Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product

Ciri-ciri kualiti dan kestabilan produk seakan sosej berasaskan ayam yang ditambah sayur-sayuran terpilih; capsicum, lobak merah, bayam, kubis ungu dan cendawan tiram telah dikaji. Pada fasa pertama, proses saringan telah dijalankan dengan menggunakan pelbagai peratusan (30%, 40%, dan 50%) sayur-say...

Full description

Saved in:

Bibliographic Details
Main Author:	Ahmad, Syuhairah
Format:	Thesis
Language:	English
Published:	2016
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/32310/1/SYUHAIRAH_AHMAD_24%28NN%29.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-usm-ep.32310
record_format	uketd_dc
spelling	my-usm-ep.323102019-04-12T05:25:15Z Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product 2016-08 Ahmad, Syuhairah T1-995 Technology(General) Ciri-ciri kualiti dan kestabilan produk seakan sosej berasaskan ayam yang ditambah sayur-sayuran terpilih; capsicum, lobak merah, bayam, kubis ungu dan cendawan tiram telah dikaji. Pada fasa pertama, proses saringan telah dijalankan dengan menggunakan pelbagai peratusan (30%, 40%, dan 50%) sayur-sayuran dalam formulasi sosej. Fasa kedua melibatkan pemilihan peratusan formulasi terbaik sosej, yang kemudiannya dianalisis dari segi mikrostruktur, komposisi kimia, dan sifat-sifat antioksidan. Fasa terakhir adalah kajian kestabilan penyimpanan sampel sosej pada suhu 4°C selama 21 hari. Sebanyak 16 sampel termasuk kawalan telah disediakan dan dianalisis dalam kajian awal. Hasil kajian menunjukkan bahawa 14 sampel mempunyai julat skor 4.00-5.00 untuk ujian lipatan, menunjukkan kekuatan gel yang baik telah dihasilkan oleh sampel. Jenis dan peratusan sayur-sayuran dimasukkan ke dalam formulasi sosej tidak menjejaskan pH secara signifikan (P<0.05) dan memberikan kehilangan memasak yang lebih rendah berbanding sampel kawalan. Sosej didapati menunjukkan peningkatan dalam keupayaan memegang air pada 40% penggabungan sayur-sayuran. Quality characteristics and stability of chicken-based sausages-like product incorporated with selected vegetables; capsicum, carrot, spinach, purple cabbage and oyster mushroom were studied. The screening process was conducted in the first phase with various percentages (30%, 40%, and 50%) of vegetables in the sausage formulations. The second phase involved the selection of the best percentage formulation of sausages, which was further analyzed for the microstructure, chemical composition, and antioxidant properties. The final phase was the storage stability study of sausage samples at 4°C for 21 days. A total of 16 samples included control were prepared and analyzed during preliminary study. The results revealed that 14 samples had the range of 4.00-5.00 score for the folding test, indicated a good gel strength of the samples produced. Both type and percentage of vegetables incorporated into the sausage formulations did affect the pH significantly (P<0.05) and gave a lower cooking loss as compared to the control sample. The sausages were found to show an increase in water holding capacity at 40% incorporation of vegetable. 2016-08 Thesis http://eprints.usm.my/32310/ http://eprints.usm.my/32310/1/SYUHAIRAH_AHMAD_24%28NN%29.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology)
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Ahmad, Syuhairah Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
description	Ciri-ciri kualiti dan kestabilan produk seakan sosej berasaskan ayam yang ditambah sayur-sayuran terpilih; capsicum, lobak merah, bayam, kubis ungu dan cendawan tiram telah dikaji. Pada fasa pertama, proses saringan telah dijalankan dengan menggunakan pelbagai peratusan (30%, 40%, dan 50%) sayur-sayuran dalam formulasi sosej. Fasa kedua melibatkan pemilihan peratusan formulasi terbaik sosej, yang kemudiannya dianalisis dari segi mikrostruktur, komposisi kimia, dan sifat-sifat antioksidan. Fasa terakhir adalah kajian kestabilan penyimpanan sampel sosej pada suhu 4°C selama 21 hari. Sebanyak 16 sampel termasuk kawalan telah disediakan dan dianalisis dalam kajian awal. Hasil kajian menunjukkan bahawa 14 sampel mempunyai julat skor 4.00-5.00 untuk ujian lipatan, menunjukkan kekuatan gel yang baik telah dihasilkan oleh sampel. Jenis dan peratusan sayur-sayuran dimasukkan ke dalam formulasi sosej tidak menjejaskan pH secara signifikan (P<0.05) dan memberikan kehilangan memasak yang lebih rendah berbanding sampel kawalan. Sosej didapati menunjukkan peningkatan dalam keupayaan memegang air pada 40% penggabungan sayur-sayuran. Quality characteristics and stability of chicken-based sausages-like product incorporated with selected vegetables; capsicum, carrot, spinach, purple cabbage and oyster mushroom were studied. The screening process was conducted in the first phase with various percentages (30%, 40%, and 50%) of vegetables in the sausage formulations. The second phase involved the selection of the best percentage formulation of sausages, which was further analyzed for the microstructure, chemical composition, and antioxidant properties. The final phase was the storage stability study of sausage samples at 4°C for 21 days. A total of 16 samples included control were prepared and analyzed during preliminary study. The results revealed that 14 samples had the range of 4.00-5.00 score for the folding test, indicated a good gel strength of the samples produced. Both type and percentage of vegetables incorporated into the sausage formulations did affect the pH significantly (P<0.05) and gave a lower cooking loss as compared to the control sample. The sausages were found to show an increase in water holding capacity at 40% incorporation of vegetable.
format	Thesis
qualification_level	Master's degree
author	Ahmad, Syuhairah
author_facet	Ahmad, Syuhairah
author_sort	Ahmad, Syuhairah
title	Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
title_short	Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
title_full	Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
title_fullStr	Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
title_full_unstemmed	Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
title_sort	effect of vegetable incorporation on the nutritional and shelf life qualities of chicken-based sausage-like product
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri (School of Industrial Technology)
publishDate	2016
url	http://eprints.usm.my/32310/1/SYUHAIRAH_AHMAD_24%28NN%29.pdf
_version_	1747820563304284160

Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product

Similar Items