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Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction

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dc.citedby2
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsInstitute for Halal Research and Management (IHRAM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.affiliationsUniversiti Kebangsaan Malaysia (UKM)
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.authorAlina A.R.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.contributor.authorAbdul Salam B.en_US
dc.contributor.authorMaznah I.en_US
dc.contributor.authorMuhyiddin Y.en_US
dc.contributor.authorSyamsul K.M.W.en_US
dc.date.accessioned2024-05-29T01:57:59Z
dc.date.available2024-05-29T01:57:59Z
dc.date.issued2012
dc.descriptionWorld Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 57-61, 2012en_US
dc.description.abstractThe objective of this study is to determine the effects of dietary fiber on the sensory properties of cooked chicken sausages by partial substitution of chicken fat (CF) with red palm mid fraction (RPMF). Four sausage formulations with the fat level of 5% were blended with rice bran 1.5% (RB) and carboxymethyl cellulose (CL). Instrumental analysis of water activity (a w), cook loss, pH value and texture (hardness) were performed to measure physicochemical properties. Sensory properties were estimated using a hedonic test. Statistical analysis was performed by using SPSS. The results showed that this fiber is compatible when used with red palm mid fraction (RPMF) fat in chicken sausages. The panelists indicated that all the formulations except the treatment with RPMF+CL were not significantly different to the control in terms of acceptability. In conclusion, the lipid content, when substituting CF with RPMF, with rice bran carboxymethyl cellulose, yielded acceptable chicken nuggets. This indicates the RPMF and rice bran formulations were equally comparable or better than the CF formulation. It is recommended that multiple analyses with different analytical instrumentation (GC, FTIR and UV-Vis) may explain better the antioxidants behaviour and oxidative stability of the products. � IDOSI Publications, 2012.en_US
dc.description.natureFinalen_US
dc.identifier.epage61
dc.identifier.issn18184952
dc.identifier.issueSPL.ISS1
dc.identifier.scopus2-s2.0-84865262777
dc.identifier.spage57
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84865262777&partnerID=40&md5=d54b1203ea712351876578a16fbe029d
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9969
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofWorld Applied Sciences Journalen_US
dc.sourceScopus
dc.subjectCarboxymethyl celluloseen_US
dc.subjectPhysicochemical qualityen_US
dc.subjectRed palm mid fractionen_US
dc.subjectRice branen_US
dc.titleEffect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fractionen_US
dc.typeArticleen_US
dspace.entity.typePublication

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