Abstract
This research was aimed the fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage. The materials include beef, duck eggshell nano-calcium, tapioca, soy protein isolate, palm oil, salt, pepper, garlic, onion, shallot, coriander, nutmeg, sugar, frankfurter, sodium tripolyphosphate, monosodium glutamate, and ice. The treatments for fortification of duck eggshell nano-calcium were 0; 0.15; 0.3; 0.45; and 0.6% of the total dough. The parameters tested were pH value, water holding capacity, tenderness, and water activity. The physical quality data were analyzed by analysis of variance and if there was a significant difference (P<0.05) then further tested with Duncan’s New Multiple Range Test. The results showed that the fortification of duck eggshell nano-calcium had a significant effect (P<0.05) on the pH value, water holding capacity, tenderness, and water activity of beef sausage. Fortification of duck eggshell nano calcium up to 0.6% can increase the value of pH, tenderness, water activity, and decrease water holding capacity.
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