Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 19 ISSUE 4
Written by Petro MELNIK, Oksana DREBOT

Sausages are a popular food product based on meat, are generally high in cholesterol which has a negative impact on health. One effort that can be done is to make functional sausages by adding cooked meat to the processed products. Bekasam is a traditional fermented product made from fish, but can be replaced with meat because it has a high enough protein of 16-22%. The starter used in making bekasam is Lactobacillus plantarum which is a homofermentative lactic acid bacteria. The role of lactic acid bacteria during the fermentation process can hydrolyze proteins and produce bioactive components in meat that function for health so it is expected to become functional food. The purpose of this study was to determine the effect of the comparison of the concentration of beef and bekasam meat on the physical quality of sausage products. The study was conducted experimentally, using a Completely Randomized Design (CRD) with 5 treatments comparing the concentration of beef and used meat as follows: P1 (100% beef), P2 (75% beef and 25% Bekasam meat), P3 (50% beef and 50% meat used), P4 (25% beef and 75% bekasam meat) and P5 (100% bekasam meat). The results showed that the giving of bekasam meat in making sausages had an influence on the water holding capacity, cooking losses, tenderness and pH of sausages.

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