{"title":"添加安达利曼果粉后鸡肉香肠在储存期间的质量","authors":"Elisa Julianti, Zulkifli Lubis, Adrian Hilman","doi":"10.25182/jgp.2023.18.supp.1.67-69","DOIUrl":null,"url":null,"abstract":"The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 11","pages":""},"PeriodicalIF":0.4000,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder\",\"authors\":\"Elisa Julianti, Zulkifli Lubis, Adrian Hilman\",\"doi\":\"10.25182/jgp.2023.18.supp.1.67-69\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.\",\"PeriodicalId\":41982,\"journal\":{\"name\":\"Jurnal Gizi dan Pangan\",\"volume\":\" 11\",\"pages\":\"\"},\"PeriodicalIF\":0.4000,\"publicationDate\":\"2023-12-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Gizi dan Pangan\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.25182/jgp.2023.18.supp.1.67-69\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Gizi dan Pangan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.25182/jgp.2023.18.supp.1.67-69","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder
The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.
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