International Conference on Food Science and Technology

Effect of combination egg white powder with tapioca and sago flour
on the quality of low-fat duck sausages

Muthia Dewi, Nurul Huda & Noryati Ismail

Division of Food Technology, School of Industrial Technology,
University Sains Malaysia, Minden 11800 Pinang Island, Malaysia
mutdw@yahoo.com

Abstract
To enhance the quality and the binding properties of duck sausages, a combination of 1% egg white powder with 4% each of tapioca and sago flour were used in the formulation. The combination significantly increased pH, moisture, protein, cooking yield, water holding capacity, moisture, fat retention, color and texture profile values compared to that without the flour in the formulation. Fat content was significantly higher for treatments using flours only (14.93% for TO and 12.81% for SO) compared to using combination of egg white powder with flour (13.46% for TE and 12.81% for SE). The effect of combination egg white powder with flour improved hardness 37.72 N (TO) to 40.49 N (TE) and 36.30 N (SO) to 44.73 N (SE) and increased the quality characteristics of duck sausages.

Has Presented for International Conference on Food Science and Technology
“The Challenge of Universal Food Quality and Safety Regime”
Department of Food Technology, Soegijapranata Catholic University, July 31 and August 1, 2008