Original Scientific Article
Physico-chemical and microbiological characteristics, sensory quality and acceptability of native chicken and rabbit sausage produced with corn oil, margarine and beef fat
Hendronoto Arnoldus Walewangko Lengkey * ,
Balia Roostita Lobo

Mac Vet Rev 2016; 39 (2): 193 - 199

10.1515/macvetrev-2016-0087

Received: 17 November 2015

Received in revised form: 10 May 2016

Accepted: 28 May 2016

Available Online First: 10 July 2016

Published on: 15 October 2016

Correspondence: Hendronoto Arnoldus Walewangko Lengkey, lengkeyhendronoto@gmail.com
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Abstract

In this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources.
The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.

Keywords: native chicken sausages, rabbit sausages, corn oil, margarine, beef fat

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Copyright

© 2016 Lengkey H. This is an open-access article publishedunder the terms of the Creative Commons Attribution License whichpermits unrestricted use, distribution, and reproduction in any medium,provided the original author and source are credited.

Conflict of Interest Statement

The authors declared that they have no potential conflict of interest with respect to the authorship and/or publication of this article.

Citation Information

Macedonian Veterinary Review. Volume 39, Issue 2, Pages 193-199, p-ISSN 1409-7621, e-ISSN 1857-7415, DOI: 10.1515/macvetrev-2016-0087, 2016

The all content of the Macedonian Veterinary Review, except where otherwise noted, is licensed under a Creative Commons Attribution License.