Malaysian Journal of Analytical Sciences, Vol 26 No 6 (2022): 1313 - 1331

 

EFFECT OF FAT REPLACEMENT WITH DIFFERENT TYPES OF EGGPLANTS ON THE PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF CHICKEN SAUSAGES: A CHEMOMETRIC APPROACH

 

(Kesan Penggantian Lemak dengan Pelbagai Jenis Terung terhadap Sifat Fisikokimia dan Deria Rasa Sosej Ayam: Pendekatan secara Kemometrik)

 

Farra Nabilah Hamidon1, Mohd Razali Faridah1, Abu Bakar Asyrul-Izhar1, Muhamad Shirwan Abdullah Sani3,4, Mohammad Rashedi Ismail-Fitry1,2*

 

1Department of Food Technology,

Faculty of Food Science and Technology,

Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia

2Halal Products Research Institute,

Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia

3International Institute for Halal Research and Training (INHART),

Level 3, KICT Building,

International Islamic University Malaysia (IIUM), 53100 Jalan Gombak, Selangor, Malaysia

4Konsortium Institut Halal IPT Malaysia,

Ministry of Higher Education, Block E8, Complex E,

Federal Government Administrative Centre, 62604 Putrajaya, Malaysia

 

*Corresponding author: ismailfitry@upm.edu.my

 

 

Received: 25 May 2022; Accepted: 27 August 2022; Published:  27 December 2022

 

 

Abstract

Animal fat plays an important role in processed meat products as it is responsible for improving some physicochemical and sensorial qualities of the final products. However, consumption of high-fat food products is linked to a higher risk of various cardiometabolic diseases such as type 2 diabetes mellitus and cardiovascular diseases. Eggplant has the potential to be used as a fat replacer, but different types of eggplants could produce various results.  Thus, this study aimed to produce reduced-fat chicken sausages re-formulated with five different types of eggplants [Round Asian Eggplant (RAE), Pearl Red Eggplant (PRE), Pea Eggplant (PE), Round Black Eggplant (RBE), and Green Thai Eggplant (GTE)] as the fat replacers. The chicken sausages were evaluated for physicochemical and sensorial properties and compared to sausage containing only chicken fat as the control. The RAE, PRE, and PE sausages had the lowest fat content at 4.34%, 6.30% and 7.64%, respectively, thus can be claimed as reduced fat chicken sausages. There were no significant differences among all formulations in terms of ash, moisture, protein, cooking loss, water holding capacity, springiness, and cohesiveness. The sensory analysis revealed that consumers accepted the RAE and PRE sausages compared to the control and the least preferred was PE. This was supported by the PCA, which positively proposed lower fat content (4.34%) and higher a* value (3.21) while rejecting higher pH (6.35) and b* values (15.88) of the reduced-fat-chicken sausages. In conclusion, eggplants can be used as fat replacers to produce reduced-fat chicken sausages with Round Asian Eggplant being the best option.

 

Keywords: chicken meat products, fat mimetics, fat replacers, healthier meat products, low-fat sausages

 

Abstrak

Lemak haiwan memainkan peranan penting dalam produk daging yang diproses kerana ia bertanggungjawab untuk menambah baik beberapa kualiti fizikokimia dan deria rasa produk akhir. Walau bagaimanapun, pengambilan produk makanan tinggi lemak dikaitkan dengan risiko yang lebih tinggi untuk pelbagai penyakit kardiometabolik seperti diabetes mellitus jenis 2 dan penyakit kardiovaskular. Terung mempunyai potensi untuk digunakan sebagai pengganti lemak, tetapi jenis terung yang berbeza boleh menghasilkan keputusan yang pelbagai. Oleh itu, kajian ini bertujuan untuk menghasilkan sosej ayam kurang lemak yang dirumus semula menggunakan lima jenis terung yang berbeza [Round Asian Eggplant (RAE), Pearl Red Eggplant (PRE), Pea Eggplant (PE), Round Black Eggplant (RBE), dan Green Thai Eggplant (GTE)] sebagai pengganti lemak. Sosej ayam telah dinilai untuk sifat fizikokimia dan deria rasa dan dibandingkan dengan sosej yang mengandungi hanya lemak ayam sebagai kawalan. Sosej RAE, PRE, dan PE mempunyai kandungan lemak terendah masing-masing pada 4.34%, 6.30%, dan 7.64%, oleh itu boleh diperakukan sebagai sosej ayam kurang lemak. Tiada perbezaan yang ketara antara semua formulasi dari segi abu, kelembapan, protein, kehilangan berat memasak, kapasiti memegang air, keanjalan dan kepaduan. Analisis deria rasa mendedahkan bahawa pengguna menerima sosej RAE dan PRE berbanding dengan kawalan dan yang paling tidak disukai adalah PE. Ini disokong oleh PCA, yang secara positif mencadangkan kandungan lemak yang lebih rendah (4.34%) dan nilai a* yang lebih tinggi (3.21) sambil menolak nilai pH (6.35) dan b* (15.88) yang lebih tinggi untuk sosej ayam dikurangkan lemak. Kesimpulannya, terung boleh digunakan sebagai pengganti lemak untuk menghasilkan sosej ayam kurang lemak dengan Round Asian Eggplant menjadi pilihan terbaik.

 

Kata kunci: produk daging ayam, lemak mimetic, pengganti lemak, produk daging yang lebih sihat, sosej rendah lemak

 

Graphical Abstract

 

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