Open AccessThe quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder
Author(s) -
Winny Swastike,
Edi Suryanto,
Rusman,
Chusnul Hanim,
Jamhari,
Yuny Erwanto,
Jumeri
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s2).019
Subject(s) - food science , thiobarbituric acid , peroxide value , chemistry , broiler , microstructure , shelf life , lipid oxidation , chicken breast , antioxidant , biochemistry , lipid peroxidation , crystallography
This research was aimed to determine the quality properties, the microstructure of chickensausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder.The main ingredients of chicken sausage-making in this research were broiler chicken,filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler wassubstituted tapioca starch in chicken sausage batter in three different levels. Thecombination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter andshelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of fivereplications. The variables observed using quality properties (moisture, ash, fat, protein,crude fiber and calorie), microstructure and peroxide value of chicken sausage. The dataof quality properties and peroxide value were analyzed by using one-way analysis(ANOVA) of Completely Randomized Design. The differences between means wereanalyzed by Duncan's New Multiple Ranges Test. The data of microstructure wasanalyzed by descriptive analyses. The moisture, protein, fat and ash contents for chickensausages were significantly different (p<0.05). The chicken sausage with 2% substitutionof beet powder produced chicken sausages with a high protein content of 14.77±0.02%while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chickensausages increased throughout the three days of room temperature storage (38°C).Chicken sausage formulated with red beetroot powder showed a significantly lower TBAvalue compared to the samples without red beetroot powder (p<0.05). In conclusion, ahigher level of beetroot powder will improve the quality of chicken sausage and also themicrostructure. The best level of beetroot powder addition was 2.0%. The addition ofbeetroot powder able to maintain fresh sausage conditions up to 2 days of storage at roomtemperature.