Enhancing Physicochemical Properties of Chicken Sausage Through Transglutaminase and White Sorghum Incorporation
Enhancing Physicochemical Properties of Chicken Sausage Through Transglutaminase and White Sorghum Incorporation
Selma Noor Permadi1, Teguh Wahyono1*, Rina Wahyuningsih1, Dinar Suksmayu Saputri1, Lukman Hakim1, Angga Maulana Firmansyah1, Siska Aditya1, Andi Febrisiantosa1, Laela Nur Ramadhani2, Anastriyani Yulviatun2
ABSTRACT
To diversify fillers in sausages, sorghum flour an underutilized ingredient in the food industry has been employed. However, the use of sorghum flour in sausages affects the texture, making it less compact and prone to cracking. To address this issue, the current study aimed to assess the effects of transglutaminase in white sorghum (Sorghum bicolor) flour on the physicochemical and nutritional characteristics of chicken sausage. A completely randomized design was employed, incorporating various levels of transglutaminase (control, 0.5%, 1%, 1.5%, and 2%) as treatments, each replicated four times. The research examined physicochemical properties, nutritional composition, and antioxidant activity. Results showed a decrease (p <0.05) in cooking loss with transglutaminase addition, while higher levels led to lower (p <0.05) water-holding capacity values. The optimal transglutaminase level for chicken sausages with sorghum flour was 1%. Increasing transglutaminase levels resulted in decreased (p <0.05) water and fat content but increased (p <0.05) ash content. The highest (p <0.05) protein content was observed with 1% transglutaminase as compared to control and higher levels of transglutaminase. Transglutaminase incorporation increased sausage hardness, with the highest values at 1.5% (p <0.05). Adding 2% transglutaminase significantly (p <0.05) boosted antioxidant activity as compared to other levels of transglutaminase. In conclusion, incorporating 1% transglutaminase effectively enhances protein content, while a notable increase in antioxidant activity was observed at 2% transglutaminase.
Keywords | Antioxidant, Chicken sausage, Sorghum, Transglutaminase, Physicochemical properties
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