The Quality of Fortified Chicken Sausage with Duck Eggshell Nano-Calcium During Different Vacuum-Packaged Storage at -18°C
| Main Authors: | Lorenza, Faradinda; Politeknik Negeri Jember, Suparmi, Suparmi; Politeknik Negeri Jember, Naafi’yan, Muhamad Hafiidh; Politeknik Negeri Jember, Prayitno, Agus Hadi; Politeknik Negeri Jember |
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| Format: | Article info eJournal |
| Bahasa: | eng |
| Terbitan: |
Indonesian Center for Animal Research and Development (ICARD)
, 2022
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| Subjects: | |
| Online Access: |
http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/2900 |
Daftar Isi:
- This study aimed to determine the effect of fortification of duck eggshell nano-calcium and different types of packaging on the quality of the chicken sausage. The research material consisted of duck eggshell nano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. The treatment for fortification of duck eggshell nano-calcium was P0 (0%) and P1 (0.3%) of the total dough. The vacuum packaging treatments are K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18°C for 0 and 14 days of observation. The parameters tested were water content, pH value, peroxide value, and total plate count. The test data were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P<0.05) then further tested with Duncan's New Multiple Range Test. The results showed that nano-calcium fortification and different types of packaging had a significant effect (P<0.05) on moisture, pH value, peroxide value, and total plate count of sausages. Different shelf life had a significant effect (P<0.05) on the pH value, peroxide value, and total plate count but did not affect the moisture of sausages. There was no significant interaction (P>0.05) between nano-calcium fortification and different types of packaging during storage at -18°C on moisture, pH value, peroxide value, and total plate count of sausages. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value.