Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Rosmawati and Abu Bakar Tawali and Muhammad Irfan Said and Sri Fatmah Sari and Lely Okmawaty Anwar and Iin Nurdianty Nurdin and Anwar Said and Ary Tamtama and Fuji Astuty Auza and Wahidu Zzaman and Mohammad Halim Jeinie and Mohd Nazri Abdul Rahman and Nurul Huda (2023) Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin. International Journal of Food Science, 2023. pp. 1-13.

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Abstract

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator (4±2° C). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment (p < 0:05). The gelatin level significantly affected the water holding capacity of sausages (p < 0:05), but the storage time did not (p > 0:05). On the other hand, the pH, TBA reactivity, and antioxidant activity of sausages were not only affected by gelatin level (p < 0:05) but also by storage time (p < 0:05). The sausage microstructure confirms the use of 2% snakehead fish gelatin to make sausages with properties similar to 2% commercial bovine gelatin. The byproduct of the snakehead fish industry can be used as a gelatin alternative to produce sausages. This gelatin has the potential as a binder, which can functionally improve sausage characteristics. This effectiveness can boost the water holding capacity of sausages, although it has not been effective in inhibiting fat oxidation which causes an increase in malonaldehyde levels.

Item Type:	Article
Keyword:	Future food sustainability , Beef livestock , Fish gelatin
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD28-9999 Industries. Land use. Labor > HD1401-2210 Agriculture H Social Sciences > HD Industries. Land use. Labor > HD28-9999 Industries. Land use. Labor > HD9000-9999 Special industries and trades
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	27 Jul 2023 14:30
Last Modified:	27 Jul 2023 14:30
URI:	https://eprints.ums.edu.my/id/eprint/36238

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