Physical and chemical characteristics of meat sausages from culled laying hen adding various concentration of chicken legskin gelatin M Sompie, J H W Ponto and S C Rimbing
Faculty of Animal Husbandry, Sam Ratulangi University, Manado, Indonesia
Abstract
This study aims to examine the effect of adding various concentrations of chicken leg skin gelatin on the physical and chemical properties of meat sausages of culled laying hens. The main ingredients used in this study were meat of rejected layers and gelatin of chicken leg skin. This study used a completely randomized design (CRD) for four treatments, with various concentrations of gelatin P0 (0%), P1 (2.5%), P2 (5%) and P3 (7.5%), each treatment was repeated 4 times. . The variables analyzed were pH value, water content, protein content, cooking loss, water binding capacity and tenderness of meat sausages of rejected laying hens. The results showed that the addition of various concentrations of gelatin had a significant difference (P<0.05) on protein content, cooking loss, water holding capacity and tenderness of the sausages, however, the effect of the pH value and water content of the sausages was not significant ( P>0.05). The conclusion is the addition of chicken leg skin gelatin as much as 7.5% produces good physical and chemical properties of sausage meat of culled laying hens with a pH value of 6.6, water content 67.53%, protein content 22.42%, cooking losses 7.30%, 55.62% water binding capacity and 5.25 mm/minute tenderness.
Keywords: Chicken leg skin gelatin, Culled laying hen, Meat sausages
