Chicken Sausages Research Articles

Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang

<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>

Structural changes of meat protein of chicken sausages with various levels of salt and phosphate and their effects on in vitro digestion

SummaryThe objectives of this study were to evaluate protein oxidation and in vitro digestibility of chicken sausages with various salt/phosphate combinations. Hydrophobicity increased when protein was cooked and denatured (P < 0.05). Protein oxidation was increased based on levels of SH, S‐S and carbonyl groups during the cooking process (P < 0.05). Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE) revealed that the intensity of myosin heavy chain band was decreased while biopolymer band was denser when sausages were cooked. Sausages with 1.8% salt and 0.3% phosphate (S1P1) showed the lowest digestibility and maintained a flat and compact structure, unlike other treatments during the gastrointestinal digestive stage. SDS‐PAGE of digested chicken sausages showed that protein bands were degraded into small bands followed by gradual disappearance. In conclusion, cooking process can lead to protein denaturation and oxidation, regardless of levels of salt and phosphate added. In addition, adding salt and phosphate can significantly affect the digestibility of meat products.

Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric.

The aim of study was evaluate of the concentration and health risk of nitrosamines in 150 meat products samples by using gas chromatography coupled with mass spectrometry (GC/MS), with the chemometric approach. Among the identified nitrosamines, the levels of N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), and total nitrosamines in meat sausages samples were significantly higher than chicken sausages (p < 0.05). Principal component analysis and heat map visualization confirmed meat percentage and sausages type (meat or chicken) which had significant effects on nitrosamines content. The NPIP and NPYR intake was 1.17E-07 and 2.12E-07mg/kg bw/day, respectively. The Monte Carlo simulation results indicated that the 95th percentile from NPIP and NPYR based on ILCR index were 9.07E-07 and 4.72E-07, respectively. In conclusion, the carcinogenic risk of nitrosamines was considerably lower than the safe risk limit (CR > 1E-4) recommended by United States Environmental Protection Agency for Iranian population.

Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder

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&lt;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&lt;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.

A rapid NMR-based approach for the direct determination of lipid oxidation metabolites in dry fermented cured Italian sausages containing α-tocopherol

The research investigates and demonstrates the potential of the high resolution NMR analysis as a powerful, simple and rapid analytical method to study the extent of lipid oxidation in Italian dry-cured pork sausages containing α-tocopherol. The inclusion of this natural antioxidant additive in the meat products case of study, at levels of 40 mg/Kg and during the manufacturing, considerably increased the resistance to oxidative processes of the total lipid fraction. The effects of adding the natural antioxidant on the lipid oxidation was investigated by proton high-resolution nuclear magnetic resonance (1H HR-NMR) spectroscopy, in dry-cured sausages during storage under vacuum, at 4 °C for 160 days. Higher inhibition of lipid oxidation was observed on the basis of the determination of fatty acid acyl chain profiles in total lipid extracts (TLEs) obtained from sausages, according to a well-known model previously published. In particular, profiles of primary and secondary lipid oxidation products were established, and related to the variation of n-3 fatty acid acyl chains. Lowering of the initial amount of α-tocopherol was also observed on the basis of the variation of the intensities of detectable peaks generated by the resonances of protons present in the molecular structure of the natural antioxidant. The collected results demonstrated the enormous potential of the 1H HR-NMR spectroscopy in investigating the chemical composition of lipids as a meat product shelf-life parameter. Moreover, the findings showed that the application of the selected amount of α-tocopherol was sufficient to decrease lipid oxidation in dry-cured pork sausages, confirming the known properties of this natural antioxidant as a curing agent, as already proved by its use in other different series of fresh and dry-cured chicken sausages, pork salami and fish meat products, especially if fermentation with a nitrate-reducing starter culture is desired

Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution

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

Antioxidant and chemical effects of propolis, sage ( Salvia officinalis L .), and lavender ( Lavandula angustifolia Mill ) ethanolic extracts on chicken sausages

In this study, the effects of spraying of ethanolic extracts of propolis (EEP), sage (EES), and lavender (EEL) at different levels (0%, 5%, and 10%) to chicken sausages on storage time were investigated. Moisture, thiobarbituric acid (TBA), color, pH, and total phenolic content of the sausages were performed. It was determined that lipid oxidation was the lowest (0.17 ± 0.03 mg malonaldehyde/kg sample) in the sample that had 10% EEP on Day 0. The highest TBA level (0.63 ± 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. The sample that had 5% EEL had lowest moisture content as 17.92 ± 0.87 on Day 8. It was determined that 5% EEL had the lowest TPC (12.92 mg GAE/g) and 10% EEP has the highest total phenolic content (TPC) (254.20 mg GAE/g). The results demonstrated that EEP, EES, and EEL can be used as natural preservatives in chicken sausages. Novelty impact statement The highest TBA level (0.63 ± 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. Moisture results related to storage were indicated and the highest result (57.57 ± 1.85) was obtained from the sample that had ethanol on Day 4 of storage. The sample that had 10% EEL had the highest L* value (48.25 ± 0.62) on Day 0 of storage; sample that had 5% EEP had the lowest L* value (41.25 ± 0.49) on 10 days of storage.

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality of fresh sausage stored under freezing. Partial chemical characterization of the byproducts was performed. Three batches of chicken sausage were prepared with skin, abdominal fat, and with skin and abdominal fat added; thereafter were stored for 135 d in freezer. Partial chemical composition, physical characteristics, microbiological quality, and product acceptance were determined. Skin and abdominal fat are rich sources of fat. However, the addition of skin provided to sausage higher protein content, hardness, water retention capacity, and less cooking loss compared to added abdominal fat treatments. In contrast, the addition of abdominal fat provided higher lipid content to the sausages and displaying higher acceptability. The addition of byproducts in fresh sausage manufacture would be a great strategy to increase the chicken sausage value, with physicochemical quality improvement, and without sensory acceptability issues.

Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion-type chicken sausages.

‏In this study, the production of emulsion‐type sausage by replacement of 20% to 40% KCl plus 1% or 2% yeast extract instead of NaCl was studied. The physical, chemical, microbiological, and sensory properties of the samples were analyzed up to 28 days of storage. The sample sausages were approved by the panelists. The physical, chemical, and microbiological properties of emulsion‐type sausages were not considerably influenced by these changes. The 40% replaced salt by KCl showed a similar property rather than the regular sausages. The aroma and taste of the sausages improved by using yeast extract. In addition, the adverse flavors resulted from adding KCl were excluded by adding the yeast extract. As a result, production of healthy emulsion‐type sausages (having 40% lower NaCl) with acceptable sensory qualities was introduced.

Effect addition Lactobacillus pentosus and juice carrot on nutrition quality of fermented chicken sausage

The study aimed to effect the addition of Lactobacillus pentosus and juice carrot on the nutrition quality of the fermented chicken sausage. The research method was the experimental method by using a randomized block design (RBD) 3x3 factorial pattern with three replications as a group. Factor A is concentration of lactic acid bacteria, 0% (A1), 10% (A2), 20% (A3) and Factor B is the concentration of carrot, 0% (B1), 10% (B2), 20% (B3). The nutrition of composition measured was water content, protein content, fat content, and pH of fermented chicken sausages. The results showed no significant interaction (P> 0,05) on water content, protein content, fat content, and pH of fermented chicken sausage. Still, lactic acid bacteria concentration has a highly significant effect (P <0,01) on pH. The fermented chicken sausage contains water 63,27% - 66,47%, protein 15,40% - 17,20%, fat 6,89% - 7,55%, and pH 4,47-4,86. The results of fermented chicken sausage research are in accordance with Indonesian nutritional value standards.

High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt

Sodium reduction has been recognised by the meat industry as an important driver for consumers. The objective of this study was to investigate the effects of high pressure processing (HPP, 200 MPa, 10 min) on the sensory quality of sodium-reduced chicken sausages formulated with three anion types of potassium salts (K-salts; potassium chloride, potassium lactate and potassium citrate). Partial replacement of 25% sodium chloride (NaCl) with K-salts did not affect the textural properties. Applying HPP before cooking, sausages were more compact and continuous with a uniform gel-matrix than sausages that had not been HPP. HPP contributed to an increased firmness and decreased cook loss of chicken sausages. Colour parameters (L*, a*, b*) were lower in HPP sausages. Moreover, the textural properties and colour were maintained over a 40-day chilled storage period. Sensory evaluation showed that the use of K-salts at the concentrations used in this study had no negative effects on the sensory properties and that HPP improved the texture of sausages. However, HPP treatment in combination with K-lactate or K-citrate reduced the perceived saltiness of the sausages. We conclude that the HPP in combination with K-salts can increase the textural attributes of sodium-reduced chicken sausages. Therefore, the HPP in combination with K-salts might be used as a strategy to reduce NaCl in emulsion-type meat products without compromising consumer preference in textural properties.

Penggunaan tepung ubi jalar ungu (Ipomoea batatas L) sebagai filler terhadap sifat sensorik sosis daging ayam

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 &lt;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.

Antimicrobial and Preservative Effects of the Combinations of Nisin, Tea Polyphenols, Rosemary Extract, and Chitosan on Pasteurized Chicken Sausage

This study was conducted to evaluate the antimicrobial and preservative effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE), and chitosan (CS) on pasteurized chicken sausage. An orthogonal test revealed that the most effective preservative was a mixture of 0.05% NS plus 0.05% TP plus 0.03% RE plus 0.55% CS (weight by sausage weight). This mixture had antimicrobial and antioxidant effects in pasteurized chicken sausage and extended the shelf life to >30 days at 4°C. The inhibitory effects of NS, TP, RE, and CS were also evaluated against Pseudomonas aeruginosa, lactic acid bacteria (LAB), and Staphylococcus aureus, the dominant spoilage and pathogenic bacteria in pasteurized chicken sausage. NS had the greatest inhibitory effect on LAB and S. aureus, with inhibitory zone diameters of 19.7 and 17.8 mm, respectively. TP had the largest inhibitory effect on P. aeruginosa, with a clear zone diameter of 18.2 mm. These results indicate that the combination of NS, TP, RE, and CS could be used as a natural preservative to efficiently inhibit the growth of microorganisms in pasteurized chicken sausage and improve its safety and shelf life.

Influence of polyamide composite casings with silver-zinc crystals on the quality of beef and chicken sausages during their storage.

The influence of polyamide 6 composite casings with silver-zinc crystals powder on some of the physicochemicalphysical-chemical, microbiological and sensory indicators of beef and chicken sausages during their storage was evaluated. Beef and chicken sausages were elaborated by using the conventional technology for sausage meat thin pasta; in each case, it was maintained a control batch to compare changes during the storage (4 and 12 °C, 75%-85% RH). To estimate the shelf life was considered sensory evaluation as a criterion for rejection. The results were processed as failure incomplete data via the Weibull distribution and it was admitted 5% of deteriorated units. It did not find a significant effect (p ≤ 0.05) due to the addition of silver-zinc crystals on the values of pH, aw, color, texture and sensory attributes of sausages, but did influence TBARS results, with lower values compared to control products. It reduced the counts of aerobic mesophilic microorganisms and lactic acid bacteria during the storage. The shelf life of chicken sausage was not affected at any storage temperature; while for the beef sausage stored at 4 °C, its shelf life increased in 9days, although at 12 °C did not exist difference among treatments.

Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

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&lt;0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p&lt;0.05) increased, and fat content and moisture content was significantly (p&lt;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.

The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B1 (AFB1). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB1 levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB1 levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB1 levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB1 and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption.

Microbiological quality of fresh chicken sausages marketed in the Federal District, Brazil

Microbiological quality of fresh chicken sausages marketed in the Federal District, Brazil

A Study on the Development of Functionally Improved Low Fat Spent Broiler Breeder Hen Chicken Sausages Added with Ground Poppy Seed

A Study on the Development of Functionally Improved Low Fat Spent Broiler Breeder Hen Chicken Sausages Added with Ground Poppy Seed

THE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES

The aim of this research was to investigate the effects of the types of fat in fat emulsions for the production of chicken meat sausages on colour, texture and consumer acceptability. For the purpose of this research, six formulations were produced, in industrial conditions, with different percentage of chicken fat from different carcass parts that were used as total or partial replacement for hydrogenated fat. Emulsions for chicken sausages were produced with fat combinations as follows: F1 (13,67% chicken fat with skin), F2 (13,67% chicken abdominal fat), F3 (13,67% hydrogenated fat), F4 (6,84% chicken fat with skin + 6,84% chicken abdominal fat), F5 (6,84% chicken fat with skin + 6,84% hydrogenated skin, and F6 (6,84% chicken abdominal fat + 6,84% hydrogenated fat). These products were stored for 90 days at the temperatures of 4 oC and 8 oC. The anlyses of colour, texture and consumer acceptance were conducted every 15 days during 90-day storage.

Microbiological quality of fresh chicken sausages marketed in the Federal District, Brazil

Autorías: Sabrina Lunara Santos Pavelquesi, Bruna Ianka Bernardes de Jesus Gomes, Stephanie Ramos Franca, Izabel Cristina Rodrigues da Silva, Daniela Castilho Orsi. Localización: Revista Brasileira de Higiene e Sanidade Animal: RBHSA. Nº. 2, 2021. Artículo de Revista en Dialnet.