Product Development of Reduced Fat Chicken Emulsion-Type Sausage Using Carrageenan and Soy Protein Isolate
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Abstract
Sausage is a popular processed consumer product. Rather, it is a product with a high content of saturated fat, the product therefore has been developed to reduce fat content by using carrageenan and soy protein isolate as replacement. The objective of this research was to study the optimal content of fat, carrageenan and soy protein isolate in reduced fat chicken sausage products. The experiment is planned using Mixture design to determine three main factors: 0.50-0.70 fat refers to 5.00-7.00% main ingredient, carrageenan 0.10-0.30 refers to carrageenan 1.00-3.00% main ingredient and soy protein isolate 0.20-0.35 refers to soy protein isolate 2.00-3.50% main ingredient. The three factors had a statistically significant effect on hardness, fracturability, cohesiveness, and fat content (p < 0.05). The optimal formulation of three components consisted of fat 0.56, carrageenan 0.17, and soy protein isolate 0.27, which meant fat 5.6% in the main ingredient, carrageenan 1.70% in the main ingredient, and soy protein isolate 2.70% in the main ingredient. The principle of using optimal formulation caused the result in hardness at a value of 57.31 N, cohesiveness value of 0.40, springiness value of 0.82, fracturability value of 0.08 N and adhesiveness -0.31 N/s. In terms of nutritional value, the product had a protein content of 14.14%, fat content of 4.16% and calories content of 122.80 kcal/100 g. Therefore, using carrageenan and soy protein isolate together can reduce the fat content in chicken sausage. It improves the texture of the product and generates alternative products for health
Article Details
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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