Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage

• Main Authors: Hana Mohd Zaini, Mohd. Dona Sintang, Suryani Saallah, Noorakmar Ab. Wahab, Jumardi Roslan, Wolyna Pindi
• Format: Article
• Language: English; English
• Published: UniSE Press 2021
• Subjects: TP248.13-248.65 Biotechnology
• Online Access: https://eprints.ums.edu.my/id/eprint/32004/3/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32004/1/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage.pdf; https://eprints.ums.edu.my/id/eprint/32004/; http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-178-183-OA.pdf
• Institution: Universiti Malaysia Sabah

The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel flour (BPF) in different percentages of BPF (2%, 4% and 6%). The use of BPF in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions, dietary fibre and mineral content of the sausages. By increasing the proportion of BPF in the sausage 4 to 6%, the hardness was increased by 31% and 54% respectively (P < 0.05). The darker sausage was obtained as more BPF added in the formulation. The sensory evaluation showed that the chicken sausage with a concentration of 2% had the highest overall acceptability. In comparison, a sausage containing 6% was found to be the least acceptable compared to the control sample. The declining sensory acceptability of the sausages with 6% BPF was related to its hard texture and dark colour.