Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis l.) and soy protein isolate as a binder

Canti, M. and Murdiati, A. and Naruki, S. and Supriyanto, Supriyanto (2021) Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis l.) and soy protein isolate as a binder. Food Research, 5 (3). 249 – 261. ISSN 25502166

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Abstract

Jack beans are one of the legumes with a high protein content to make protein isolates. This research aimed to evaluate the physical, sensory and proximate qualities of chicken sausages with jack bean protein isolate (JBPI) and the combination of JBPI and soy protein isolate (SPI) as a binder to improve the quality of the chicken sausages. This research included the preparation of JBPI and chicken sausages. The treatments were formulated as follows: control (without JBPI and SPI); T1 (SPI: JBPI = 100: 0); T2 (SPI: JBPI = 80:20); T3 (SPI: JBPI = 60:40); T4 (SPI: JBPI = 40: 60); T5 (SPI: JBPI = 20: 80); T6 (SPI: JBPI = 0: 100). The analysis of the physical, sensory, and proximate properties of sausages have been performed. The results showed that the JBPI protein content was high at 93.98 db, and contained higher essential amino acids than the FAO/WHO standards, i.e., leucine, lysine, phenylalanine + tyrosine, threonine. The combination of JBPI and SPI improved emulsion stability, lightness, yellowness, texture properties, protein content, and reduced cooking loss and redness of chicken sausages compared to control (p<0.05). The results of the sensory evaluation showed that the overall preference, slice properties, and texture attributes of chicken sausage with the addition of a combination of SPI and JBPI were 40:60 (T4) significantly different from the control received by the panellists (p<0.05). The formulation with the addition of a combination of SPI and JBPI of 40:60 was the optimal treatment because it improves the overall physical, sensory, and chemical characteristics of the resulting chicken sausage. JBPI had the potential as an alternative to substitution for SPI. © 2021 The Authors. Published by Rynnye Lyan Resources.

Item Type: Article
Additional Information: Cited by: 7; All Open Access, Gold Open Access
Uncontrolled Keywords: Physical; Proximate; Sausages; Sensory; SPI
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agricultural Technology > Food and Agricultural Product Technology
Depositing User: Sri JUNANDI
Date Deposited: 28 Oct 2024 01:38
Last Modified: 28 Oct 2024 01:38
URI: https://ir.lib.ugm.ac.id/id/eprint/5653

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