Application of Duck Bone Gelatin and Sodium Alginate-Based Edible Coating Materials on Beef Sausage Quality During Chilled Storage
M. Habbib Khirzin (a*), Abdul Holik (b), Trias A. Laksanawati (a), M. Wildan Habibi (c), A.R. Fatmawati (a), Y.B.A. Firani (a)

a) Livestock Product Processing Technology, Politeknik Negeri Banyuwangi, 68461, Indonesia
b) Agribusiness, Politeknik Negeri Banyuwangi, 68461, Indonesia
c). Natural Science Teaching, UIN Kiai Haji Achmad Siddiq Jember, 68136, Indonesia

*Corresponding author: habbibkhirzin[at]poliwangi.ac.id

Abstract

Edible coating is an eco-friendly packaging starting to be widely used as a primary packaging for processed meats such as sausages. One of the raw materials for making edible coatings was gelatin extracted from duck bones. The combination of gelatin with sodium alginate was expected to improve the quality of sausages. This research was conducted to study the efficacy of duck bone gelatin and sodium alginate coating materials on beef sausage quality during chilled storage. Randomized group design was used as experimental design with four replications. The independent variable was storage time. Result showed that free fatty acid, protein content, total microbial, and weight loss increased during storage. Meanwhile moisture content, pH, color, aroma, and texture decreased. Non-coated sausage during 2 weeks of storage had a free fatty acid value of 1.23%, protein content 16.21%, TPC 7.38 log cfu/g, weight loss 13.94%, moisture content 60.43%, pH 5.62, color 2.3, aroma 1.5, and texture 1.9. Sausages with edible coating for 4 weeks of storage had a free fatty acid of 1.34%, protein content 15.95%, TPC 6.92 log cfu/g, weight loss 14.72%, moisture content 59.73%, pH 5.67, color 1.9, aroma 1.8, and texture 2.1.

Keywords: chilled storage, duck bone gelatin, edible coating, sausage, sodium alginate

Topic: Agricultural product technology