Quality Of Sausages Research Articles

KARAKTERISTIK SUSUT MASAK DAN HEDONIK SOSIS DAGING DADA DAN PAHA KALKUN (Meleagris gallopavo)

This study aims to determine the differences in the quality of cooking and hedonic losses based on commercial cuts of the carcass. The benefit of this research is to increase the diversification of food products based on turkey livestock and to obtain information regarding the different treatment of commercial carcass cuts on the quality of processed turkey meat. The experimental design used was a randomized block design (RBD) with 2 treatments of commercial pieces of carcass and thighs with 4 repetitions. The treatments given were (T1) breast meat and (T2) thigh meat. The parameters tested were cooking and hedonic losses which consisted of taste, aroma, color, texture, and overall. The results showed that the commercial cut of the carcass affected showing differences in the quality of cooking loss and hedonic quality of turkey sausage. Panelists liked the commercial cut sausages of breast carcass and gave the result that breast treatment could reduce cooking losses and thus increase the economic value of the product.

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages.

This study investigated the positive effects of complete replacement of nitrite with a Lactobacillus fermentum on the quality and safety of Chinese fermented sausages, and evaluated the risk of this strain. The effects of the strain on pH, color, nitrite, thiobarbituric acid reactive substances (TBARS), total volatile basenitrogen (TVB-N), metmyoglobin (Met-Mb), biological amines, free amino acid content, and sensory index have been studied. The results revealed that the strain reduced the pH of the sausages, which reduced the risk of food-borne pathogens, and accelerated the acidification and gelation process. The inoculation of the strain produced pink color similar to 50 mg/kg nitrite, significantly reducing the residual risk of nitrite in the sausages. In addition, the strain effectively improved quality and nutrition of the sausages through preventing fat oxidation, protein decomposition, and myoglobin oxidation and increasing free amino acid content. The harmful biogenic amines species of the treated sample were reduced, although the tyramine contents were higher than the control, and the contents of the two groups were all far below the specified limit (800 mg/kg). The sensory analysis showed that the strain enhanced the taste, flavor, sourness, and overall acceptability of the sample sausages. Therefore, replacing nitrite completely with the strain L. fermentum could be a potential strategy to produce healthier and safer acceptable sausages through decreasing the risk of nitrite and improving nutrition and quality of the sausages.

Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages

Abstract. Qoeroti B, Pangstuti A, Susilowati A. 2021. Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages. Biodiversitas 22: 3556-3561. Environmental pollution by plastic from food packaging can be reduced by applying edible film as a biodegradable casing and safe for consumption. Utilization of Indonesia's biodiversity, especially purslane plants (Portulaca oleracea L.) at Boyolali, Central Java, Indonesia as an antimicrobial compound that can improve the quality of chitosan edible films. This study aims to determine the effect of purslane extract (Portulaca oleracea L.) as an antibacterial, antifungal, and antioxidant agent in edible films in inhibiting microbiological and oxidative damage to sausages. The film was made by mixing the extract (0%; 2.5%; 5%; 10%) into the chitosan solution and sorbitol, then applied to casing the sausage. The sausage was then stored at room temperature (27°C) and in refrigerator (4°C). Sausage quality testing was carried out on days 0; 3; 6; 9; 12; 15 during storage, including determination of Total Plate Count, Yeast Mold Count, and thiobarbituric acid test. The results of tensile strength, water vapor permeability, elongation, antioxidant, FTIR film, and morphology observed by using SEM of the films with and without the purslane extract addition were different. After 15 days of storage, Kruskal-Wallis analysis also revealed that the addition of purslane extract significantly inhibited the growth of microorganisms and oxidative damage to sausages.

Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening

Allium mongolicum is a kind of plant with edible, medicinal and feeding value. The effects of ethanol and water extracts of Allium mongolicum on thiobarbituric acid reactive substances (TBARS), nitrite residue, carbonyl group, volatile base nitrogen (TVB-N) and microstructure were investigated in pork dry-cured sausages during ripening. Without added extracts groups were adopted as negative controls (CK), and adding ascorbic acid groups (VC) were used as positive controls. Results showed that compared with CK, TBARS of ethanol, water extracts and VC groups were significantly reduced. Ethanol extracts, water extracts and VC significantly decreased residual nitrite of sausages (P <0>05) comparing with CK. Ethanol extracts have better ability than water extracts in reducing carbonyl content and TVB-N. The microstructure of the CK was the worst, and the microstructure of ethanol extracts group was the best. It was concluded that ethanol extracts of Allium mongolicum could be used to produce dry-cured sausage to improve safety and quality.

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>

Identification as a means of detecting counterfeiting of sausages

Currently, the key issues in domestic economy are issues of competitiveness and quality of goods produced in Ukraine. Ukrainian market of meat products conquers consumers with a wide assortment but one should not rejoice at sucha rich list of names. Many enterprises focused on the production of meat products use technical requirements as regulatory documentation. Technical requirements make it possible to significantly reduce the quality of manufactured goods and prevent healthy competition. Food products manufactured according to technical requirements have a reduced cost that is beneficial to many enterprises in Ukraine. 
 Responsibility for the quality of finished product lies not on manufacturer but with the buyers and forensic merchandising experts themselves.
 Topic relevance is due to the need to inform consumers about quality and consumer properties of cooked sausages of various manufacturers sold in the retail chain.
 Therefore, planning as a function of assortment management for the merchant is to determine the way of future actions, content and sequence of steps leading to the intended goal. Assortment planning methods should allow evaluating the product in three areas: profitability, competitiveness, compliance with quality and safety requirements.
 Theoretical research basis were research papers in the field of merchandising, in particular: I. I. Shtyk, L. V. Peshuk and N. V. Budnik, who patented the histological method for studying multicomponent meat systems.
 Investigating the Ukrainian market of cooked sausages, the methods of commodity assessment of the safety, quality of meat products and their identification were applied.
 Article Purpose is to investigate methods for identifying the quality of sausages to identify counterfeit products, analyze the procedure for conducting merchandising assessment.

Bee pollen powder as a functional ingredient in frankfurters

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.0, 0.5, 1.0 and 1.5 g/100 g) to frankfurters had an influence on antioxidant potential and oxidative changes during storage, without detrimental effect on the quality of sausages. After cold storage of frankfurters, significant (P < 0.05) reductions of psychrotrophic bacteria populations were achieved with higher amounts of pollen (1.0 and 1.5 g/100 g). Good antioxidant properties and maintained TBARS values were accomplished by incorporating pollen into the frankfurters. In terms of quality parameters, statistically significant changes were obtained regarding the color, but sensory characteristics of the products were not disturbed. Also, the incorporation of pollen did not cause changes in terms of texture profile analyses of frankfurters. It can be concluded that the natural component, bee pollen powder, can be used as an antioxidant in frankfurter formulations, but further research is needed to estimate whether it can be an adequate replacement for synthetic antioxidants.

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (aw) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2<PP<LP1. Treatments had significant difference (p<0.05) in the thiobarbituric acid reactive substances (TBARS) content, in the following order: LP1>PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage

The synergistic effect of lysozyme and Chinese liquor on the inhibition of Staphylococcus aureus growth and staphylococcal enterotoxin production, as well as the effect on microbiome, flavor profile, and the quality improvement of dry fermented sausages during 18 days storage were evaluated. The result of the disc diffusion method showed that 25 μL/mL of liquor (the corresponding concentration of alcohol was 10 μL/mL) and 10 mg/mL of lysozyme had a more significant ( P < 0.05) effect on the inhibition of S. aureus than that of other concentrations. Lysozyme combined with liquor could significantly reduce (decrement of 2.8 log 10 CFU/g) the total S. aureus counts of sausages, and significantly inhibit staphylococcal enterotoxins (SEs) production. The combination treatment had the highest diversity among the four treatments. Moreover, the combination treatment promoted the formation of more volatile compounds, but the total relative content was lower than that of liquor and lysozyme treatments. There were no obvious effects on TBARS values in different treatments. The total volatile basic nitrogen in combination treated sausages was generally lower than that of other treatments. This study confirmed that the combination treatment could be an alternative to improve the safety and quality of sausages. • The synergistic effects of lysozyme and Chinese liquor were evaluated. • The combination treatment has a synergistic inhibition effect of S. aureus. • The combination treatment could increase the diversity of the bacterial community. • Liquor could contribute to the formation of volatile compounds.

Monitoring of the quality compliance of boiled sausages with the requirements of the national standard and legislation

It is important to remember that the most important factor in forming the adult health is the proper diet of children. Despite the growing interest in a healthy lifestyle and diet all over the world, society tends to continue buying ready-made food, the use of which is associated with saving time on cooking. In Ukraine, the traditional meat products are sausage products, in particular, sausages. Studies of the diet of modern schoolchildren show that 35% of respondents constantly consume sausages. It is important to take into account that the main circumstance for the benefit of a food product is its safety for human consumption. The purpose of this work has been to analyze the compliance of certain indicators of safety and quality of sausages of the premium grade ‘Dytiachi’, which are manufactured by various domestic producers, to the requirements of DSTU 4436: 2005 ‘Boiled sausages, frankfurters, sardellas, meat loaves. General specifications’. The results of the analysis of the labeling of sausages ‘Dytiachi’ are presented in the article. They are testifying that in accordance with demanding to paragraph 1 of article 6 of the Law of Ukraine ‘About information for consumers about food products’ the labels contain basic production and consumer information. At the same time, there is no information provided by article 23 of this law on the labels of the samples: namely the mass of saturated fat and salt. It was also found that as a labeling part of the tested samples (No. 1, 2, and 4) the manufacturers use the statement ‘Recommended for diet of preschool aged children (from 3 years) and children of school age’, which is compliance/consistent with the text of DSTU 4436:2005 ‘Boiled sausages, frankfurters, sardellas, meat loaves. General specifications’, but, contradict to articles 1 and 4 of part 4 of ‘Requirements for claims on the nutritional value of foods and claims on the health benefits of foods’. According to the results of the study of the chemical composition, it was found that in the sample No. 2 the mass fraction of table salt was 2.11 ± 0.14%, which exceeds the content regulated by the state standard by 0.11%

Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing

Chinese dry fermented sausage is a spontaneously fermented food with complex microbial diversity. In this study, the bacterial diversity of long- and round-type Chinese dry fermented sausages from the same region was evaluated using high-throughput sequencing (HTS) technology. Results showed that Proteobacteria, Firmicutes, Bacteroidota, and Actinobacteria were the dominant phyla, accounting for more than 90% of the total. For all samples, Acinetobacter and Psychrobacter comprised the largest proportion of bacteria, followed by Pseudomonas and Macrococcus. The relative abundances of bacterial community proportions at the phylum level were similar but varied greatly at the genus level. The operational taxonomic units (OTUs) of dry fermented sausages ranged from 546 to 1385, and 121 shared OTUs were observed among all samples. Except for shared OTUs, the unique OTUs of round sausages were about three times as high as those of long sausages from the same factory. The bacterial diversity composition showed a stronger correlation with the factory than the product type. Moreover, potentially pathogenic and spoilage bacteria, such as Aeromonas, Pseudomonas, Brochothrix, Serratia, Streptococcus, and Photobacterium, can be detected. Hence, HTS technology is a useful tool to identify the manufacturer, quality and safety of fermented sausages.

Nutritive and sensory quality of commercial dry - fermented sausages - ”ČAJNA” type with different salt content

The aim of this study was to evaluate the quality of dry-fermented pork sausages – “čajna” type from the market, with similar composition and different salt content. Physicochemical parameters of selected samples were determined and sensory quality parameters were evaluated. In samples M and D, with significantly higher (P ≤ 0.05) sodium chloride content, higher values of color parameter a* and breaking force and lower values of pH and water activity were found compared to samples T and L. Sample D had the highest protein (25.51%) and sodium chloride content (5.04%), and the lowest fat content (30.04%). Samples M and D had significantly higher sensory quality, especially odor, aroma, taste, consistency and cross-section, compared to other samples. These samples were evaluated as sausages with a pronounced pleasant aroma, taste and odor characteristic for dry-fermented products, with pleasant salinity, appropriate for the product. Although the dry-fermented sausage samples with a lower salt content had more acceptable nutritive values, their sensory quality was lower than expected.

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes.

This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate flavour development of dry fermented sausages with 6% of lactic derivatives content. Sausages were fermented to pH 5.0, dried for 32 days and vacuum packed stored under refrigeration for 60 days. Sausages were analysed for physicochemical parameters, technological microbiota and proteolysis after fermentation, drying/ripening and storage. Similar compositional results were obtained in all products (38-39% humidity in the final product; 38.2% fat and 40.7% protein as dry matter throughout the study). Debitrase application positively affected proteolysis by changing the free amino acid profile and increasing non-protein nitrogen and total free amino acids by 2.2 and 11.8-fold, respectively. Accelerzyme increased ripened cheese flavour and overall sensory quality from 5.1 to 5.8; Debitrase increased ripened cheese odour and flavour, bitterness, umami, adhesiveness, pastiness, and overall sensory quality from 5.0 to 5.9, and decreased acid and hardness. This study highlights the effects of adding some exogenous enzyme/bacterial preparations traditionally used in the cheese industry to enhance the flavour of dry fermented sausages with high content of lactic ingredients and increase its sensory quality.

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.

Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality

Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings: A - intended for breakfast sausages, B - scalded sausages and, C - dried sausages, were manufactured with the use of glyoxal as a cross-linking agent. The casings properties were analyzed along with the quality of the sausages manufactured in those casings was analyzed. Casing A had higher swelling capacity and water solubility, a* and b* color parameters, wet elongation at break values and lower shrinking temperature. The remaining mechanical and water parameters were comparable to other collagen casings. The ovine casing contained more water, was redder and less yellow compared to the collagen casings while swelling, solubility and water vapor permeability were higher. The sausages in casing A were the softest and had the highest a* and b* color parameters. The results of the sensory analysis indicate that the sausage in casing B exhibited the highest quality in 3-point scale among the tested sausages and was also the most acceptable for judges. The ovine casing was graded as the hardest while cutting and then in mouth. In contrary to the producer's descriptions, the collagen casings were similar in many properties. The differences between sausages in collagen casings were not so distinct as it was expected. Despite our expectations, the sausages in the natural casing were not rated as the best in comparison with sausages in collagen casings in sensory analysis. This article is protected by copyright. All rights reserved.

Effects of rosemary and ginger on the storage quality of western‐style smoked sausage

The effects of rosemary and ginger on the storage quality of western-style sausage were investigated. Both the additives, the rosemary had the higher total phenol content (31.36 mg GAE/g DW) and the better scavenging capacity (88.12%). Rosemary and ginger increased the a* values of sausage significantly (p < .05). They all decreased the pH values, TBARS values, and volatile basic nitrogen values of sausage significantly (p < .05). With the extension of time, the inhibition effect was more significant (p < .05), which ensured the quality of the sausage. Rosemary increased the hardness, springiness, and chewiness of sausage (p < .05). Ginger reduced the hardness and chewiness (p < .05), but it increased the springiness of sausage (p < .05). Rosemary and ginger could inhibit the growth and reproduction of spoilage microorganisms and extend the shelf life of the products. Shelf life is extended by 4 days when ginger was added, while it was prolonged by 5 days when rosemary was added. Above them, the additives had good antioxidant ability and could improve the quality of the western-style smoked sausage. Compared with ginger, rosemary had the better effect. Practical applications Rosemary and ginger have attracted a lot of attention because of their great antioxidant and antibacterial properties. This paper studies the effects of rosemary and ginger on the storage quality of the western-style smoked sausage. It has shown that rosemary and ginger can improve texture characteristics of the products and keep the color of the product to some extent. Furthermore, they have high total phenol content and good ability to scavenge DPPH and ABTS free radicals. So they can inhibit the growth and reproduction of spoilage microorganisms and extend the shelf life of the products. Shelf life is extended by 4 days when ginger was added, while it was prolonged by 5 days when rosemary was added, which can provide references for the theoretical research on the combination of natural preservatives and air-conditioned packaging. However, the effect of the combination of rosemary and ginger needs further study. Moreover, the two additives all have a unique taste, which can influence the taste of the products. This problem needs to be solved.

Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins

Spectroscopy and molecular dynamics were utilized to evaluate the influence of pH and temperature on the structural characteristics of Lacobacillus brevis R4 protease isolated from Harbin dry sausage. The protease has a stable spatial structure at pH 7 and 40 °C, and the extended secondary structure of the protease was identified. The structure of the protease can be changed or denatured at pH 8 and 70 °C, the changes at which predominantly manifested as changes in the secondary structure, such as α-helices, β-sheets, β-turns and random coils. In addition, carbonyl vibration, –NH vibration, C–H stretching vibration and disulfide bonds were present in the L. brevis R4 protease at various pH and temperatures. Molecular docking showed that the protease can interact with the myosin light chain, myosin heavy chain and troponin, which demonstrates the protease may accelerate the degradation of meat proteins, promote meat tenderness and then improve the flavor and quality of Harbin dry sausages.

The use of mutton in sausage production

The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.

Studies on the Nutritive Value and Chemical Quality of Different Commercial Grades of Oriental Sausage

Egyptian Oriental sausage is one of the widely popular meat products. It is processed from a combination of different types of meat cuts or variant meat species minced with a suitable amount of fat. Finally, cased into natural sheep gut casing. In order to evaluate the quality of Egyptian oriental sausage, 40 samples of fresh Egyptian Oriental sausage were collected from different sources according to their price and manufacture origin at Ismailia governorate. The proximate chemical analysis and histological examination were carried out. The percentages of moisture, protein, fat, ash, total solids, pH, and red meat content were 58.82, 22.05, 6.83, 1.27,41.74, 5.6, and 78.0 respectively. All the samples from different sources were agreed with the ES: 2005 for proximate chemical composition with exception of 65 % of moisture results were not matched with the ES. While the histological examination showed wide variations among the different grades categorized according to their origin and price. This examination declared that 50% of the products contain inflamed, edematous, low-quality meat cuts, and 10% of the samples had infestation with cysticercoids.

Penambahan Puree Bit ( Beta vulgari L.) Terhadap Kandungan Gizi Makro dan Kadar Serat Sosis Ikan Kembugn (Rastrelliger kanagurt L.)

The addition of beet puree can be used as a mixture to improve the quality of mackerel fish sausage (Rastrelliger kanagurt L.). Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content in mackerel sausage. In this study used a completely randomized design (CRD) including the formulation factor of mackerel and puree beet which consisted of 4 types of treatment repeated 3 times. The results of the analysis were statistically tested using ANOVA 5% and further tested using the Duncan test. The results showed that the use of puree beetroot had a water 71.20-76.66%, ash 1.72-1.81%, fat 9.36-9.61%, protein 9.27-15.80. % and fiber 1.28-1.91%. The contribution of serving 50 grams of sausage in all treatments can contribute to protein intake as much as 8.42-18.85% and fiber intake contributes 2.32-4.20% of the nutritional adequacy rate for school age children 7-12 years. Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content.