Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage

Hana Mohd Zaini and Mohd. Dona Sintang and Suryani Saallah and Noorakmar Ab. Wahab and Jumardi Roslan and Wolyna Pindi (2021) Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage. Transactions on Science and Technology, 8 (2). pp. 178-183. ISSN 2289-8786

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URL: http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA202...

Abstract

The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel flour (BPF) in different percentages of BPF (2%, 4% and 6%). The use of BPF in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions, dietary fibre and mineral content of the sausages. By increasing the proportion of BPF in the sausage 4 to 6%, the hardness was increased by 31% and 54% respectively (P < 0.05). The darker sausage was obtained as more BPF added in the formulation. The sensory evaluation showed that the chicken sausage with a concentration of 2% had the highest overall acceptability. In comparison, a sausage containing 6% was found to be the least acceptable compared to the control sample. The declining sensory acceptability of the sausages with 6% BPF was related to its hard texture and dark colour.

Item Type:	Article
Keyword:	Banana peel , Dietary fibre , Meat product , Sausage , Physicochemical properties , Sensory properties
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP248.13-248.65 Biotechnology
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	24 Mar 2022 08:08
Last Modified:	24 Mar 2022 08:08
URI:	https://eprints.ums.edu.my/id/eprint/32004

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