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Ulil Afidah
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia
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Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages Ulil Afidah; Fariz Nurmita Aziz; Nurul Hasniah
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.26987

Abstract

The global demand for healthier meat products has increased due to consumer concerns over synthetic additives and interest in functional ingredients. This study investigated the effects of carrageenan and isolated soy protein (ISP) on the physicochemical and sensory properties of chicken sausages. Sausages were formulated with either 2% or 4% carrageenan or ISP and evaluated for moisture content, water activity (aw), water holding capacity (WHC), pH, color (L*, a*, b*), and sensory attributes (taste, aroma, texture, overall acceptability). Results indicated no significant differences in moisture content, aw, WHC, or color among treatments. However, the addition of 4% carrageenan significantly increased the pH. Sensory evaluation showed that while carrageenan treatments maintained favorable sensory scores, a high concentration of ISP (4%) resulted in a significantly lower texture and acceptability score. These findings suggest that carrageenan is a more suitable natural additive than ISP for improving certain quality characteristics of chicken sausages without compromising consumer preferences.
Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach Fariz Nurmita Aziz; Nurul Hasniah; Ulil Afidah
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.26992

Abstract

This study aimed to evaluate the effects of bromelain and papain proteolytic enzymes on the physicochemical and sensory properties of beef steak. Treatments included a control (P0, without proteases, papain marination for 20 minutes (P1) and 30 minutes (P2), and bromelain marination for 10 minutes (P3) and 15 minutes (P4). Parameters measured were moisture content, pH, water activity (aw), water holding capacity (WHC), color (L*, a*, b*), and sensory attributes (aroma, taste, aftertaste, juiciness, tenderness, and overall acceptability). The results showed no significant differences (p > 0.05) in moisture, pH, aw, WHC, or color across treatments. However, significant improvements were observed in sensory attributes except for the aroma. Bromelain treatment, particularly at 15 minutes, resulted in higher scores for tenderness, juiciness, and overall acceptability. Its selective proteolytic action on collagen and elastin enhanced meat texture and moisture retention without excessive protein degradation. Conversely, papain treatment led to some off-flavor development and a softer texture due to its broader proteolytic activity. In conclusion, bromelain proved more effective than papain in improving the sensory quality of beef steak. Marination with bromelain for 10–15 minutes is recommended as a natural tenderization method to enhance consumer acceptance and meat quality.
Co-Authors Fariz Nurmita Aziz Nurul Hasniah