Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles
The potential of rice starch types was explored to mimic the fat and improve the stability of chicken sausage during multiple freeze-thaw (F-T) cycles. This study investigated the effect of partial fat replacement with non-waxy and waxy rice starch on the physical properties of chicken sausage duri...
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IPB University
2025-01-01
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| Series: | Tropical Animal Science Journal |
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| Online Access: | https://journal.ipb.ac.id/index.php/tasj/article/view/58874 |
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| author | A. Kosim P. Rumpagaporn K. Vangnai |
| author_facet | A. Kosim P. Rumpagaporn K. Vangnai |
| author_sort | A. Kosim |
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The potential of rice starch types was explored to mimic the fat and improve the stability of chicken sausage during multiple freeze-thaw (F-T) cycles. This study investigated the effect of partial fat replacement with non-waxy and waxy rice starch on the physical properties of chicken sausage during multiple F-T cycles. Sausages were manufactured using eight different formulas (standard fat, reduced-fat, and reduced-fat with both starches at addition levels of 3%, 6%, and 9%). Emulsion stability, cooking loss, color, and texture profile were analyzed as initial qualities. Sausages were stored at -18 oC for seven days and thawed at 4 oC for 17 h for each of three F-T cycles, then thawing loss and texture were evaluated. The result showed that the incorporation of non-waxy and waxy rice starch up to 9% increased the emulsion stability, lightness (L*), and the value of hardness, gumminess, and chewiness of chicken sausage (p<0.05). Multiple F-T cycles lead to mechanical damage and quality deterioration, including water-holding capacity loss and textural change. The thawing loss value of all treatments significantly increased during the F-T cycle. Utilization of waxy rice starch 3% in low-fat chicken sausage exhibited optimum physical properties and minimum thawing loss and texture change during multiple F-T cycles.
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| format | Article |
| id | doaj-art-23732d0438d7427f88b777335b7bb1e2 |
| institution | Kabale University |
| issn | 2615-787X 2615-790X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | IPB University |
| record_format | Article |
| series | Tropical Animal Science Journal |
| spelling | doaj-art-23732d0438d7427f88b777335b7bb1e22025-01-22T17:47:22ZengIPB UniversityTropical Animal Science Journal2615-787X2615-790X2025-01-0148110.5398/tasj.2025.48.1.68Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw CyclesA. Kosim0P. Rumpagaporn1K. Vangnai2Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart UniversityDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart UniversityDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University The potential of rice starch types was explored to mimic the fat and improve the stability of chicken sausage during multiple freeze-thaw (F-T) cycles. This study investigated the effect of partial fat replacement with non-waxy and waxy rice starch on the physical properties of chicken sausage during multiple F-T cycles. Sausages were manufactured using eight different formulas (standard fat, reduced-fat, and reduced-fat with both starches at addition levels of 3%, 6%, and 9%). Emulsion stability, cooking loss, color, and texture profile were analyzed as initial qualities. Sausages were stored at -18 oC for seven days and thawed at 4 oC for 17 h for each of three F-T cycles, then thawing loss and texture were evaluated. The result showed that the incorporation of non-waxy and waxy rice starch up to 9% increased the emulsion stability, lightness (L*), and the value of hardness, gumminess, and chewiness of chicken sausage (p<0.05). Multiple F-T cycles lead to mechanical damage and quality deterioration, including water-holding capacity loss and textural change. The thawing loss value of all treatments significantly increased during the F-T cycle. Utilization of waxy rice starch 3% in low-fat chicken sausage exhibited optimum physical properties and minimum thawing loss and texture change during multiple F-T cycles. https://journal.ipb.ac.id/index.php/tasj/article/view/58874chicken sausagefreeze-thaw cyclemeat emulsionreduced-fatrice starch |
| spellingShingle | A. Kosim P. Rumpagaporn K. Vangnai Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles Tropical Animal Science Journal chicken sausage freeze-thaw cycle meat emulsion reduced-fat rice starch |
| title | Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles |
| title_full | Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles |
| title_fullStr | Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles |
| title_full_unstemmed | Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles |
| title_short | Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles |
| title_sort | emulsion type chicken sausage quality with fat substitution by rice starches during freeze thaw cycles |
| topic | chicken sausage freeze-thaw cycle meat emulsion reduced-fat rice starch |
| url | https://journal.ipb.ac.id/index.php/tasj/article/view/58874 |
| work_keys_str_mv | AT akosim emulsiontypechickensausagequalitywithfatsubstitutionbyricestarchesduringfreezethawcycles AT prumpagaporn emulsiontypechickensausagequalitywithfatsubstitutionbyricestarchesduringfreezethawcycles AT kvangnai emulsiontypechickensausagequalitywithfatsubstitutionbyricestarchesduringfreezethawcycles |