Enhancing Physicochemical Properties of Spent Hen Sausages Using Banana Peel Paste and Microbial Transglutaminase

Abstract

This study aimed to evaluate the synergistic effect of banana peel paste (BPP) and microbial transglutaminase (MTG) on the physical and chemical quality of spent hen sausages. An experimental method using a Completely Randomized Design (CRD) was employed with four treatments: T0 (Control), T1 (60% BPP), T2 (1% MTG), and T3 (60% BPP + 1% MTG) with five replicates. Parameters measured included product yield, total solids, and hardness. The results indicated that the addition of BPP and MTG did not significantly affect product yield (P>0.05). However, the treatments had a highly significant effect (P<0.01) on total solids and hardness. The range of values obtained was 99.22%–99.75% for yield; 34.21%–37.08% for total solids; and 2864.24–4150.15 g/s for hardness. The addition of 60% BPP significantly reduced both total solids and hardness due to the degradation of connective tissues by metalloprotease enzymes, while 1% MTG contributed to structural restructuring through protein cross-linking. The combination of BPP and MTG produced a spent hen sausage with favorable textural characteristics without compromising its nutritional profile, as total solids remained above 33%. These findings demonstrate that utilizing spent hen meat with BPP and MTG is an effective strategy for developing high-value, processed meat products.