Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom

W. Yulianto, Lilik Malta, B. Bulkaini, D. Kisworo, Haryanto Haryanto, Baiq Rani Dewi Wulandani, F. Fahrullah
{"title":"Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom","authors":"W. Yulianto, Lilik Malta, B. Bulkaini, D. Kisworo, Haryanto Haryanto, Baiq Rani Dewi Wulandani, F. Fahrullah","doi":"10.29303/jbt.v24i1.6355","DOIUrl":null,"url":null,"abstract":"Oyster mushrooms are a healthy alternative food source for reducing the fat content of sausages due to their low fat content. Chicken sausage is a processed meat product that typically contains meat, binders, and fillers. This study aimed to investigate the physical and microbiological properties of chicken sausage with varying concentrations of oyster mushrooms, which are added to improve its quality. The study employed a completely randomized design with three treatments. If a treatment showed a difference, the Duncan Multiple Range Test was conducted. The treatments consisted of J0: 0% oyster mushroom, J1: 1% oyster mushroom, and J2: 2% oyster mushroom. Statistically, the use of different concentrations of oyster mushrooms did not result in a significant difference (P>0.05) in the water binding capacity, breaking power, pH, and total plate count of chicken sausages. However, the addition of oyster mushroom concentrations can improve the physical and microbiological quality of the sausages. The addition of different concentrations of oyster mushroom to chicken meat sausage resulted in a water binding capacity of 39.28-46.12%, breaking strength of 0.4-0.5 kg/cm2, pH value of 6.46-6.56, and total plate count of 1.57-1.86 cfu/g. The treatment that yields the highest water binding capacity (45.06%), breaking power (0.04 kg/cm2), pH (6.56), and total plate count (1.57 cfu/g) is the addition of 1% oyster mushroom concentration. The concentration of oyster mushroom used in the preparation of chicken meat sausages should not exceed 1% of the total sausage mixture.","PeriodicalId":382423,"journal":{"name":"Jurnal Biologi Tropis","volume":" 6","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Biologi Tropis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29303/jbt.v24i1.6355","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Oyster mushrooms are a healthy alternative food source for reducing the fat content of sausages due to their low fat content. Chicken sausage is a processed meat product that typically contains meat, binders, and fillers. This study aimed to investigate the physical and microbiological properties of chicken sausage with varying concentrations of oyster mushrooms, which are added to improve its quality. The study employed a completely randomized design with three treatments. If a treatment showed a difference, the Duncan Multiple Range Test was conducted. The treatments consisted of J0: 0% oyster mushroom, J1: 1% oyster mushroom, and J2: 2% oyster mushroom. Statistically, the use of different concentrations of oyster mushrooms did not result in a significant difference (P>0.05) in the water binding capacity, breaking power, pH, and total plate count of chicken sausages. However, the addition of oyster mushroom concentrations can improve the physical and microbiological quality of the sausages. The addition of different concentrations of oyster mushroom to chicken meat sausage resulted in a water binding capacity of 39.28-46.12%, breaking strength of 0.4-0.5 kg/cm2, pH value of 6.46-6.56, and total plate count of 1.57-1.86 cfu/g. The treatment that yields the highest water binding capacity (45.06%), breaking power (0.04 kg/cm2), pH (6.56), and total plate count (1.57 cfu/g) is the addition of 1% oyster mushroom concentration. The concentration of oyster mushroom used in the preparation of chicken meat sausages should not exceed 1% of the total sausage mixture.
添加了杏鲍菇的鸡肉香肠的物理和微生物特性分析
杏鲍菇脂肪含量低,是减少香肠脂肪含量的健康替代食物来源。鸡肉香肠是一种加工肉制品,通常含有肉、粘合剂和填料。本研究旨在调查添加了不同浓度杏鲍菇的鸡肉香肠的物理和微生物特性。研究采用了完全随机设计,有三种处理方法。如果某一处理出现差异,则进行邓肯多重范围检验。处理包括 J0:0% 的杏鲍菇、J1:1% 的杏鲍菇和 J2:2% 的杏鲍菇。从统计学角度看,使用不同浓度的杏鲍菇不会导致鸡肉香肠的水结合力、破碎力、pH 值和菌落总数出现显著差异(P>0.05)。不过,添加不同浓度的杏鲍菇可以改善香肠的物理和微生物质量。在鸡肉香肠中添加不同浓度的杏鲍菇后,水结合力为 39.28-46.12%,断裂强度为 0.4-0.5 kg/cm2,pH 值为 6.46-6.56,菌落总数为 1.57-1.86 cfu/g。添加浓度为 1%的杏鲍菇可产生最高的水结合力(45.06%)、破碎力(0.04 千克/平方厘米)、pH 值(6.56)和总板块数(1.57 cfu/g)。用于配制鸡肉香肠的杏鲍菇浓度不应超过香肠混合物总量的 1%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信