Physicochemical Analysis of Spent Hen Chicken Sausages with Jelly Mushroom (Auricularia auricula) Powder Inclusion as a Substitute for Sodium Tripolyphosphate

Abstract

This study aims to evaluate the substitution effect of the Sodium Tripolyphosphate (STPP) with jelly mushroom (Auricularia auricula) powder (JMP)at various concentration on quality attributes of the spent hen chicken sausages. Using a completely randomized design (CRD), this experiment consisting of five treatments and three replications. The treatments including group with 0,3% STPP (P0; w/w), and inclusion of jelly mushroom at 1%, 2%, and 3%, labelled with T1, T2, T3; w/w, respectively. The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s multiple range test (DMRT) at 5% level. The results showed that the increase in (JMP)substitution up to 3% levels had a significant effect on the tenderness, WHC, and pH value. The addition of (JMP)had no significant effect on the cooking loss, ranging from 4,74 to 6,33%. Substitutions of STPP with JMP in spent hen sausages even at the 1% level generated a significant effect on collagen, fat, and moisture contents and decreased protein content. The addition of jelly mushroom powder up to 1% levels will reduce fat, collagen, and moisture contents. This study inferred that the JMP can be used as an alternative substitution for STPP at the level of 1%, while the use of JMP in spent hen sausages at more than 1% would negatively affect the quality attributes of spent hen chicken sausage.