Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage

Authors

  • Dwi Wulandari Department of Leather Processing Technology, Polytechnic ATK, Jl. Ring Road Selatan,Glugo, Panggungharjo, Sewon ,Bantul, Yogyakara 55188 Indonesia
  • Yuny Erwanto Departement of Animal Products Tecnology, Faculty of Animal Science, Gadjah Mada University, Jl. Fauna No. 3, Bulaksumur Yogyakarta 55281 Indonesia
  • Yudi Pranoto Faculty of Agricultural Technology, Gadjah Mada University Yogyakarta Jl. Flora No.1 ,Bulaksumur Yogyakarta,55281 Indonesia.
  • Rusman Rusman Departement of Animal Products Tecnology, Faculty of Animal Science, Gadjah Mada University, Jl. Fauna No. 3, Bulaksumur Yogyakarta 55281 Indonesia
  • Sugiyanto Sugiyanto Department of Leather Products Processing Technology, Polytechnic ATK, Jl. Ring Road Selatan,Glugo, Panggungharjo, Sewon ,Bantul, Yogyakara 55188 Indonesia

DOI:

https://doi.org/10.21776/ub.jitek.2020.015.03.2

Keywords:

Edible coating, bacterial counts, gelatin, bovine split hide, sausage

Abstract

This research aims to determine the physical properties and the bacterial counts of chicken sausages that were given an edible coating made from a combination of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase during chilled storage. The parameters observed included, pH, moisture, protein content, weight loss, tenderness, and the bacterial counts. Data were analyzed with a completely randomized design (CRD) factorial pattern 4 x 4 with three replications. The first factor was the level of edible coating 0%, 5%, 10%, and 15%  w/vol. The s factor was the storage time at 10°C which was 0, 5, 10, and 15 d. The results showed the pH and moisture during storage decreased, while the protein content, weight loss, tenderness, and the bacterial count sausages increased. Increasing the level of edible coating to hold sausage weight loss, while the pH and bacterial count of chicken sausage decrease. Increase the level of edible coating adds to the water content, protein content, and sausage tenderness. The use of a combined edible coating of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase to 15% could maintain the quality of chicken sausage based on national standard during 15 dof chilled storage BSN-3820-2015.

Author Biography

Dwi Wulandari, Department of Leather Processing Technology, Polytechnic ATK, Jl. Ring Road Selatan,Glugo, Panggungharjo, Sewon ,Bantul, Yogyakara 55188 Indonesia

Program Studi Teknologi Pengolahan Kulit

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Published

2020-11-24

Issue

Vol. 15 No. 3 (2020)

Section

Articles

License

Copyright (c) 2020 Dwi Wulandari, Yuny Erwanto, Yudi Pranoto, Rusman Rusman, Sugiyanto Sugiyanto

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