The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time
Cintya Dienardila Anisa
Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.
Herly Evanuarini *
Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.
Dedes Amertaningtyas
Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Aims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity
Study Design: This research are an laboratory experimental with a completely randomized design.
Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya.
Methodology: This research are using a 4 treatments and 5 replications. The main focus are a different storage time for spent hen chicken sausage on refrigerator (4˚C). The 4 treatments are 0 day (D0), 7 days (D1), 14 days (D2), and 21 days (D3)
Results: The different storage time on spent hen sausage with tomato paste gave a very significant effect (P < .01) on pH, color analysis (L a*b*), moisture content, total microorganism, and rancidity. pH, moisture content, total microorganism, and rancidity are increased during storage time meanwhile for color analysis are decreased during storage time.
Conclusion: Except for being a natural food colorant, tomato can be used for natural antioxidant. The addition of tomato paste on spent hen sausage can extend spent hen sausage’s shelf life until 21 days on refrigerated temperature (4˚C). The further research are needed for consumer safety on spent hen chicken sausage with the addition of tomato paste.
Keywords: Spent hen meat, sausage, tomato paste, restructured meat, storage time