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Afidah, Ulil
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Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages Afidah, Ulil; Aziz, Fariz Nurmita; Hasniah, Nurul
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, 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 Aziz, Fariz Nurmita; Hasniah, Nurul; Afidah, Ulil
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, 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.
Mechanisms and Applications of Essential Oils as Natural Preservatives in Meat Products: A Review Afidah, Ulil; Wardhani, Riuh; Dewi, Swastika; Purwitasari, Lutfi
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29970

Abstract

The increasing global demand for meat products illustrates the importance of safe and effective preservation methods. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) are common synthetic preservatives that stop microbial growth and lipid oxidation. However, they have been linked to negative health effects. Consequently, natural alternatives such as essential oils (EOs) have gained attention due to their antimicrobial and antioxidant activities. Mechanistically, EOs disrupt microbial cell membranes, inhibit key metabolic enzymes, and scavenge free radicals that initiate lipid oxidation. This review discusses the mechanisms and applications of various essential oils as natural preservatives in meat and meat products. Essential oils, which are high in phenolic compounds, work by breaking down microbial cell membranes, stopping enzymatic systems, and neutralizing free radicals that cause oxidation. Several studies have demonstrated that essential oils (EOs) function as a promising natural preservative in meat products by utilizing specific mechanisms to enhance chemical, microbiological, and sensory quality. For instance, rosemary essential oil (REO), when integrated into vacuum packaging, effectively extends the shelf life of chicken meatballs by inhibiting microbial growth and scavenging free radicals to prevent lipid oxidation. Similarly, oregano essential oil (OEO) exhibits strong antimicrobial action against foodborne pathogens like Salmonella enteritidis and Escherichia coli in dried meat while enhancing sensory properties. In sausage products, nutmeg essential oil (NO) demonstrates its antioxidant capacity by significantly reducing lipid oxidation indicators such as thiobarbituric acid reactive substances (TBARS), suppressed mesophilic bacteria growth, and improved aroma stability during storage. Collectively, these findings confirm that essential oils represent promising natural preservatives that offer a safer multi-target alternative to synthetic additives, especially in the mechanism of cell membrane damage and lipid peroxidation inhibition.
Co-Authors Aziz, Fariz Nurmita Hasniah, Nurul Purwitasari, Lutfi Swastika Dewi Wardhani, Riuh