurunkan (p<0.05) kandungan lemak. Nilai pH bagi sampel T1 dan T2 lebih tinggi berbanding dengan C semasa tempoh penyimpanan. Nilai TBA bagi sampel T1 dan T2 adalah rendah dibandingkan dengan C semasa tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam mengubah warna bagi sampel T1 dan T2 sepanjang tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam mengubah warna sosej ayam sepanjang tempoh penyimpanan. Kajian ini menunjukkan penambahan campuran Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam pada tahap optimum menghasilkan sosej ayam yang lebih berkualiti.


Kata kunci: Gelatin ikan; gelatin kaki ayam; Kappaphycus alvarezii; sosej ayam; ujian jangka hayat



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


Keywords: Chicken feet gelatin; chicken sausage; fish gelatin; Kappaphycus alvarezii; shelf life study


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