Physicochemical quality of culled layer meat sausage with added Fenugreek (Trigonella foenum-graecum) paste

The green economy has great potential in food security so it needs to be prioritized. One of the efforts to improve food security is by utilizing less quality materials such as abandoned culled layer meat to develop products in the form of sausages added with Fenugreek to improve product quality. Fenugreek is an aromatic spice that contains flavonoids, amino acids, alkaloids, and antioxidants and can emulsify dough because it contains galactomannan. The research method used a completely randomized design with 4 treatments and 5 replicates. The treatment parameter was the addition of fenugreek paste to the sausage consisting of (K0 = 0%; K1 = 2%, K2 = 4%, K3 = 6%). The results showed that the addition of Fenugreek paste affected the physicochemical of the sausage. The addition of Fenugreek paste to sausages can increase pH, moisture content, tenderness, and lightness and reduce cooking weight loss. The best physicochemical quality in sausage samples with the addition of Fenugreek paste 4% (K2) and 6% (K3). Fenugreek is recommended as a natural additive in the manufacture of chicken sausages in a sustainable manner to improve quality and local food development that prioritizes production with the application of efficient technology.


Introduction
The concept of the green economy in Indonesia plays a role in encouraging local food development that prioritizes production with the application of efficient technology.The green economy has great potential in food security so it needs to be prioritized.One of the efforts to improve food security is by utilizing unqualified products such as culled layer.The culled laying hens are no longer productive because they are 80 weeks old.Culled laying hens are usually utilized by farmers for meat although they have lower quality compared to Broiler chickens.Farmers also often experience difficulties in marketing culled laying hens and can even experience losses due to a lack of consumer interest.Culled laying hens have specific meat characteristics such as fishy odour, rough texture and toughness that are less preferred by consumers.Processing the meat of culled laying hens to produce and develop quality products is very necessary.This is to improve the meat of culled chickens so that it has added value.In addition to this, the temperature in a tropical environment can affect the quality of meat so it is necessary to process and store meat properly.
Meat products that are in demand by consumers of all ages, such as sausages.Abandoned laying hens that are less desirable to consumers can be utilized in sausage production [1].Sausage is a product made from meat, spices, salt, and binders that are filled into casings and then boiled before being sold or stored in a cooler.The use of emulsifiers and chewers in sausages can increase consumer preference because they have texture, and chewiness and extend storage time.Sausage emulsifiers and chewers such as IOP Publishing doi:10.1088/1755-1315/1302/1/012060 2 sodium tripolyphosphate, sodium alginate, phosphate and carboxymethyl cellulose whose use must comply with regulations.The use of chemicals must be limited because for certain consumers it will cause allergic reactions.Another alternative is to use natural emulsifiers that have added value to improve the quality of meat products.This is due to consumer demand for quality meat products and improved health if consumed.
Fenugreek (Trigonella foenum-graecum) is a grain-shaped spice commonly used in cooking and medicine with a fragrant aroma and slightly sweet taste.Fenugreek contains flavonoids, amino acids, alkaloids, antioxidants and anti-inflammatory agents [2].Fenugreek can also be utilized in the meat product industry, namely as a patty emulsifier [3].Various studies mention that Fenugreek can be used in the development of various food products as a stabilizer, emulsifier, and adhesive [4].Fenugreek seeds contain bioactive compounds, namely polyphenols such as rhaponticin, and isovitexin which can fight oxidative damage to the body and prevent cardiovascular disease [5].The various benefits of Fenugreek for health and meat product development need to be further investigated in the meat sausage of culled laying hens.The physicochemical quality of sausage products needs attention to comply with food safety.Physicochemical is the physical and chemical characteristics of sausage products that include parameters to measure and evaluate product quality.The use of Fenugreek is expected to improve the physicochemical quality of the meat sausage products of culled laying hens and provide added value to the product, which can improve consumer health.Physicochemicals in sausage products are a very important aspect to ensure that the product under study meets the quality standards expected by consumers.The physicochemicals that will be tested on the sausages in the study include pH, cooking weight loss, moisture content, tenderness and colour.

Materials and methods
The research was conducted at the Livestock Production Laboratory, Universitas Sumatera Utara.The research materials consisted of fenugreek and laying hen meat.The researcher purchased the meat from a retail meat market in Medan City.Meat products from retail meat markets in Medan City have been inspected and approved by the Medan City Slaughterhouse Service based on the Law of the Republic of Indonesia No. 41 Year 2014 on Animal Husbandry and Animal Health, which regulates animal welfare, health, standardization, safety, and meat quality.Therefore, this study followed the correct procedures and did not require ethical clearance for animal studies.

Procedure for Making Fenugreek Paste
Fenugreek paste was prepared based on the modified procedure of [6] where fenugreek seeds were soaked in distilled water with a weight/volume ratio of 1:5.Soaking was carried out for 12 hours at room temperature then rinsed twice and soaked again for 12 hours.Fenugreek seeds were rinsed and drained to dry later.Fenugreek seeds and distilled water (b/v) in a ratio of 1:2 was blended into a solid gelatinous paste.Fenugreek paste can be used according to the treatment.

Sausage Making Procedure
The procedure for making sausages is that 100 grams of breast meat are mashed and mixed with 10% ice cube flour, 0.5% white pepper, 5% coriander, 5% garlic, 1% salt, 5% flour and fenugreek paste according to the treatment (b/b).All ingredients were mixed and then put into sausage casings.Boiling is carried out for 30 minutes using low heat with a cooking temperature of 70-80 ° C [7].Then the cooked sausage is removed and drained to cool at room temperature.

pH Measurement Procedure
The pH measurement on the sausage uses an AMT16M pH meter with an accuracy of 0.01 and a temperature accuracy of 0.2°C.Before use, calibrate first on a scale of 4.00-7.00.Soak the pH needle in distilled water then KCl wait until it stabilizes.Cut the sausage crosswise then puncture the pH needle on the sausage until the numbers on the LCD stabilize [8].

Cooking weight loss measurement procedure
Cooking weight loss during cooking was used to determine the percentage lost after cooking based on the Csiro method [9].The formula used is as follows: Cooking weight loss (%) = ℎ    −ℎ     ℎ      100% (1)

Tenderness Measurement Procedure
Tenderness is measured using a penetrometer tool by preparing a 1x1x1 cm3 sausage sample and then pressing on the sausage sample until it breaks with units of mm/g/s.The greater the value indicated, the more tender the sausage sample [3].The sausage sample was boiled first before being used on the penetrometer.by preparing a piece of patty sample with a size of 1 × 1 × 1 cm3.The pressure was applied to the sample using a penetrometer shear press until the sample broke in units of mm/g/s [10].

Moisture Content Measurement Procedure
Measurement of moisture content in sausages using DM300R, namely by preparing a sample of sausage that has been boiled with a weight of 15 grams then puncture the needle on the moisture meter.After the number listed on the LCD is stable, it can be recorded [8].

Colour Measurement Procedure
Measurement of sausage color using a portable colorimeter which was previously calibrated in black and white first.Prepare a sausage sample that has been sliced crosswise then shoot light on the sausage sample and save the data obtained.

Research Design
A completely randomized design was used with 4 treatments and 5 replicates.The data obtained were analyzed by analysis of variance if there is a real effect then it will be continued with the DMRT test.

Results and discussions
The quality of sausages depends on the ingredients used such as the type of meat, fillers, additives, and spices used.The results of the physicochemical test on aged chicken meat sausage using Fenugreek paste can be seen in Table 1.

pH of sausage samples with added Fenugreek paste
The lowest mean pH in the sausage meat of cull hens with the addition of Fenugreek paste was found in the control sample (K0), which was 6.06.The highest mean pH of cull hen meat sausage was in the sample with the treatment of adding 6% Fenugreek paste (K3), which was 6.25.The control sample (K0) was significantly different from the sausage samples added with 2% (K1), 4% (K2 and 6% (K3) sausage paste.The addition of Fenugreek paste had a significant effect (P˂0.05) on the pH of the chicken meat sausage with the addition of Fenugreek paste.The pH of chicken meat sausage with the addition of Fenugreek paste was higher when compared to the control sample (K0).Research conducted by [11] stated that the sample of rabbit meat sausage given fenugreek flour increased higher, which was between 6.00-6.08.Chicken sausages on the market have a pH of 5.12-7.20 [12].pH in sausages can be caused by the water content contained in sausage products which affects the acid-base balance.Various basic ingredients and fillers used such as meat, flour, fenugreek and seasonings can change the hydrogen balance in sausages.Fenugreek contains high protein, so the fenugreek paste mixed in the sausage dough increases the water holding capacity because the ability of starch can bind water.During the boiling process, starch molecules bind to meat proteins through weakened protein hydrogen.When the sausage is no longer hot after the boiling process, there will be a strengthening of hydrogen bonds between starch molecules involving water molecules, thus increasing the pH value of the sausage.The increase in sausage pH can be caused by differences in the percentage of raw materials, namely Fenugreek paste.Fenugreek contains high protein starch and has dietary fibre, so mixing it with other ingredients results in a decrease in the pH of the sausage product.Overall, the pH of the sausages in this study was within the normal range.

Cooking weight loss of sausages with the addition of Fenugreek paste
Cooking weight loss with the highest average in the control is 23.16% while the lowest average in the sausage sample with the addition of 4% Fenugreek paste is 16.76%.The control sample (K0) was significantly different (P˂0.05) from the sausage sample supplemented with 2% sausage paste (K1) and significantly different (P˂0.01)from the sausage sample supplemented with 4% (K2) and 6% (K3) fenugreek paste.High cooking weight loss indicates that the amount of nutrients that come out of the sausage during the boiling process is more, thus reducing the quality of the sausage [13].Conversely, if the cooking weight loss value is lower the nutrients that come out of the sausage during the boiling process are few and of higher quality.A higher addition of Fenugreek paste can reduce cooking shrinkage.Cooking weight loss can be influenced by the protein content of fenugreek.The higher percentage of fenugreek will increase the protein content of the dough, thus affecting the decrease in cooking weight loss.Protein can retain water that comes out of the meat fibre during the cooking process so that the cooking weight loss becomes low.
Fenugreek paste contains fibre food gel [14].The gel in Fenugreek paste can maintain the waterholding capacity of the sausage and is related to the amount of protein so that the cooking weight loss is low.The fibre contained in Fenugreek paste can retain the liquid that comes out of the sausage during the boiling process.The emulsion of the sausage batter will increase due to the binding of water in the protein network of the product.The gum contained in Fenugreek paste can bind particles in the meat fibre so that the sausage dough is softer, more stable and resists the release of liquid.It can also prevent the release of liquid in the meat and dough during the boiling process.Fenugreek paste contains fibre that can retain and bind liquid during the cooking process so that the weight of the sausage does not increase in cooking weight loss.Several factors, including sausage building blocks, emulsifiers such as fenugreek, and boiling time, can influence cooking weight loss.Binders, fillers and emulsifiers such as fenugreek can also determine the weight of the sausage.Ingredients that absorb water and contain dietary fibre, such as fenugreek, can maintain sausage weight during boiling.Overall, the best sausage cooking shrinkage value was in the sausage samples, with 4% fenugreek paste added at 16.76% and 6% at 16.85%.

Moisture content of sausages with added Fenugreek paste
The lowest average moisture content in the control sample is 62.15% while the highest average moisture content in sausages added with 4% Fenugreek paste (K2) is 66.16% and sausages added with 6% Fenugreek paste (K3) is 66.31%.The results of the analysis of variance showed that the control sample (K0) had no significant effect on the sausage sample with the addition of 2% Fenugreek paste (K1).The control sample (K0) was significantly different from the sausage samples added with 4% (K2) and 6% (K3) Fenugreek paste.Sausage samples supplemented with 2% Fenugreek paste (K1) were significantly different (P˂0.05) from sausage samples supplemented with 4% (K2) and 6% (K3) Fenugreek paste.Sausage samples added with 4% fenugreek paste (K2) were also not significantly different (P˃0.05) from sausage samples added with 6% fenugreek paste (K3).The addition of fenugreek paste can increase the moisture content of chicken meat sausages.Moisture content in processed meat products such as sausages depends on the type of meat and the amount of water or ice added during processing.The amount of ice, flour and type used in the research samples were the same.The addition of 2% Fenugreek paste (K2) did not affect the sausage but the addition of 4% (K3) and 6% (K4) Fenugreek paste began to have an effect, namely increasing the moisture content of the sausage.The increase in moisture content can be caused by the addition of more and more Fenugreek paste which causes a reduction in solids in the sausage.Fenugreek contains Galactomannan [15].Increased moisture content in sausages can also occur because Fenugreek contains galactomannan.
The galactomannan content can bind water to the sausage dough.Galactomannan is a fibre in watersoluble food grains and can form gels [16].Galactomannan in Fenugreek can absorb water and can be used as a binder, thickener, food additive and emulsifier.In sausage samples with the addition of 4% (K2) and 6% (K3) Fenugreek paste, galactomannans contained in Fenugreek paste acted so that the water content increased.Galactomannan that interacts with water and ice to form a gel or thick solution when mixed in the dough will retain water in the product.Fenugreek has the potential as a thickener or binder in the meat product industry, such as sausages, to maintain product moisture and stability.Moisture content in sausage products is included in the normal category because based on the Indonesian National Standae, a good sausage contains a maximum moisture content of 67%.

Tenderness of sausages with added Fenugreek paste
Average tenderness was highest in sausage samples with the addition of 4% (K2) and 6% (K3) Fenugreek paste.The lowest average tenderness was in the sample without the addition of Fenugreek paste or control (K0).The results of the variation analysis showed that the tenderness of the control sample (K0) was significantly different (P˂0.05) from the sausage sample with 2% Fenugreek paste added (K1).Tenderness in the control sample (K0) was also significantly different (P˂0.01)from the sausage samples with 4% (K2) and 6% (K3) Fenugreek paste added.Tenderness in sausage samples with 4% (K2) and 6% (K3) Fenugreek paste added showed no significant difference (P˃0.05).Tenderness can be tested with a penetrometer, warner bratzler or organoleptic [17].The addition of fenugreek paste can increase the tenderness of chicken meat sausages.Tenderness in processed meat products such as sausages depends on the type of meat and the amount of water or ice added during processing.Tenderness in sausages can be influenced by several factors such as meat composition, grinding, processing and the use of additives.
Fenugreek contains galactoman which is a water-soluble dietary fibre [16].Galactomannan in Fenugreek can function as a thickening agent and sausage binder, thus affecting the texture or consistency of sausage products.Galactomannans in Fenugreek paste can also affect sausage tenderness depending on the amount used.Galactomannan can also be a chewy gum and can retain water [18].Sausage samples with the addition of 2% Fenugreek paste (K1) could already increase the tenderness of the sausage, but sausage samples with the addition of 4% (K2) and 6% (K3) Fenugreek paste had higher tenderness values.The higher the use of Fenugreek paste, the tenderness of the chicken meat sausage increased.This means the more tender the sausage produced.The use of Fenugreek paste containing galactomannan in processed meat products needs to be considered and must be appropriate.The use of too much fenugreek paste can produce a texture that is too dense and jerky.The use of Fenugreek which contains galactomannan in sausage processing in the right dosage will produce the desired product.The best tenderness was found in samples with the addition of 4% (K2) and 6% (K3) Fenugreek paste.

Colour of sausage with added fenugreek paste
Average tenderness was highest in sausage samples with the addition of 4% (K2) and 6% (K3) Fenugreek paste.The lowest average tenderness was in the sample without the addition of Fenugreek paste or control (K0).The results of the variation analysis showed that the tenderness of the control sample (K0) was significantly different (P˂0.05) from the sausage sample added with 2% Fenugreek paste (K1).Tenderness in the control sample (K0) was also significantly different (P˂0.01)from the sausage samples added with 4% (K2) and 6% (K3) Fenugreek paste.The average colour L* (Lightness) was brightest in the sausage supplemented with 4% Fenugreek paste (K2) and the least bright in the control sample (K0).The higher the L value, the brighter the sausage product while the lower the L value, the darker the colour.Colour L has a range of values (0-100).L colour close to the value (0-49) produces a colour that is not bright if it is close to the value (50-100) then it is bright [19].The results showed that the control sausage sample (K0) with a colour intensity of 60.57 was significantly different from the sausage samples added with 2% Fenugreek paste (K1) which was 65.60, 4% (K2) which was 65.75 and 6% (K3) which was 65.58.Sausages that are close to colour (0-49) have a colour that is not bright compared to those that are close to colour (50-100).Several factors that can increase the brightness of sausages such as the fat content of the meat or the base material used will affect the intensity of the colour L. The use of additives such as Fenugreek as a thickener, binder, and emulsifier can affect colour by increasing the intensity of colour L in sausages.Brighter sausages are usually preferred by consumers.Fenugreek has a bright kubing colour so if added to chicken meat, it will be brighter and not pale.Fenugreek paste also produces a clear and slightly bright yellow colour when added to sausage dough.The best L colour intensity in sausages with the addition of 2% (K1), 4% (K2) and 6% (K3) Fenugreek paste.Chicken meat sausages with the addition of fenugreek paste had a higher brightness compared to the control sample.
Intensity a* is a green to-red colour that has positive and negative values with a range between (-120 to 120) [19].If the sausage is close to the value (-120 to 119) the colour of the sausage is not bright and does not show reddish and greenish colours.If it is close to the value (120 to +120) then the sausage is brighter in colour approaching red and green.The colour test results showed that sausages with the addition of Fenugreek paste did not have a significant effect on the intensity of the colour a*.The green to-red colour intensity is between 16.08 and 16.65, which means that the sausage has a bright colour intensity and does not show a reddish or greenish colour.Fenugreek paste has neither red nor green colour so the colour of chicken sausage is normally bright white cream brownish.
Colour intensity b* is yellow-blue with a value of (120 to +120).If it is close to the value (-120 to 119) then the colour of the sausage is not bright and is not yellowish or bluish [19].If it is closer to the value (120 to +120) then the sausage is brighter approaching yellow to blue colour.The results of the sausage colour intensity test showed that the control sample (K0) was not significantly different from the sausage with the addition of 2% Fenugreek paste (K1).The control sample (K0) was significantly different from the sausage samples added with 4% (K2) and 6% (K3) Fenugreek paste.The colour intensity of the control was 25.17 nm, while the sausage sample with the addition of 2% Fenugreek paste (K1) was 25.68, 4% Fenugreek (K2) was 29.57 and 6% Fenugreek (K3) was 30.27.The colour intensity of the sample is close to the value (120 to +120) so the sausage is brightly coloured close to yellow.The colour of the fenugreek paste was slightly bright white to yellowish cream, causing the colour of the sausages to be slightly yellowish.

Conclusions
The addition of Fenugreek paste to the meat of culled laying hens can increase pH, moisture content, tenderness, and brightness and reduce the percentage of cooking weight loss.The addition of Fenugreek paste can improve the physicochemical quality in sausage samples with the addition of 4% (K2) and 6% (K3) Fenugreek paste.Fenugreek can be recommended as a natural additive in the manufacture of 1302 (2024) 012060 IOP Publishing doi:10.1088/1755-1315/1302/1/0120605

Table 1 .
Average physicochemical properties of sausages with the addition of Fenugreek.
Note: Unequal letters indicate significant differences.