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Abstract
The objective of this study was to evaluate the effects of lard, modified starch and chitofood (Poly- β-(1-4)-D-glucosamine) on the textural and color properties of sausage gel made from Nile tilapia (Oreochromis niloticus). Four treatments with different ratio of lard and fish meat had been taken: 10:90; 15:85; 20:80 and 25:75 (% w/w). Result showed that sausage with 20% lard and 80% fish meat had the highest WHC (93.05%), best structure properties (shear force was 3.94 N and folding test reached 4.6) and its difference had statistical meaning comparing to other treatments (p<0.05). Whiteness Index (WI) and Lightness (L*) of products in treatment with lard 20% (78.42 and 83.09) and 25% (77.58 and 82.88) were the highest (p<0.05). The result also illustrated that with 4% modified starch, the product had the best structure and color comparing to other ratio, with WHC reached 94.66%, shear force was 4.04 N and folding test was 4.6 (p<0.05). The product with 0.2-0.5% (w/w) chitofood had lower humidity than the standard sample, but there was no remarkable difference in humidity between chitofood-added samples. The treatment with 0.3% chitofood had its WHC reached 95.02%, shear force was 3.36 N (highest comparing to the others) however the disparity was not statistical significant in comparison to treatments with 0.4% and 0.5% chitofood (p>0.05). This result is the scientific basis for building a process in tilapia sausage production.