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

http://dx.doi.org/10.17576/jsm-2018-4706-11

 

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)

 

NOR HIDAYAH ISMAIL, SALMA MOHAMAD YUSOP*, ABDUL SALAM BABJI

 & MOHAMAD YUSOF MASKAT

 

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

 

 

ABSTRAK

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

 

ABSTRACT

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

 

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

RUJUKAN

Abirami, R.G. & Kowsalya, S. 2011. Nutrient and nutraceutical potentials of seaweed biomass Ulva lactuca and Kappaphycus alvarezii. Journal of Agricultural Science and Technology 5(1): 109-115.

Ahmad, F., Sulaiman, M.R., Saimon, W., Chye, F.Y. & Matanjun, P. 2012. Proximate compositions and total phenolic contents of selected edible seaweed from Semporna, Sabah, Malaysia. Borneo Science 31: 85-96.

Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J.A. & Kuri, V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science & Emerging Technologies 6(2): 247-255.

Alina, A.R., Siti Mashitoh, A., Babji, A.S., Maznah, I., Syamsul, K.M.W. & Muhyiddin, Y. 2012. Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage. World Applied Sciences Journal (Towards the Traceability of Halal and Thoyyiban Application) 17: 62-66.

Andrés, S.C., Garc?a, M.E., Zaritzky, N.E. & Califano, A.N. 2006. Storage stability of low-fat chicken sausages. Journal of food Engineering 72(4): 311-319.

Babji, A.S. 2010. Sains Daging Terproses. Ed. ke-2. Bangi: Penerbit Universiti Kebangsaan Malaysia.

Bourne, M.C. 2002. Food Texture and Viscosity: Concept and Measurement. Ed. Ke-2. Waltham, MA: Academic Press.

Buege, J.A. & Aust, S.D. 1978. Microsomal lipid peroxidation. Methods in Enzymology 52: 302-304.

Ch’ng, S.E., Ng, M.D., Pindi, W., Kang, O.L., Abdullah, A. & Babji A.S. 2014. Chicken sausages formulated with gelatin from different sources: A comparison of sensory acceptability and storage stability. World Applied Sciences Journal 31(12): 2062-2067.

Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Kim, H. W., Lee, M.A., Chung, H.J. & Kim, C.J. 2012. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat science 91(1): 1-7.

Cofrades, S., Lopez-Lopez, I., Solas, M.T., Bravo L. & Jimenez- Colmenero, F. 2008. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Science 79(4): 767-776.

Cox, S. & Abu-Ghannam, N. 2013. Enhancement of the phytochemical and fibre content of beef-patties with Himanthalia elongata seaweed. International Journal of Food Science and Technology 48(11): 2239-2249.

Das, S.K., Prabhakaran, P., Tanwar, V.K. & Biswas, S. 2015. Effect of some plant starches and carrageenan as fat substitutes in chicken patties. Journal of Animal Science 93(7): 3704-3712.

García-García, E. & Totosaus, A. 2008. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and ƙ-carrageenan by a mixture design approach. Meat Science 78(4): 406-413.

Gómez-Guillen, M.C., Giménez, B., López-Caballero, M.E. & Montero, M.P. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids 25(8): 1813-1827.

Gomez-Guillen, M.C., Turnay, J., Fernandez-Diaz, M.D., Ulmo, N., Lizarbe, M.A. & Montero, P. 2002. Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids 16(1): 25-34.

Gudmundsson, M. 2002. Rheological properties of fish gelatins. Journal of Food Science 67(6): 2172-2176.

Kaewudom, P. & Benjakul, S. 2011. Properties of surimi gel as influenced by the addition of fish gelatin and oxidized tannic acid. The 12th ASEAN Food Conference 2011: 481-484.

Khan, I. & Ahmad, S. 2015. Studies on physicochemical properties of cooked buffalo meat sausage as influenced by incorporation of carrot powder during refrigerated storage. Journal of Food Processing and Technology 6(4): 1-5.

Kim, H.Y., Kim, K.J., Lee, J.W., Kim, G.W. & Kim, C.J. 2012. Effects of chicken feet gelatin and wheat fiber levels on quality properties of semi-dried chicken jerky. Korean Journal for Food Science of Animal Resources 32(6): 732- 739.

Laaman, T.R. 2011. Hydrocolloids in Food Processing. New York: John Wiley & Sons.

Lee, S.O., Min, J.S., Kim, I.S. & Lee, M. 2003. Physical evaluation of popped cereal snacks with spent hen meat. Meat Science 64(4): 383-390.

Li, Y.X. & Kim, S.K. 2011. Utilization of seaweed derived ingredients as potential antioxidants and functional ingredients in the food industry: An overview. Food Science and Biotechnology 20(6): 1461-1466.

Liu, H., Li, D. & Guo, S. 2008. Rheological properties of channel catfish (Ictalurus punctaus) gelatine from fish skins preserved by different methods. LWT Food Science and Technology 41(8): 414-419.

López-López, I., Cofrades, S. & Jiménez-Colmenero, F. 2009. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Science 83(1): 148-154.

Maiorano, G., Angwech, H., Di Memmo, D., Wilkanowska, A., Mucci, R., Abiuso, C. & Tavaniello, S. 2016. Effects of intramuscular vitamin E multiple injections on quality, oxidative stability and consumer acceptability of meat from Laticauda lambs fed under natural rearing conditions. Small Ruminant Research 139: 52-59.

Menegas, L.Z., Pimentel, T.C., Garcia, S. & Prudencio, S.H. 2013. Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage. Meat Science 93(3): 501-506.

Morrison, N.A., Clark, R.C., Chen, Y.L., Talashek, T. & Sworn, G. 1999. Gelatin alternatives for the food industry: Physical chemistry and industrial application of gellan gum. Progress in Colloid and Polymer Science 114: 127-131.

Ordóñez, J.A., Hierro, E.M., Bruna, J.M. & Hoz, L.D.L. 1999. Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition 39(4): 329-367.

Pereira, A.G.T., Ramos, E.M., Teixeira, J.T., Cardoso, G.P., Ramos, A.D.L.S. & Fontes, P.R. 2011. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Meat Science 89(4): 519-525.

Rahman, N. & Jamalulail, S. 2012. Extraction, physicochemical characterizations and sensory quality of chicken feet gelatin. Borneo Science 30: 1-13.

Rhee, K.S., Cho, S.H. & Pradahn, A.M. 1999. Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef. Meat Science 52(2): 135- 141.

Riuz, A., Ayora-Canada, M.J. & Lendl, B. 2001. A rapid method for peroxide value determination in edible oils based on flow analysis with Fourier transform infrared spectroscopic detection. Analyst 126(2): 242-246.

Schrieber, R. & Gareis, H. 2007. Gelatine Handbook: Theory and Industrial Practice. Weinheim: WILEY-VCH Verlag GmbH & Co.

Senthil, M.A., Mamatha, B.S. & Mahadevaswamy, M. 2005. Effect of using seaweed (Eucheuma) powder on the quality of fish cutlet. International Journal of Food Sciences and Nutrition 56(5): 327-335.

Soyer, A., Özalp, B., Dalm?ş, Ü. & Bilgin, V. 2010. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chemistry 120(4): 1025-1030.

Suradkar, U.S., Bumla, N.A., Maria, A., Sofi, H.A. & Wani, S.A. 2013. Comparative quality of chicken nuggets prepared from broiler, spent hen and combination meats. International Journal of Food Nutrition and Safety 3(3): 119-126.

Venugopal, V. 2011. Marine Polysaccharides Food Applications. Boca Raton: CRC Press Taylor & Francis Group.

Wolyna, P., Hin, W.M., Munsu, E. & Ab Wahab, N. 2017. Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages. British Food Journal 119(10): 2229-2239.

Yeo, E.J., Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Ham, Y.K., He, F.Y., Park, J.H. & Kim, C.J. 2014. Effect of duck feet gelatin on physicochemical, textural, and sensory properties of low-fat frankfurters. Korean Journal for Food Science of Animal Resources 34(4): 415-422.

 

*Pengarang untuk surat-menyurat; email: salma_my@ukm. edu.my

 

 

 

sebelumnya