Effects of Addition of Seaweed (Kappaphycus alvarezii), Fish Gelatin and Chicken Feet Gelatin on the Quality Characteristics of Chicken Sausages



Abdul Salam Babji(1*), Ravisangkar Ramachandran(2), Nor Hidayah Ismail(3)

(1) Food Science Program, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
(2) Food Science Program, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
(3) Food Science Program, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
(*) Corresponding Author

Abstract


The objective of this study was to investigate the effects of the addition of seaweed (Kappaphycus alvarezii), fish gelatin (FG) and chicken feet gelatin (CFG) on the quality characteristics of chicken sausages. Two optimum formulations from the Response Surface Methodology (RSM) T1 (10% seaweed, 3.81% FG, 7.63% CFG) and T2 (2.57% seaweed, 5% FG, 7.63% CFG) were studied and the quality characteristics were evaluated against control chicken sausage (C). The quality aspects of chicken sausage were analysed included texture profile analysis (TPA), proximate analysis and sensory characteristics. Lower TPA values (P<0.05) were recorded for T1 and T2 in comparison to C during storage time. The addition of seaweed, fish gelatin and CFG increased (P<0.05) ash and protein but reduced (P<0.05) fat content. No significant differences (P>0.05) were observed between all samples for colour and taste in sensory evaluation. This study showed that addition of seaweed, fish gelatin and chicken feet gelatin mixture at optimum level produced better quality chicken sausages.


Keywords


Kappaphycus alvarezii; Fish gelatin; Chicken feet gelatin; Sausage; Optimization

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