Effect of mandai addition in physicochemical properties and acceptability of chicken sausage

Abstract

This study was conducted to determine the effect of Mandai addition in chicken sausage. Five different formulation of chicken sausage were analyzed for quality characteristics. Chicken sausages formulated with Mandai addition 0%, 10%, 20%, 30%, and 35%. The formulations also contained salt, sugar egg white powder, isolate soy protein, sodium trypolyphosphate, monosodium glutamate, ice water, and seasoning. The chemical composition was in the range of 72%-77.% moisture content, 15.11%-17.86% protein, 4.07%-5.23% fat, 0.85%-3.20% carbohydrate, 1.62%-3.10% ash and 0.20%0.91 % fiber. No

significant differences were observed for the L *(lightness) in the range 79.380- 82.285. However, significant differences were observed for the texture analysis. The hardness, , chewiness, springiness, and gumminess in the range 1381.9g-3698.7g, 592.0 gmm- 2545.8gmm, 0.8010gmm- 0.926gmm and 738.3g-2757.6g. Sensory evaluation was then carried out by using acceptance test that involved 35 untrained panelists. Attributes tested were color, aroma, taste, hardness, and overall acceptance. From the sensory evaluation, chicken sausage with 10% Mandai addition has higher acceptance score approximately same with chicken sausage without Mandai addition. However, the best formulation could not determine due to all formulation indistinguishable for most attributes. All data was analyzed using One-Way ANOV A.