Physicochemical quality of culled layer meat sausage with added Fenugreek (Trigonella foenum-graecum) paste

The green economy has great potential in food security so it needs to be prioritized. One of the efforts to improve food security is by utilizing less quality materials such as abandoned culled layer meat to develop products in the form of sausages added with Fenugreek to improve product quality. Fe...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2024-02, Vol.1302 (1), p.12060
Main Authors: Patriani, P, Irgiadi, A, Trisna, A
Format: Article
Language:English
Subjects:
Amino acids
Dough
Fenugreek
Flavonoids
Food quality
Food security
Green economy
Meat
Moisture content
Sausages
Trigonella foenum-graecum
Water content
Weight loss
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Summary:The green economy has great potential in food security so it needs to be prioritized. One of the efforts to improve food security is by utilizing less quality materials such as abandoned culled layer meat to develop products in the form of sausages added with Fenugreek to improve product quality. Fenugreek is an aromatic spice that contains flavonoids, amino acids, alkaloids, and antioxidants and can emulsify dough because it contains galactomannan. The research method used a completely randomized design with 4 treatments and 5 replicates. The treatment parameter was the addition of fenugreek paste to the sausage consisting of (K0 = 0%; K1 = 2%, K2 = 4%, K3 = 6%). The results showed that the addition of Fenugreek paste affected the physicochemical of the sausage. The addition of Fenugreek paste to sausages can increase pH, moisture content, tenderness, and lightness and reduce cooking weight loss. The best physicochemical quality in sausage samples with the addition of Fenugreek paste 4% (K2) and 6% (K3). Fenugreek is recommended as a natural additive in the manufacture of chicken sausages in a sustainable manner to improve quality and local food development that prioritizes production with the application of efficient technology.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1302/1/012060