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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Tropical Animal Science Journal
Kosim, A.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Energy Veterinary

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Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles Kosim, A.; Rumpagaporn, P.; Vangnai, K.
Tropical Animal Science Journal Vol. 48 No. 1 (2025): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2025.48.1.68

Abstract

The potential of rice starch types was explored to mimic the fat and improve the stability of chicken sausage during multiple freeze-thaw (F-T) cycles. This study investigated the effect of partial fat replacement with non-waxy and waxy rice starch on the physical properties of chicken sausage during multiple F-T cycles. Sausages were manufactured using eight different formulas (standard fat, reduced-fat, and reduced-fat with both starches at addition levels of 3%, 6%, and 9%). Emulsion stability, cooking loss, color, and texture profile were analyzed as initial qualities. Sausages were stored at -18 oC for seven days and thawed at 4 oC for 17 h for each of three F-T cycles, then thawing loss and texture were evaluated. The result showed that the incorporation of non-waxy and waxy rice starch up to 9% increased the emulsion stability, lightness (L*), and the value of hardness, gumminess, and chewiness of chicken sausage (p<0.05). Multiple F-T cycles lead to mechanical damage and quality deterioration, including water-holding capacity loss and textural change. The thawing loss value of all treatments significantly increased during the F-T cycle. Utilization of waxy rice starch 3% in low-fat chicken sausage exhibited optimum physical properties and minimum thawing loss and texture change during multiple F-T cycles.
Sifat Fisik dan Aktivitas Antioksidan Dendeng Daging Sapi dengan Penambahan Stroberi (Fragaria ananassa) sebagai Bahan Curing Kosim, A.; Suryati, T.; Gunawan, A.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 3 No. 3 (2015): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Nitrate or nitrite that used on dendeng making as antioxidant agent and color stabilizer could forming toxic compound (nitrosamine). The Formation of nitrosamine could be inhibited by addition of natural antioxidant that contained in the fruits such as strawberry (Fragaria ananassa). The aim of this study was to evaluate the influence of stawberry as curing ingredient on physical properties and antioxidant activity of dendeng. Dendeng was made by addition of spices and combination of nitrite (0 ppm and 125 ppm) and strawberry (0%, 10%, 20%, 30%) addition. Sample for analysis used fried dendeng. The result showed that pH value  were  affected  by  additon  of  nitrite  and  strawberry    (P<0.01),  but  the objective color was affected by addition of nitrite only. Strawberry addition affected antioxidant activity of dendeng that was evaluated by scavenging activity on radical DPPH and antioxidant capacity (P<0.05). Interaction factor affected water activity and total phenolic content of dendeng (P<0.05). As conclusion strawberry addition up to 30% could be used as curing agent on dendeng making and increased antioxidant activity on dendeng product.
Co-Authors A. GUNAWAN Rumpagaporn, P. T. Suryati Vangnai, K.