Effects of Avocado Addition on Chicken Sausage Emulsion Stability During Storage Andi Muh Fuad Al Kautsar Walinono (a), Hikmah M. Ali (b), Wahniati Hatta (c)
a) Faculty of Vocational Studies, Hasanuddin University, Makassar.
*andimuhfuad[at]unhas.ac.id
2) Faculty of Animal Science, Hasanuddin University, Makassar.
Abstract
The study aimed to determine the characteristics of the emulsion based on pH value, firmness, and fat binding capacity during storage at refrigerator. Three levels of avocado (5%, 10%, and 15%) were tested in 120 sausage samples, and observed at 0, 5, 10, 15, and 20 days of refrigerator storage. The results show that pH decreased (p <0.01) during storage time, increasing the avocado level accelerated (P <0.05) the rate of pH decline. The firmness increased (P <0.05) after day-5 and more (P<0,05) in day 20- even thought the increasing of avocado level did not appeared to affect (P> 0.05) the value. The increase in firmness values was in line with the increase (P <0.01) of fat binding capacity value, but its capacity appeared to decrease (P <0.01) with the increasing of avocado level. This study concluded that avocado affects the pH value up to the optimal point for storage of sausage products, stabilizes emulsions with increased the firmness and relatively good emulsion stability rates until the end of the storage period.
