Pustaka Ilmiah Universitas Padjadjaran

Abstrak

THE EFFECT OF CARRAGEENAN ON SHELF-LIFE, QUALITY IMPROVEMENT AND ORGANOLEPTIC QUALITIES OF SPENT CHICKEN SAUSAGES

A study about the effect of carrageenan addition, on shelf-life and quality improvement and organoleptic qualities, chemical of spent chicken sausages, was carried out with objectives to assess the right percentage of carrageenan using in manufacturing spent chickens sausages. Different factors during processing have an impact on shelf-life, quality characteristics and organoleptic of final product. Using of spent chickens in further processing, are popular in some countries. Chicken sausages considered as very popular and highly consumed in many countries. Fresh spent chickens sausages were manufactured using some concentration of carrageenan (0.0%, 2.5%, 5.0%, and 7.5%). This work used an experimental, with completely randomized design 4 x 5 (CRD), with 4(four) different percentage of carrageenan, and 5 (five) replications. The effect of pH, moisture and tenderness on the physical, chemical and sensory quality, alsoabout total bacteria and the initial decay of sausages was studied. Samples were analyzed immediately (day zero after manufactured) in room temperature. Results indicated that the moisture and tenderness has significance results, but the sausage pH were not significant between the treatments; and the total bacteria and initial decay also were significant. The conclusion is, that the carrageenan addition has improved the quality, organoleptic and shelf-life of spent chicken sausages. It could be concluded from this work that the tough culled layer hen meat, by value-addition with carrageenan, and processing as sausage, can be converted into an acceptable product.