JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.26987

Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages

*Ulil Afidah scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia, Indonesia
Fariz Nurmita Aziz  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia, Indonesia
Nurul Hasniah  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia, Indonesia
Open Access Copyright 2025 Journal of Applied Food Technology

Citation Format:
Abstract

The global demand for healthier meat products has increased due to consumer concerns over synthetic additives and interest in functional ingredients. This study investigated the effects of carrageenan and isolated soy protein (ISP) on the physicochemical and sensory properties of chicken sausages. Sausages were formulated with either 2% or 4% carrageenan or ISP and evaluated for moisture content, water activity (aw), water holding capacity (WHC), pH, color (L*, a*, b*), and sensory attributes (taste, aroma, texture, overall acceptability). Results indicated no significant differences in moisture content, aw, WHC, or color among treatments. However, the addition of 4% carrageenan significantly increased the pH. Sensory evaluation showed that while carrageenan treatments maintained favorable sensory scores, a high concentration of ISP (4%) resulted in a significantly lower texture and acceptability score. These findings suggest that carrageenan is a more suitable natural additive than ISP for improving certain quality characteristics of chicken sausages without compromising consumer preferences.

Fulltext View|Download
Keywords: Carrageenan, Chicken Sausage, Isolated Soy Protein, Physicochemical Properties, Sensory Evaluation

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice Dragon Fruit (Hylocereus polyrhizus) Wine: Physical, Biochemical, and Organoleptic Preferences Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations Potential of Fermented Eggs For Stunting Prevention: Literature Review More recent articles
  1. Ahmad, S., Rizawi, J.A., Srivastava, P.K. 2010. Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage. Journal of Food Science and Technology 47(3): 290–294. DOI: 10.1007/s13197-010-0045-x
  2. Ahmad, S., Rizawi, J.A., Srivastava, P.K. 2010. Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage. Journal of Food Science and Technology 47(3): 290–294. DOI: 10.1007/s13197-010-0045-x
  3. Akesowan, A. 2008. Effect of soy protein isolate on quality of light pork sausages containing konjac flour. African Journal of Biotechnology 7(24): 4586–4590. Retrieved from http://www.academicjournals.org/AJB
  4. AOAC. 2005. Official methods of analysis of AOAC International (18th ed.). Maryland: AOAC
  5. Arora, B., Kamal, S., Sharma, V.P. 2017. Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue. Journal of Food Processing and Preservation 41(5): e13134. DOI: 10.1111/jfpp.13134
  6. Ayadi, M.A., Kechaou, A., Makni, I., Attia, H. 2009. Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering 93(3): 278–283. DOI: 10.1016/j.jfoodeng.2009.01.033
  7. Bakhsh, A., Lee, S.-J., Lee, E.-Y., Hwang, Y.-H., Joo, S.-T. 2021. Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork. Food Science of Animal Resources 41(6): 983–996. DOI: 10.5851/kosfa.2021.e50
  8. Barbut, S., M.G.S. 1992. Use of carrageenans and xanthan gum in reduced fat breakfast sausages. LWT-Food Science and Technologies 25(6): 509–513
  9. Çelebi, U., Erge, A. 2024. An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages. International Journal of Gastronomy and Food Science 36 100907. DOI: 10.1016/j.ijgfs.2024.100907
  10. Choi, H.W., Hahn, J., Kim, H.-S., Choi, Y.J. 2025. Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate. Food Chemistry 467 142184. DOI: 10.1016/j.foodchem.2024.142184
  11. Danowska-Oziewicz, M. 2014. Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State. Journal of Food Processing and Preservation 38(2): 641–654. DOI: 10.1111/jfpp.12014
  12. Foegeding, E.A., R.S.R. 1987. Rheological and water holding properties of gelled meat batters containing iota carrageenan, j-carrageenan or xanthan gum. Journal of Food Science 52(3): 549–553
  13. Gao, Xue qin, Zhang, W. gang, Zhou, G. hong. 2015. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan. Journal of the Science of Food and Agriculture 95(14): 2832–2837. John Wiley and Sons Ltd. DOI: 10.1002/jsfa.7023
  14. Gao, Xue‐qin, Zhang, W., Zhou, G. 2015. Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan. Journal of the Science of Food and Agriculture 95(14): 2832–2837. DOI: 10.1002/jsfa.7023
  15. Homco-Ryan, C. 2004. Effects of modified corn gluten meal on quality characteristics of a model emulsified meat product. Meat Science 67(2): 335–341. DOI: 10.1016/j.meatsci.2003.10.021
  16. Hong, G., Min, S., Ko, S., Choi, M. 2008. Effect of high pressure treatments combined with various levels of κ‐carrageenan on cold‐set binding in restructured pork. International Journal of Food Science & Technology 43(8): 1484–1491. DOI: 10.1111/j.1365-2621.2008.01718.x
  17. Li, J., Shen, Q., Albahi, A., Liang, H., Li, J., Li, B. 2024. Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction. Food Hydrocolloids 155 110164. DOI: 10.1016/j.foodhyd.2024.110164
  18. Li, Y., Kang, Z., Sukmanov, V., Ma, H. 2021. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing. Meat Science 176 108471. DOI: 10.1016/j.meatsci.2021.108471
  19. Majzoobi, M., Talebanfar, S., Eskandari, M.H., Farahnaky, A. 2017. Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum. International Journal of Food Science and Technology 52(5): 1269–1275. Blackwell Publishing Ltd. DOI: 10.1111/ijfs.13394
  20. Moon, S.-S., J.S.-K., H.K.-H., & K.I.-S. 2008. Effects of replacing backfat with fat replacers and olive oil on the quality characteristics and lipid oxidation of low-fat sausage during storage. Food Science and Biotechnology 17(2): 396–401
  21. Nagassa, M., He, S., Liu, S., Luo, S., Li, X., Wu, Z., Song, J., Jiang, S., Sun, H. 2025. The development of volatile off-flavor compounds in soy protein isolates and plant meat during storage. Food Chemistry 481 144025. DOI: 10.1016/j.foodchem.2025.144025
  22. Rentfrow, G., Brewer, M.S., Weingartner, K.E., Mckeith, F.K. 2004. Sensory Characteristics of Beef and Pork Processed Meats Containing Nonsolvent Extracted Texturized Soy Protein. Journal of Muscle Foods 15(4): 225–234. DOI: 10.1111/j.1745-4573.2004.06303.x
  23. Serdaroğlu, M., Yıldız-Turp, G., Abrodímov, K. 2005. Quality of low-fat meatballs containing Legume flours as extenders. Meat Science 70(1): 99–105. DOI: 10.1016/j.meatsci.2004.12.015
  24. Sha, L., Liu, S., Liu, D. 2020. Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage. Journal of Food Processing and Preservation 44(9):. DOI: 10.1111/jfpp.14711
  25. SNI. 2015. Sosis daging. Retrieved from www.bsn.go.id
  26. Soto, S., Güémes-Vera, N. 2016. Effect of fat, add water, carragennan and phosphates on carp (Cyprinus carpio) meat emulsioned product. Agrociencia 4(50):. Retrieved from https://www.researchgate.net/publication/305701929
  27. Udo, T., Mummaleti, G., Mohan, A., Singh, R.K., Kong, F. 2023. Current and emerging applications of carrageenan in the food industry. Food Research International 173 113369. DOI: 10.1016/j.foodres.2023.113369
  28. Velemir, A., Mandić, S., Vučić, G., Savanović, D. 2020. Effects of non-meat proteins on the quality of fermented sausages. Foods and Raw Materials 8(2): 259–267. DOI: 10.21603/2308-4057-2020-2-259-267

Last update:

No citation recorded.

Last update:

No citation recorded.