Physicochemical Properties of Malaysian Commercial Chicken Sausages

International Journal of Poultry Science 10/2010; 9(10). DOI: 10.3923/ijps.2010.954.958
Source: DOAJ


Sausage is becoming more popular to the Malaysian consumers. A study on quality characteristics for chicken sausages marketed in Malaysia was conducted to gauge the trend of marketed sausages today. A total of ten samples of chicken sausages from different brands were analyzed to determine the proximate composition, calcium and sodium contents, colour, folding test and textural properties (hardness, springiness, cohesiveness, gumminess, chewiness and shear force). The moisture, protein, fat and ash contents for chicken sausages were significantly different, in the range of 56.48-68.85%, 7.03-14.14%, 4.91-18.48% and 2.17-3.30%, respectively. The range of carbohydrate content was 6.69-21.59%. The calcium and sodium contents were varied in chicken sausages. The lightness value (L*) of sausage was significantly different among the samples in the range of 44.42-65.54. All chicken sausages samples tested in this study show good gel strength with their folding test at more than 4.0. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force ranged between 3.84-7.25 kg, 12.79-15.65 mm, 0.25-0.41 ratio, 1.28-2.58 kg, 16.81-33.01 and 0.58-1.95 kg, respectively. The results of this analysis showed that sausages produced by different manufacturers will varied significantly in quality and physicochemical properties.

Download full-text


Available from: Nurul Huda, Jun 17, 2015
  • Source
    • "In the United States, the annual sale of frankfurters and sausages was $1.6 billion in 2009 (Srinivassane 2011). In Malaysia, it is a highly consumed meat product and has gained popularity from school children to grown up individuals at home and in work places (Huda et al. 2010). The manufacturing ingredients of frankfurters may vary from country to country, depending on the consumer choices and availability of the meats which is its major constituent. "
    [Show abstract] [Hide abstract]
    ABSTRACT: This report described a cytochrome b (cytb)-based polymerase chain reaction (PCR) assay for the detection of canine tissues in commercial frankfurters. Discriminating detection of canine derivatives in processed food products has important application in halal authentication as well as in health, religions, and fare trades. The assay based on a pair of canine-specific primers that targeted a 100 bp region of canine mithochondrial-cytb gene which is present in multiple copies and highly conserved within the same species. The specificity of the assay was tested against dog and eight most common animal meat species as well as five plant species commonly found in frankfurter formulation. The stability and specificity of the assay were verified under different thermal processing conditions under pure and complex matrices. Three commercial brands of chicken and beef frankfurters were tested in triplicate, and specific PCR products were obtained only from deliberately contaminated formulations. The detection limit of the assay was 0.1 % (0.02 ng DNA) of canine meat spiked with other meats in a typical frankfurter formulation. Shorter amplicon length, superior stability, and higher sensitivity of the assay suggested its potential application in the screening of canine-origin biomaterials in processed food products.
    Full-text · Article · Jan 2014 · Food Analytical Methods
  • Source
    • "Different letters in the same column indicate significant differences (p<0.05). more intense lightness is shown by higher L* value which is a desirable attribute and has high consumer acceptance (Resurreccion, 2003; Huda et al., 2010). The difference in colour characteristics is actually contributed by the addition of collagen: duck feet collagen, fish collagen and cow collagen. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Duck feet collagen was added to threadfin bream and sardine surimi to study its effect on physicochemical properties such as folding test, gel strength, cook loss, water holding capacity, expressible moisture, texture profile analysis and colour measurement. As compared to commercial fish scale collagen and cow collagen, the addition of duck feet collagen resulted in a significant improvement in the quality of the sardine surimi. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00; gel strength was increased from 275.70 to 2682.70 and hardness of gel was increased from 1.12kg to 6.00kg. Addition of duck feet collagen improved the gel strength of threadfin bream surimi from 1696.70 to 5579.40 and hardness of gel was increased from 4.55kg to 10.32kg. Colour of threadfin bream and sardine surimi also improve with the addition of duck feet collagen. The lightness was increased from 66.47 to 66.89 (threadfin bream) and from 62.32 to 63.60 for sardine. The results suggest that duck feet collagen has potential as an alternative source of protein additive for the improvement of the physicochemical properties of low grade surimi.
    Full-text · Article · Jan 2013 · International Food Research Journal
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours combined with EWP. However, the ash and carbohydrate contents of duck sausages prepared using flours and EWP decrease significantly compared to their counterparts without EWP. There was no significant difference (P>0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P<0.05) occurred in springiness, chewiness and gumminess attributes. Overall acceptability was higher for duck sausages prepared using sago flour and EWP compared to duck sausages prepared with tapioca flour and EWP.
    Full-text · Article · Jan 2012 · International Food Research Journal