Tawali Abu Bakar, Said Muhammad Irfan, Sari Sri Fatmah, Anwar Lely Okmawaty, Nurdin Iin Nurdianty, Said Anwar, Tamtama Ary, Auza Fuji Astuty, Zzaman Wahidu, Jeinie Mohammad Halim, Rahman Mohd Nazri Abdul, Huda Nurul
Study Program of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, University of Muhammadiyah Kendari, Jalan K. H. Ahmad Dahlan No. 10, Kendari 93117, Indonesia.
Faculty of Agriculture Science, Laboratory of Food Science and Technology, Hasanuddin University, Jalan Perintis Kemerdekaan, South Sulawesi, Makassar 90245, Indonesia.
Int J Food Sci. 2023 Feb 1;2023:6877904. doi: 10.1155/2023/6877904. eCollection 2023.
This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator (4 ± 2°C). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment ( < 0.05). The gelatin level significantly affected the water holding capacity of sausages ( < 0.05), but the storage time did not ( > 0.05). On the other hand, the pH, TBA reactivity, and antioxidant activity of sausages were not only affected by gelatin level ( < 0.05) but also by storage time ( < 0.05). The sausage microstructure confirms the use of 2% snakehead fish gelatin to make sausages with properties similar to 2% commercial bovine gelatin. The byproduct of the snakehead fish industry can be used as a gelatin alternative to produce sausages. This gelatin has the potential as a binder, which can functionally improve sausage characteristics. This effectiveness can boost the water holding capacity of sausages, although it has not been effective in inhibiting fat oxidation which causes an increase in malonaldehyde levels.
本研究旨在确定与牛商用明胶相比，乌鳢鱼明胶作为粘合剂对牛脸颊肉基乳化香肠特性和保质期的功能影响。所用乌鳢鱼明胶的水平分别为0%、1%、2%和3%，而牛商用明胶的水平为2%，在冰箱（4±2°C）中储存0至28天。在储存前初步测定香肠的乳化稳定性、蒸煮损失、近似成分、质地剖面和微观结构；然后，每七天进行一次观察，以根据pH值、抗氧化活性和硫代巴比妥酸反应性确定香肠的保质期。处理对乳化稳定性、近似成分和质地剖面等特性有影响（P<0.05）。明胶水平显著影响香肠的持水能力（P<0.05），但储存时间没有影响（P>0.05）。另一方面，香肠的pH值、硫代巴比妥酸反应性和抗氧化活性不仅受明胶水平影响（P<0.05），还受储存时间影响（P<0.05）。香肠微观结构证实使用2%的乌鳢鱼明胶制作的香肠具有与2%商用牛明胶相似的特性。乌鳢鱼产业的副产品可作为明胶替代品用于生产香肠。这种明胶有作为粘合剂的潜力，可以在功能上改善香肠特性。这种有效性可以提高香肠的持水能力，尽管它在抑制导致丙二醛水平升高的脂肪氧化方面并不有效。
