Farm's Gold Chicken Frankfuusage Case Study

Proximate composition of Farm’s gold Chicken Frankfurters is shown in Table 1. The moisture content in the selected chicken frankfurters is 64.70%. This value lies in the range of moisture content reported by Huda et al. (2010), of which the range of moisture content in Malaysian commercial chicken sausage was reported as 56.48%-68.85%. This value is higher than commercial chicken sausage produced in Brazil, which was reported at 62.5% (Perceira et al., 2000). When meat and non-meat ingredients make up the formulation, the higher content of water could limit the intake of energy and protein sources. The ash content of selected chicken frankfurter is 3.36%, which has exceeded the range of ash content in Malaysian commercial chicken sausages
Protein content of chicken frankfurter in this study is 10.69%. This value complies with Huda et al. (2010), where the protein content was 7.03-14.14%. However, the protein content of selected chicken frankfurter is also lower than commercial chicken sausages, which was 13.2%. The low protein content may be due to the formulation designed in manufacturing of sausage where the starch is substituted to replace the raw meat hence reducing the processing cost while improving the texture of mechanically-recovered meat. Based on Malaysian Food Regulation 1985, the manufactured meat in the form of sausage should contain not less than 65% of meat and the nitrogen shall not be less than 1.7% in the nitrogen analysis. In this study, the percent of nitrogen analyzed is 1.71%, which has achieved the standard N content. For the crude fat, the selected chicken frankfurter contains 4.34% which is lower than Perceira et al., which was reported as 11.4%. The crude fat content of selected chicken frankfurter has agreed with the Malaysian Food Regulation 1985 where the fat content in manufactured meat in sausage form shall not more than
The primary factor of variance is due to sampling error prior the analysis, such as when sampling the sample, when an aliquot of sample is obtained from original sample and when weighting the sample (McDonald, 1997). The change of moisture content in grinding process of sample as well as the laboratory techniques can lead to an error (Nielsen, 2003). In the analysis using high temperature for drying such as oven drying and dry ashing, overestimated moisture loss may be due to decomposition of high carbohydrate food and the loss of volatile constituents. While, underestimated moisture content may be due to sucrose hydrolysis that utilize moisture and oxidation of unsaturated fatty acids and other compounds (Nielsen, 2003). Interaction between the mineral components with the crucible since it has exposed to very high temperature (500-600°C) at muffle furnaces is also reason of