Physicochemical quality of chicken sausages using pectin extract from apple peel as fat replacer
Herly Evanuarini*, Premy Puspitawati Rahayu, Hemas Azizila Nidhal

Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
*Email: herlyfptub[at]ub.ac.id

Abstract

Sausage is a popular restructured meat product. The high fat content in sausage causes people to limit their consumption to a certain amount. Reformulation of sausage is necessary to improve its physicochemical quality. Apple peel pectin is a natural polysaccharide that has the potential to be used as a fat substitute in sausage production due to its ability to bind water and form gels, thereby improving the moisture and texture of the product. The objective of this study was to evaluate the effectiveness of apple peel pectin extract as a fat substitute in chicken sausage on the physicochemical characteristics of the product. The parameters measured included texture profile, color, cooking loss, moisture content, fat content, and water activity (Aw). The research method used was a laboratory experiment. The experimental design used was a completely randomized design with 4 treatments and 6 replications. Data analysis was averaged using Microsoft Excel and analyzed using ANOVA, followed by Duncan^s multiple range test. The results showed that the addition of pectin significantly affected (p<0.01) the physical and chemical properties of chicken sausage. The texture, redness value, and yellowness value of chicken sausage increased, while the lightness value, cooking loss, moisture content, fat content, and water activity decreased. Based on the research results, the use of 3% pectin produced the best chicken sausage product based on physicochemical quality. This study offers new opportunities for the development of low-fat chicken sausage products without compromising the desired texture and nutritional value.

Keywords: Sausage- Chicken meat- Restructured- Pectin- Apple peel- Emulsion

Topic: Food science and biotechnology