# Functional and Sensorial Properties of Chicken Sausage
## Results and Discussion
### Functional Properties of Chicken Sausage Added with BP Flour
#### 3.2.3 Rheology  
The effects of adding Saba and Berangan BP on the viscoelastic properties of chicken sausage were studied using dynamic rheology. Figures 2 and 3 shows the rheological properties (strain-sweep) of chicken batter incorporated with BP flour. Figure 2: Rheological properties (strain-sweep test) of chicken batter with the addition of Saba banana peel. Data for SBF2, SBF4 and SBF6 adapted from [4]. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Treatment**} & \multirow{2}{*}{**WHC (\%)**} & \multicolumn{3}{c}{**Colour**} \\ \cline{3-5}  & & **L\({}^{*}\) (Lightness)** & **a\({}^{*}\) (Redness)** & **b\({}^{*}\) (Yellowness)** \\ \hline Control & 6.54 \(\pm\) 1.08 \({}^{\text{d}}\) & 73.48 \(\pm\) 0.29 \({}^{\text{a}}\) & 1.13 \(\pm\) 0.76 \({}^{\text{e}}\) & 13.40 \(\pm\) 0.14 \({}^{\text{a}}\) \\ SBF2 & 6.67 \(\pm\) 0.66 \({}^{\text{d}}\) & 60.32 \(\pm\) 0.32 \({}^{\text{c}}\) & 1.36 \(\pm\) 0.58 \({}^{\text{d}}\) & 9.48 \(\pm\) 0.28 \({}^{\text{d}}\) \\ SBF4 & 7.97 \(\pm\) 0.64 \({}^{\text{d},\text{c}}\) & 53.13 \(\pm\) 0.56 \({}^{\text{e}}\) & 2.18 \(\pm\) 0.17 \({}^{\text{a,b}}\) & 9.31 \(\pm\) 0.31 \({}^{\text{d}}\) \\ SBF6 & 9.28 \(\pm\) 0.33 \({}^{\text{b},\text{c}}\) & 49.72 \(\pm\) 0.34 \({}^{\text{f}}\) & 2.36 \(\pm\) 0.17 \({}^{\text{a,b}}\) & 9.25 \(\pm\) 0.48 \({}^{\text{d}}\) \\ BBF2 & 9.67 \(\pm\) 1.39 \({}^{\text{b},\text{c}}\) & 63.40 \(\pm\) 0.36 \({}^{\text{b}}\) & 1.59 \(\pm\) 0.10 \({}^{\text{c}}\) & 12.74 \(\pm\) 0.60 \({}^{\text{a,b}}\) \\ BBF4 & 10.48 \(\pm\) 1.44 \({}^{\text{b}}\) & 60.20 \(\pm\) 0.31 \({}^{\text{c}}\) & 2.14 \(\pm\) 0.07 \({}^{\text{b}}\) & 11.97 \(\pm\) 0.85 \({}^{\text{b}}\) \\ BBF6 & 13.25 \(\pm\) 1.49 \({}^{\text{a}}\) & 58.07 \(\pm\) 0.61 \({}^{\text{d}}\) & 2.40 \(\pm\) 0.17 \({}^{\text{a}}\) & 11.09 \(\pm\) 0.04 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
\({}^{\text{a}}\)– Mean \(\pm\) Standard Deviation in the same column with different superscripts indicates that there are significant differences (\(p<0.05\)). Abbreviations: SBF2: Added 2% Saba banana peel; SBF4: Added 4% Saba banana peel; SBF6: Added 6% Saba banana peel; BBF2: Added 2% Berangan banana panel; BBF4: Added 4% Berangan banana peel; BBF6: Added 6% Berangan banana peel. Data for SBF2, SBF4 and SBF6 adapted from [4].  
\end{table} 
Table 5: Water-holding capacity and colour properties of chicken sausage incorporated with BPF. Comparing storage modulus (G\({}^{\prime}\)) and loss modulus (G\") showed that the G\({}^{\prime}\) was higher than G\", implying a gel-like sample. Compared with the control samples, which had a low G\({}^{\prime}\) value (suggesting a smoother texture than the treated samples), the BP-containing sausages significantly increased (\(p<0.05\)) in viscous and elastic moduli, especially in Berangan banana peel-containing sausage. Furthermore, the G\" values for meat emulsion increased as the BP level increased. Because of its filler nature, BP flour may have considerably stabilised the solubilised protein gel and inhibited protein shrinkage, but only when limited to a 2% addition of BP flour of both varieties [30]. BP flour only existed as granules at high concentration (>2%), which acted as a filler between the protein matrix linkage. Although Berangan banana peel-containing sausage show the largest G\({}^{\prime}\) increase, the plateau value is more constant than the Saba BP-containing sausage. The linearity limit of Saba BP-sausage shows the weak protein-protein myofibrillar linkage with the presence of Saba BP. According to [31], adding fibre to meat products increased the viscous and elastic moduli. Ref. [32] found that emulsified sausage replaced regenerated cellulose, which may explain the higher gel elasticity and network. Interestingly, the hardness of chicken sausage, which was previously discussed, showed a similar pattern of findings. Emulsions containing 6% Saba BP and Berangan BP, respectively, showed a very high G\({}^{\prime}\).