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Effect of Yeast Extract Content on Physical and Sensory Properties of Beef and Chicken Bologna

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Effect of Yeast Extract Content on Physical and Sensory Properties of Beef and Chicken Bologna Sausage

Kurnia Latifatul Insaning Azizah

Food Science and Technology Division Faculty of Agricultural Technology

Rajamanggala University of Technology Thanyaburi Thanyaburi distrisct Pathumthani

Thailand

ABSTRACT Effect of Yeast Extract Content on Physical and Sensory Properties of Beef

and Chicken Bologna Sausage were developed by using a combination Incorporating 40 Parts of BM, 40 Parts of CM and 20 Parts of Chicken skin fat. The purpose of this research is to study the effect of yeast extract on beef and chicken bologna sausage, the addition of yeast extract which can improve and to determine the acceptability of panelist to beef and chicken bologna sausages produced using organoleptic or sensory evaluation. This paper presents the physical and sensory properties in some detail to reveal each trait involved with every detail. In addition, a method of color measurement, texture, pH, moisture and sensory evaluation are briefly discussed. Some optional methods that have been done in the previous literature described a proposal to develop innovative techniques to develop the properties of bologna sausage ingredients. Factors that affect the quality of the content consist of bologna sausage color, texture, flavor, aroma, and acceptance. All the parameters mentioned detracted from raw material properties and processing conditions. Especially for processing where the physical characteristics can vary. In this paper, treatment of yeast extract used to increase lift organoleptic indices, especially taste and smell, and can be


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used as natural additives in all major types of sausage products as a raw material substitute for meat. The addition of yeast extract to the sausage meat can increase the protein content. Yeast extract is added to the dough to make a bologna sausage function umami flavor and savory taste sensation. Yeast extracts present flavor substitute monosodium glutamate (MSG). The level of yeast extract used was 0.01 %, 0.02 %, and 0.03 %. From the calculation and ANOVA showed that the rate of 0.03 % yeast extract gives a good effect on the sensory evaluation scores. The results differ in the composition of the sausage is cooked, because moisture and pH give a good effect on the level of 0.01 % yeast extract.

Keywords: Bologna sausage, Yeast extract, Sensory evaluationn


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INTRODUCTION In Thailand, the level of consumption of red meat (beef, goat, sheep, and

buffalo) by 24, 96 kg per capita per year. Beef is used widely in emulsified meat products, poultry meat emulsion characteristics but has generated interest among processors. The chicken has nutritional value and high economic and suitable for processing rare. Chicken meat production reached 1.4 million tons last year, it was ranked no.1 meat products in Thailand and followed by 0.2 million tons of beef (Office of Agricultural Economic, 2013).

In emulsified meat products, technological properties of proteins play an important role. Among the meat protein, myofibrils protein has a high function in the emulsification. Increase the solubility and their interactions influence the binding of oil and water holding ability, stability, viscosity, density and other characteristics of the emulsion. Important functional characteristics of proteins are

their ability to form a gel. Myofibrils proteins play an important role in the formulation of the gel after heat treatment. Gel formation contributes to the desired texture and fat - stabilization of emulsions of water in meat products.

Florencio and Sonido (1973) have shown that beef suitable for the manufacture of sausages. One sausage is manufactured using beef bologna sausage. Bologna is a sausage with a soft texture. Bologna is also an emulsion-

type products which filled the large casing and includes artificial casings. Casing in size from 4.5 to 5.0 cm in diameter is usually appropriate. Beef bologna is made with a mixture of beef, goat and pork or it is 100 percent beef. Fat is one of the ingredients of the most variable in sausage products, make the most of the composition of sausages, and is important in processing, texture, and sensory characteristics of sausage products. Basically bologna sausage using beef fat or pork fat, but at this time the fat used is derived from chicken fat is chicken skin. Thus, changes in the quality of fat may affect the quality of the sausage especially

on the sensory characteristics of bologna sausages. The use of yeast extract associated with meat products (sausages) raised organoleptic indices, especially taste and smell, and can be used as natural additives in all major types of sausage products as a meat substitute raw materials. The addition of yeast extract to the


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sausage meat can increase the protein content. Addition of yeast extract is added to the dough to make a functioning bologna sausage savory flavors and umami taste sensations.

In accordance with my research, namely Effect of Yeast Extract Content on Physical and Sensory Properties of Beef and Chicken Bologna Sausage, then use the 3 treatment on the amount of yeast extract are 0.01 %, 0.02 %, and 0.03 %.

OBJECTIVE The purpose of this research is to study the effect of yeast extract on beef

and chicken bologna sausage and the addition of yeast extract which can improve beef and chicken bologna sausage. In addition, to determine the acceptability of panelist to beef and chicken bologna sausages produced using organoleptic or sensory evaluation.

LITERATURE REVIEW Meat

The meat is all animal tissue and all processed products such networks are appropriate to eat and does not cause health problems for those who eat it. The meat can be processed in a way cooked, fried, baked, broiled, smoked, or processed into another product of interest, among other meat corned beef, sausage, jerky and shredded (Soeparno, 2005). The meat was soft parts were wrapped in animal skin and bones become attached to groceries. Meat is composed mostly of muscle tissue, coupled with the fat attached to it, tendons, and cartilage.

Meat is composed of connective tissue, epithelial, neural tissues, blood vessels and fat. The number of different connective tissue between the muscles, connective tissues associated with the texture of the meat. Skeletal muscle tissue is a major source of meat. Skeletal muscle contains about 75 % water with a range of 68-80 %, about 19 % protein, non- protein substances that dissolve fat 3.5 % and approximately 2.5 % (Anonymous, 2010).

Meat is one of perishable food products due to the rich meat substances containing nitrogen, minerals, carbohydrates, and high water content and pH destroyer and spoilage microorganisms needed for growth (lunar, 2004). Organs


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such as the liver, kidneys, brain, lungs, heart, spleen, pancreas, and muscle tissue is included in this definition (Soeparno, 2005). Buckle et al. (1987) stated that the meat is a perishable food chart by microorganisms due to the availability of nutrients in it that are very supportive for the growth of micro-organisms,

especially microbes destroyer. Many things can affect the quality of the meat is good when maintenance

or when processing. Factors that can affect the appearance of the meat during the cutting process is treated before transport and breaks that can determine the level of stress on the cattle that will ultimately determine the quality of meat produced (Suyuti, 2006). Factors affecting the condition of livestock before slaughter will affect the rate of conversion of muscle into meat and also the quality of the resulting meat (Anonymous, 2010). There are 2 types of meat that are commonly used in Bologna sausage, namely:

1. Chicken is a delicious choice as an alternative to red meat. The benefits of chicken meat include: - A rich source of protein. In 100 gram of chicken had contained 60

percent of the daily value for protein adequacy. - High niacin (vitamin B3) and vitamin B6. Niacin is important for

maintaining healthy skin and nervous system. Niacin and Vitamin B6 is also necessary in the metabolism of fats, carbohydrates and proteins in the body.

- Source of the mineral and selenium are very good. Selenium is an essential component of several metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems, and immune system.

- Can be presented in various types of dishes. Minus:

Excessive eating fried chicken can increase the risk of acute coronary syndrome, significantly improving cholesterol, and increase the risk of heart attack. Limit yourself to eat chicken, at least twice a week.


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2. Beef

The beef is considered the most popular choice of all red meat. Advantages: - Lean beef contains 60 percent of the daily value for protein adequacy in

only 100 grams. - Sources of vitamin B12 and vitamin B6 sources. Vitamin B12 is only

found in animal products and is essential for cell metabolism; maintain a healthy nervous system and red blood cell production in the body.

- Lean beef has zinc six times higher than in other meats. Zinc helps prevent damage to blood vessel walls that contribute to the narrowing of blood vessels, Atherosclerosis.

- A good source of iron and contains selenium and phosphorus. Minus:

The beef is high in saturated fat and is thought to increase the risk of cancer. Beef that is not cooked properly can also invite disease. For the best choice, choose organic beef is free of hormones and antibiotics. Also choose lean meats section.


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Fat

Fat in the sausage-making is useful to form a compact and soft sausage and improve the taste and aroma of sausage. The addition of a maximum of 30% fat by weight to maintain the texture of the meat during processing.


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Emulsification The principle of emulsification:

Water and oil will not be fused forever. If we want to mix the two, then in an instant they will separate again. This is due to the difference in polarity between the two levels of the substance. Water is a molecule that has a polar group. While oil is a substance that has a non- polar groups. This difference causes the two cannot be merged, because the polar groups can only be united with polar groups, whereas the non -polar groups can only unite with non-polar

groups.

Protein has a polar group on one side and has non - polar groups on the other. Therefore, it will bind to the ends of polar and non- polar water binds with fat. Then there emulsions that cause it looks like a mix of both. Food or beverage that consists of fat / oil and water in it together then there must emulsifiers. For if the material is not added there will be a separation between the two.

Emulsion is a two phase system consisting of a liquid dispersion or a compound which cannot be mixed, which is dispersed in another. The liquid form of small globules called phase dispersion or discontinuous phase, and its dispersed liquid where the globules are called continuous phase. Soluble meat protein acts as an emulsifier to wrap or encase all the dispersed particle surface (Soeparno, 1994).

According to Charley (1982), the emulsion consists of three phases or sections. One, the dispersed phase comprising particles insoluble. In food, these substances are usually oil, though not always. The second phase is the continuous phase. In food, this substance is usually water. If water and oil are mixed, they will direct and visible splits and a clear dividing line. In order for particles of one liquid suspended in another liquid, substance takes third, namely molecules that have affinity for both liquids above. These substances called emulsifiers. Based on its dispersed phase, there are two types of emulsions, namely:

1. Emulsion type (o / w): oil in water emulsion, namely when the oil phase is dispersed as dots throughout a continuous phase of water. Emulsions for


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oral administration of drugs are usually of type (o / w) and require an emulsifying agent (o / w). Examples: substances that are nonionic, acacia (gum), tragacanth, and gelatin.

2. Type emulsion (w / o): water in oil emulsion, which is when the oil phase acts as the continuous phase. Pharmaceutical emulsion (w / o) used almost for all outdoor use. Emulsifier used: polyvalent soaps (calcium palmitate), span, cholesterol, tween.

Emulsion type (o / w) and (w / o) emulsion system is simple. Double emulsion systems/complex would be obtained if the balls inside the emulsion formed are still there again globules of other phases. Such a system is expressed as emulsion w / o / w or emulsion o / w / o.

Food emulsifiers functions can be grouped into three main categories, namely: 1. To reduce the surface tension of oil and water on the surface, this

encourages the formation of emulsions and the formation of phase equilibrium between oil, water and emulsifier to stabilize the emulsion surface.

2. To slightly alter the properties of texture, preservation and rheological properties of food products, with the formation of complexes with components of starch and protein.

3. To improve the texture of food products main ingredient of fat, with control state polymorph fat.

Emulsifier system is closely linked to the working surface tension between the two phases (interfacial tension). During emulsification, interfacial tension lowering function emulsifiers that facilitate the formation of interfacial surface is

very wide. When the interfacial tension drops below 10 dynes per cm, the emulsion can be formed. Meanwhile, when the interfacial tension approached zero value, then the emulsion will form spontaneously.


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Emulsion stability According to Swift and Ellies (1986), Based on the amount of emulsion

stability emulsified fat and separate from the dough. The greater the amount of fat separate from the dough, the more unstable emulsion of dough generated. Muchtadi (1990), adding that the factors affecting emulsion stability associated with the use of oil or fat are amount of oil is added, the type of oil and the melting point of the oil. Determination of emulsion stability of the sausage mixture based on the amount of fat not emulsified and out of the sausage batter.

The higher the volume of fat that comes out then the lower the stability of the emulsion. Emulsion stability is an indication stability of the protein as a binder in a bind with the oil and water the emulsion product.

High protein content will increase the capacity of the meat emulsion.

Emulsion capacity of various meat trimming decreases with decreasing content of lean. Salt is able to dissolve more protein so that more is available for emulsification. Therefore, the more fat that can be emulsified with less proteins. Thus increasing efficiency. Capacity emulsion of water-soluble proteins is lower than the capacity of salt-soluble protein emulsion (Wilson et al., 1981).

Protein is an effective surface active agents having the ability to lower the interfacial tension between the hydrophobic and hydrophilic components in food. To produce stable emulsions, must be chosen proteins soluble, has charged the group, and have the ability to form a strong cohesive movie.

Based on the mechanism of hydrophobicity, amphiphilic proteins which have a high surface hydrophobicity adsorbed on the surface of the oil / water. The adsorbed protein lowers interfacial tension which helps the formation of emulsions. Proteins with non -polar amino acid content is high (more than 30 % of the total amino acids) showed activity froth emulsion and high power but have a lower gel.

Several factors affect the emulsion properties of proteins, namely: 1. The concentration of proteins: emulsion stability is influenced by the

amount of protein in the preparation


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2. PH Value: Several proteins have power on the optimal emulsion isoelectric point such as egg whites and gelatin, while some have optimal power emulsion at a pH far from the isoelectric point of the protein such as

beans and soy. 3. Ionic strength: The presence of salt lowers the electrostatic repulsion

potential and can decrease the stability of the emulsion. 4. Heat treatment: Temperature is a critical factor in the formation of

emulsions. Heating causes an increase in viscosity sighting on some

proteins, which affect the emulsion properties of this protein.

5. Several processes can lead to emulsion instability. This emulsion instability caused by aggregation, koalesens, flocculation, and creaming. Koalesens led to an increase in droplet size and phase volume and viscosity changes. Flocculation and coagulation caused by the phenomenon of fat droplet size. The interactions between the fat droplets cause flocculation. Creaming due to the density difference between oil and water phases. Droplets with a size smaller than 0.5 mm does not cause creaming, because the droplet size reduction can reduce the likelihood of creaming.

Emulsion stability is determined by the two force, namely: 1. Attractive force known as the London-style Van Der Waals forces. This

force causes the colloidal particles together to form aggregates and precipitate.

2. Repulsion caused by the overlap of the electric double layer of the same electrical charge. This force will stabilize colloidal dispersions.

Factors that affect the stability of the emulsion are: 1. Mixing

2. Stabilization agent 3. Viscosity

4. pH

5. Temperature during emulsification 6. Fat particle size


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7. Amount and type of soluble protein 8. Solids 9. Heavy fraction droplet size

Emulsion stabilization-destabilization caused by homogenization, stirring, mixing, chopping or heating and cooling. Yeast Extract

Yeast extract is the common name for various forms of processed yeast products made by extracting the cell contents (removing the cell walls); they are used as food additives or flavorings, or as nutrients for bacterial culture media. They are often used to create savory flavors and umami taste sensations. Monosodium glutamate (MSG) is used for umami, but has no flavor. Yeast extract, like MSG, often contains free glutamic acid. Yeast extracts in liquid form can be dried to a light paste or a dry powder. Glutamic acid in yeast extracts are produced from an acid-base fermentation cycle, only found in some yeasts, typically ones bred for use in baking.

Yeast extract has a savory flavor that is comparable to a bouillon, which often makes it a suitable ingredient for savory products to add and bring out flavors and taste in these products.

Yeast is the basic ingredient for yeast extract. Enzymes break down the proteins into their taste delivering parts: this is yeast extract. Yeast extract has a strong taste of its own. Therefore it is used only in very small quantities. Just a small amount already leads to very good results in terms of flavor and taste.

Yeast extract is a natural ingredient and not a flavor enhancing additive. Flavor enhancers such as monosodium glutamate (MSG) are generally single substances which have no taste of their own, but make existing flavors stronger. They are ranked among additives and are therefore labeled with an E-number (E 620 - E 640) in the ingredient list.

Yeast extract is a rich composition of amino acids, carbohydrates, vitamins and minerals. Yeast extract has a natural glutamate content of typically about 5%. Glutamate also is one of the many natural components of yeast extract. Even our


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body produces glutamate. Yeast extract is labeled as yeast extract in the ingredient list or sometimes included in natural flavor. These names are based on the requirements of the European Food Law.

The tags refer to the fact that yeast extract is a 100% natural ingredient and flavor enhancement is not its main characteristic.

Ice or water ice

The increase in temperature during the pulping process the meat will melt the ice, so that the temperature of the meat or dough can be maintained. Furthermore, the addition of ice or water is also important to keep moisture from drying the final product, increase the oil extract (Juiceness) and meat tenderness (Forrest et al., 1975). The amount of ice added to the mix will affect the water content, water binding power, elasticity and cohesiveness of meatballs (Indarmono, 1987). Therefore the use of ice or ice water should be limited.

One purpose of the addition of water and ice on the meat emulsion products are products that reduce the heat generated due to friction during milling, salt dissolve and distribute to all parts of the meat evenly mass, muscle protein facilitate extraction, assist in the formation of emulsions, and maintaining the temperature of the dough to keep it lower. If the heat is excessive then the emulsion will break, because the heat is too high resulting in protein denaturation. As a result, the product will not be united during cooking (Aberle et al., 2001). Nitrite Salt

The function of nitrite is stabilizing the color of the network to contribute to the character of the meat curing to inhibit the growth of spoilage microorganisms and food toxins, inhibit rancidity (Desrosier, 1978)

Food Chemical Codex (1981) states, Sodium Nitrite NaNO2 with molecular formula is a white to yellowish material, shaped starch granules/stick form. Nitrite bland taste/flavor of salt, alkali solution on litmus paper. Solubility 1 gram of sodium nitrite dissolved in 1.5 ml of water, slightly soluble in alcohol. The terms of this material is a form of arsenic (As) not more than 3 ppm and heavy metals (Pb) is not more than 0.002%.


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The use of nitrites and nitrates in food (especially meat products) is limited due to poisoning effects of these substances. Nitrite reacts with amino secondary / tertiary form the compound N - nitrosamines are mutagenic and carcinogenic, subsequent nitrosamine showed carcinogenic activity. Nitrite residue that remains in the final product will cause death if it exceeds 15 - 20mg / kg body weight consumed (Forest, et al, 1975). Bologna mix

Bologna mix consists of nutmeg, cinnamon, pepper, onion, mace, garlic,

and chili. Everything is mixed into a spice called "Bologna mix". The following is the percentage amount:

1. Nutmeg 3% 2. Cinnamon 1.5% 3. Pepper 16.5% 4. Onion 24.8%

5. Mace 1.5% 6. Garlic 15.05% 7. Chili 37.6%

Erythorbate According to Forrest et al (1975), Sodium Erythorbate is an antioxidant

which is a salt of sodium Erythorbate salt crystals form, in the dry state is non-reactive in water but readily reacts with atmospheric oxygen as well as with other agents that can oxidize. The properties of these materials cause antioxidant benefits. This material serves to control and speed up the bright color on the meat.

According Soeparno (1992) Sodium Erythorbate used as a curing mixture to accelerate the formation of the color of meat curing. Action of these

compounds is to reduce NO2 to nitric oxide which then reacts with the meat pigment myoglobin to form nitric oxide myoglobin is red then formed with the heating nitro silhemokrom thus forming a stable pink. Sodium Tripolyphosphate (STPP)

According Ockermann (1983), STPP has the function to increase meat pH, emulsion stability and emulsion ability. If the pH value closer to the isoelectric


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point of the protein, the binding power of the water will be even lower. Addition of STPP can increase the pH in order to obtain the power of the higher water binding. The use of polyphosphate as much as 0.75 percent of the weight of the meat and the addition of salt as much as 2.0 percent give a very good consumer acceptance. The addition of higher polyphosphates can cause a bitter taste. Starch

Function of starch is as filler. The difference between the binder and filler is located on the main faction and its ability to emulsify fat. The filler has a higher carbohydrate content, while the binder has a higher protein content. Binder has the capacity to bind water and emulsify fat (Kramlich, 1971). Flour of starch can improve water binding because it has the ability to hold water during processing and heating (Tarwotjo et al., 1971). According to Forrest et al. (1975), the addition of filler material intended to reduce shrinkage during cooking, improved emulsion stability, improve taste, improve the properties of slices and reduce production costs. Wheat gluten

Wheat gluten (WG) is the natural water insoluble protein portion of wheat endosperm which, during wet processing of wheat flour, is separated in the form of a protein-lipid-starch complex. Commercial WG has a mean composition of 72.5% protein (77.5% on dry basis), 5.7% total fat, 6.4% moisture and 0.7% ash; carbohydrates, mainly starches, are the other major component. The major protein fractions of WG consist of gliadin and glutenin which differ in their solubility properties and molecular weight. Wheat gluten used in bologna sausage is Vegamine.

Seasoning (Pepper & Garlic) According to Forrest et al. (1975), the addition of flavoring in the

manufacture of meat products intended to develop flavor and aroma as well as extend the shelf life of the product. Pepper and garlic are often used in some recipes processed meat products such as sausages, meatballs and so forth. The main objective is to improve the addition of seasoning flavors and products produced as a natural preservative (Schmidt, 1988). In addition, herbs also have


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an influence on the preservation of processed meat products because in general seasoning containing substances that are bacteriostatic and antioxidants (Soeparno, 1998).

Pepper is the fruit of the plant Piper nigrum L. and has a very spicy (Pungent) and smell (aromatic). Spicy flavor produced by piperine and aroma substances produced by terpenes. Pepper essential oil containing 1 % - 2.7 %. Garlic is a bulb of Allium sativum L.plants and has a spicy flavor (Pungent). Garlic contains about 0.1 % - 0.25 % volatile substances, namely allyl sulfide grains formed enzymatically when garlic bulbs crushed or broken. In the garlic also contained S - (2 - propenyl) - L - cistein sulfoxide which is the primary precursor in the formation of allyl thiosulfate (allicin) (Reinnenccius, 1994). Salt

Sunarlim (1992) states that the processed meat typically contains 2-3 % of salt. Berle et al. (2000) adds that the salt is added to the ground meat will increase myofibril proteins were extracted. These proteins have important feelings as emulsifiers. The function of the salt is adding or enhancing the flavor and extend the shelf life of the product. Sausage casings

Sausage casings used to determine the shape and size of the sausage. Sausage casings can serve as a template for processing, packaging during handling and transportation, as well as a display medium for trade. Sausage casings must have a strong and elastic properties (Pearson and Tauber, 1984). According Kramlich (1971), there are five kinds of casings are commonly used in the manufacture of sausages, namely:

1. Casings made from animal intestines, 2. Casings made of collagen, 3. Casings made of cellulose, 4. Casings made of plastic, 5. Casings made of metal.

Casing used on bologna sausage is artificial casing is made of plastic.


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MATERIALS AND METHOD Recipe

The general formulations of emulsion-type sausage recipes involving the different proportions of BM and CM (Beef meat and Chicken meat) and other ingredients are furnished in Table 1.

The appropriate quantities of ground meat components were weighed

TABLE 1 Formulation of Beef and Chicken Bologna Sausage with Different

Levels of Yeast Extract

Meat Ingredients Meat ( BM : CM ) + Chicken skin fat = 100 % BM : CM

40 : 40 (%) 80 (40 + 40 ) + 20 = 100 %

80 (40 + 40 ) + 20 = 100 %

80 (40 + 40 ) + 20 = 100 %

Other Ingredients Quantity (%) Quantity (%) Quantity (%) Ice 30 30 30 Nitrite salt 0.4 0.4 0.4 Bologna mix 1.5 1.5 1.5 Erhytrobate 0.3 0.3 0.3 Sugar 0.5 0.5 0.5 Phosphate 0.3 0.3 0.3 Starch 3 3 3 Wheat gluten 1.25 1.25 1.25 Salt 1 1 1 Pepper 0.7 0.7 0.7 Garlic 0.8 0.8 0.8 Yeast Extract 0.02 0.03 0.01 Chili 2 2 2


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Bologna Processing Each treatment was replicated one times. Bologna has 3 treatment. For

each treatment, 4 kg of beef meat, 4 kg chicken meat and 2 kg of chicken skin fat were weighed out to obtain 80:20 lean to fat ratio. Lean tissue was blended on low in a bowl chopper with spices and 1.5 kg of ice water for 8 minutes to allow sufficient protein extraction. Fat tissue and an additional 1.5 grams of ice were added, blade speed was increased to high, and batter was chopped until a bowl chopper reading of 10 C. Batter was removed from the bowl chopper, and the batch temperature was recorded. Bologna batter was stuffed into a 4.5 cm artificial casing using a Handtmann stuffer. Chubs were weighed and raw length and diameter were measured. Two samples (50 g) of batter were also collected for pH, moisture, color, texture, and sensory evaluation. Bologna cooked in boiling water with an internal temperature of 63 C and 75 C for temperature of sausage. After that is a cooling process, which has been cooked drained sausage first and then cooled with water. The purpose of this cooling so that the temperature can be downgraded, in addition to the main objective is to bind and retain aroma that does not evaporate completely. For sensory evaluation, the sausage is sliced at 0.5 cm. Samples were vacuum packed and stored at 4 C until analysis was performed.


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Figure1. Making Process Flow Chart of Bologna Sausage PH

PH of bologna samples were determined by digital pH meter (PB-10 Sartorius). The electrode of pH meter was calibrated with the help of 2 buffer solutions of pH 4 and 7. Each sample of 3 treatment bologna sausage weighed 5 grams. Then the sample is crushed and mixed with50 ml of distilled water in a test tube. Electrode pH meter immersed in the filtrate and the pH of the sample was recorded. Moisture

Moisture test is carried out using by digital Moisture meter (HG53 Halogen Moisture Analyzer). Bologna sausage cut smaller and weighed 1gram.


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Then set the HG53 Halogen Moisture Analyzer and the time required is proportional to the lot or not the water content in the product. So, when the water content of the product takes a lot of the long time and vice versa. On moisture measure (HG53 Halogen Moisture Analyzer) shows the results of the final result will figure moisture, temperature and time used. Color

Color was objectively measured on the center of bologna slices using a ColorFlex (CIELAB 10/D65) according to CIE (1978) to obtain L*, a*, and b* value. L* value is a lightness, while the value of a* is redness and value for b* is yellowness. Color evaluation was conducted on one sample per replicate. Texture

Texture profile analysis performed by using a texture analyzer (TA-XT Stable Microsystems, Surrey, UK) done by a sausage that has been cooked and cut with a thickness of 1 mm diameter cylindrical probe is pressed using 35 mm to be deformed by 75%, with a speed of 1 mm / sec. The time lapse between the first pressure and the second emphasis is 5 seconds. Hardness and adhesiveness calculated from the curves of force and time to probe the texture. The results of the curve show the relationship between force and time to deform. Absolute hardness value indicated by (+) peak is the maximum force, and the absolute value of adhesiveness indicated by (-) peak. The second parameter is the unit kilogram-force (Kgf). While elasticity is obtained from the ratio between the two areas of compression.

Sensory Evaluation Bologna sausage made in the 3 treatment. Sensory evaluation of bologna

sausage made in the replications by 30 panelists using a hedonic test. There are 9 points hedonic scale where the highest score of 9 = Like extremely and score at least 1 = Dislike Extremely. Sensory evaluation including acceptance, color, flavor, taste, and texture. Bologna sausage cut into uniform-sized pieces and served to the panelists for evaluation. Furthermore, all the experimental data were statistically analyzed. Statistical analyzes were performed using ANOVA test (Analysis of Variant) and LSD test (Least Significant Difference)


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RESULTS AND DISCUSSION Bologna Sausage Production

Bologna is emulsion - type products which filled the large casing which has a diameter of 4.5 cm and using artificial casing. Bologna sausage made with a mixture of beef, chicken and chicken skin or fat that is 40 percent of beef meat, 40 percent of chicken meat and 20 percent of chicken skin.

Emulsification happens in the process of tying the relationship between fat with water so that the proteins can carry out their duties as an emulsifier that can unite the particles cannot be mutually soluble. It is powered by Charley (1982), the emulsion consists of three phases or sections. One, the dispersed phase comprising particles insoluble. In food, these substances are usually oil, though not always. The second phase is the continuous phase. In food, this substance is usually water. If water and oil are mixed, they will direct and visible splits and a clear dividing line. In order for particles of one liquid suspended in another liquid, substance takes third, namely molecules that have affinity for both liquids above. In the sausage dough that contains a lot of water content in it, the making of sausages can be circumvented by adding a protein that can be taken from high protein flour. Its function is to enhance the emulsion to bind water and fat.

The addition of ice cubes in the batter aims to keep the temperature from getting too hot due to friction forces that occur during grinding. So the protein in meat is not denatured. This dough ice serves to tenderness sausage, because water levels will rise. This is supported by the statement Soeparno (1994), the function of water is to increase the tenderness and juice (juice oil) meat, dissolve the protein soluble in water, forming a solution of salt needed to dissolve the salt soluble protein, acts as the continuous phase of the emulsion meat, keeping the temperature of the product as well as facilitate the penetration of curing ingredients.

Bologna has 3 treatment. For each treatment, were weighed out to obtain lean to fat ratio 80:20. Bologna sausage is a sausage with the addition of yeast extract. Addition of yeast extract has 3 treatment. The treatment is by adding yeast extract 0.01%, 0.02 % and 0.03 %. Containing yeast extract is a rich composition


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of amino acids, carbohydrates, vitamins and minerals. It naturally contains glutamat. Yeast extract is a natural substance that consists of a lot of sense to provide components. Flavor enhancers such as MSG fortifies the impact of sense of taste and because it is labeled a flavor enhancer. Not referring to the fact that yeast extract is 100 % natural ingredients and no additional major characteristic flavor. The use of yeast extract associated with meat products (sausages) raised organoleptic indices, especially taste and smell, and can be used as natural additives in all major types of sausage products as a raw material substitute for meat. The addition of yeast extract to the sausage meat can increase the protein content. The addition of yeast extract is added to the dough to make a bologna sausage function umami flavor and savory taste sensation. Umami ingredients in yeast extract are free glutamic acid, which is the exclusive result of yeast proteins. Not added Amounts to 4-6 %. Then the 5 ' nucleotide IMP + "GMP" = 5'IMP2Na7H2O +5GMP2Na7H2O: 3 % -14 % the last are salt. Sensory Evaluation

Bologna sausage made in the 3 treatment. Sensory evaluation of bologna sausage made in the replications by 30 panelists using a hedonic test. There are 9 points hedonic scale where the highest score of 9 = Like extremely and score at least 1 = Dislike Extremely. Sensory evaluation including acceptance, color, flavor, taste, and texture. Bologna sausage cut into uniform-sized pieces and served to the panelists for evaluation. Furthermore, all the experimental data were statistically analyzed using ANOVA (Analysis of Variants) and continued LSD (Least Significant Difference).


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TABLE 2 Mean and SD of Beef and Chicken Bologna Sausage Incorporating 40 Parts of BM, 40 Parts of CM and 20 Parts of Chicken skin fat

With Three Levels of Yeast Extract

Parameters Level of Yeast Extract

0.01% 0.02% 0.03%

Sensory evaluation scores

Colour 5.40 1.38 5.3 1.09 6.87 1.33 Flavour 5.37 1.59 5.57 1.10 6.77 1.22 Texture 6.03 1,30 5.73 1.34 6.57 1.30 Taste 6.1 1.03 6.17 0.99 6.9 1.24 Acceptance 6.03 1.30 6.1 1.06 7.3 1.09 Cooked sausage composition

Moisture 65.65 0.36 62.28 0.39 64.06 0.10 pH 5.46 0.01 5.41 0.01 5.32 0.06 Color

L* 58.57 0.79 60.32 1.15 68.06 0.53 a* 8.95 0.72 9.26 1.01 8.7 0.26 b* 15.90 0.27 16.46 0.30 15.58 0.14 Texture Profile Analysis

Hardness (kg) 1.82 1.28 1.40 0.96 1.71 1.10 Adhesiveness (kg) -0.03 0.04 -0.02 0.05 -0.03 0.06


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TABLE 3 Results of Analysis of Variance of Beef and Chicken Bologna Sausage

Incorporating 40 Parts of BM, 40 Parts of CM and 20 Parts of Chicken skin fat

With Three Levels of Yeast Extract

Parameters

Sources of variation

Treatment Error

df MS df MS

Sensory evaluation scores

Colour 2 23.08** 87 1.62 Flavour 2 17.2** 87 1.74

Texture 2 5.34 NS 87 1.73 Taste 2 5.91** 87 1.19 Acceptance 2 15.244** 87 1.33 Cooked sausage composition

Moisture 2 8.54** 6 0.17 pH 2 0.0035** 6 0.000044 Color

L* 2 101.93** 9 0.74 a* 2 0.31 NS 9 0.53 b*

2 0.78** 9 0.06

Texture Profile Analysis

Hardness (kg) 2 2.61 NS 153 1.26 Adhesiveness (kg) 2 0.0000897 NS 33 0.0024

* P < 0-05. (Significantly different) ** P


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Mean and SD of Beef and Chicken Sausage Bologna Incorporating 40 Parts of BM , 40 Parts of CM and 20 Parts of Chicken skin fat with Three Levels of Yeast extract (0.01% , 0.02 % and 0.03 %) are presented in Table 2. Of all three treatments, the sensory evaluation scores of 0.03% yeast extract levels receive higher color is (6.87 1.33), flavor value (6.77 1.22), texture value (6.57 1.30), taste value (6.57 1.24), and overall acceptability value (7.3 1.09). The color release between treatments was very significantly different (P


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Figure3. Color (CIELAB 10o / D65) Figure4. Trend Plot (CIELAB 10o /D65)

Addition of yeast extract significantly affected the yellowness (b*) and lightness (L*) of the bologna sausage. Although color changes have been reported as being induced by the presence of fibers of various origins in various meat products (Claus and Hunt 1991; Troutt 1992; Grigelmo-Miguel 1999), in other cases no such effect was observed (Hughes 1997; Mansour and Khalil 1999). For the redness (a*) was not significantly.

Results of the mean and SD, treatment of 0.03% yeast extract has the highest lightness value namely 68.06 0.53. While 0.02% yeast extract treatment had the highest value of Redness namely 9.26 1.01 and had the highest yellowness value also namely 16.46 0.30.

Texture measurement has become one of the most important factors in the food industry, especially as an indicator of the non-visual aspects. A systematic approach which leads to the analysis of the level of fragility of food can be seen by mechanical factors, geometric, and other factors. Mechanical factors include basic parameters such as hardness, elasticity, and stickiness of a food ingredient. Secondary parameters include the degree of brittleness and breakage (Abbott and Harker, 2005).


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Textural parameters were not significant for hardness and adhesiveness. Additionally, starch content also influences the hardness of sausage. The results of the curve show the relationship between force and time to deform. Absolute hardness value indicated by (+) peak is the maximum force, and the absolute value of adhesiveness indicated by (-) peak. The second parameter is the unit kilogram-force (Kgf). While elasticity is obtained from the ratio between the two areas of compression. Results of the mean and SD, treatment of 0.01% yeast extract has the highest Hardness value namely 1.82 1.28. While 0.02% yeast extract treatment had the highest value of Adhesiveness namely (-0.02 0.05).

Figure2. Graphic of Texture Analyze From the Graphic of Texture Analyze above, showed that there were 4

treatment namely control 0, bologna 1, bologna 2, bologna 3.Control here using bologna sausage with treatment 0.02% which equals Bologna 1. Bologna 2 using bologna sausage with treatment of 0.03%, while Bologna 3 using bologna sausage with treatment of 0.01%. So that the resulting graph results are not significantly.

From the graph above can also be read that the results of the curve shows the relationship between force and time to deform namely: Control 0 is 0.452454 kg/sec, Bologna 1 is 0.416917 kg/sec, Bologna 2 is 0.580368 kg/sec, Bologna 3 is 0.568697 kg/sec.

The folding test is a simple and fast method to measure the quality of gel springiness in sausages. In the folding test in bologna sausage, treatment of 0.03%


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yeast extract has a better texture than the other sausages treatment. Myofibrillar proteins were also contributed to a good folding-test result, which generally indicates that a sample will have a good gel strength as well. The use of a cryoprotectant (e.g., sugar) can protect myofibrillar protein from denaturation.

CONCLUSION From the above results it can be concluded that, the level of 0.03% of

yeast extract gives a good effect on the sensory evaluation scores. The results different in cooked sausage composition, because its moisture and pH give a good effect on the level of yeast extract 0.01%.

The use of yeast extract associated with meat products (sausages) raised organoleptic indices, especially taste and smell, and can be used as natural additives in all major types of sausage products as a meat substitute raw materials. The addition of yeast extract to the sausage meat can increase the protein content. Addition of yeast extract is added to the dough to make a functioning bologna sausage savory flavors and umami taste sensations.

Yeast extracts present flavor substitute monosodium glutamate (MSG). Yeast extract could be said also a giver of umami taste. Ingredients of umami in yeast extracts are free glutamic acid, namely results exclusively from yeast protein. Not added. Amounted to 4 - 6 %.

Then 5' nucleotides "IMP" + "GMP"= 5'IMP2Na7H2O+5'GMP2Na7H2O: 3%-14% and the last are salt.

The physical properties of the bologna sausages varied among treatment due to differing use of level of yeast extract, formulation and processing. Most of the samples fulfilled the requirements for commercial bologna sausages with desirable folding test, lightness and hardness values.


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ACKNOWLEDGEMENTS Co-operative Education Report infrastructure of the information received

from the M.R Halal Food Limited Partnership. Co. Ltd. The author suggests that the preparation of training cooperative cannot be

solved without the direction and guidance of teachers, as well as the support of other parties in the author thanks for the help instruction. Instructions that is very

useful for writers. Thanks to:

1. Assoc. Prof. Dr. Prasert Pinpathomrat, as President of the Rajamangala University of Technology Thailand.

2. Asst. Prof. Dr Amnart Sinlawat, as Dean of the Faculty of Agricultural

Technology.

3. Asst Prof. Anchalin Singkhum, MP as the head of the field of study Food Science and Technology.

4. Dr. Naroong Chucheep, Ph.D. as Project Advisor(s) in M.R. Halal Food Limited Partnership.

5. Mr. Chet Thanomsub, president of M.R Halal Food Limited Partnership factory.

6. Ms. Ranu Suwanlee Bachelors degree as Quality assurance M.R. Halal Food factory.

And thanks to Politeknik Negeri Jember to advice and support. So we can do the work in co-operative Education in M.R. Halal Food Limited Partnership. Co.Ltd.

The author sincerely hopes that writing this report more or less useful for

general readers and education.


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