Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels
نویسندگان
چکیده
Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, curry, grilled lamb, and others. Processing meat into sausages is a potential alternative to diversify food. This study aims develop product form of emulsion sausage. We used mixed fat Batur (0, 5, 10, 15, 20 25%) was coarsely ground added with 2.0% salt, 0.5% dextrose, garlic powder, pepper 0.3% paprika powder chili powder. Meat, fat, other ingredients evenly then put collagen casings measured 10-cm long. Next, the sausage steamed +45 minutes, cooled drained. an experimental method Completely Randomized Design (CRD) assigning 6 treatments 4 replicates. The included T0: Lamb without fat; T1 : + 5% T2 10% T3 15% T4 20% T5 25% fat. observed characteristics were chemical content (moisture, protein, ash content) organoleptic properties (preferred colour, aroma, texture, taste, acceptability). F test (anova) results showed treatment had significant effect (P<0.05) on moisture, sausage, as preference acceptance addition produced emulsion-type most optimal characteristics, containing 63.290% water, 15.245% 12.518% 2.536% ash. preferred taste satisfied neutral criteria.
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ژورنال
عنوان ژورنال: Journal of Animal Production
سال: 2022
ISSN: ['2541-5875', '1411-2027']
DOI: https://doi.org/10.20884/1.jap.2022.24.2.134