Physical Quality of Chicken Corned Using Flaxseed Flour (Linum usitatissimum) as a Filler

¹ Postgraduate student Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Veteran Street, Indonesia, 65145
² Faculty of Animal Science, Universitas Brawijaya, Malang, Veteran Street, Indonesia, 65145

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Flaxseed flour (Linum usitatissimum) is known as a functional ingredient rich in dietary fiber, antioxidants, and fatty acids that support digestive health and improve food quality. Flaxseed flour is used as a filler to enhance texture and physical properties chicken corned. This study aimed to determine the optimal level of flaxseed flour addition in chicken corned, evaluated through pH, yield, water holding capacity (WHC), cooking loss, and color (L*, a*, b*). The materials used was corned from the meat of spent laying hens, formulated with different levels of flaxseed flour. The method used was a laboratory experiment using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments were T0 (control), T1 (2% flaxseed flour), T2 (4% flaxseed flour), and T3 (6% flaxseed flour). The data were analyzed using Analysis of Variance (ANOVA), and then the significant difference continued with Duncant Multiple Range Test (DMRT). The results showed that flaxseed flour addition had a very significant effect (P<0.01) on all measured parameters. Increased flaxseed flour levels improved yield, WHC, and redness (a*) color, while reducing pH, cooking loss, lightness (L*) and yellowness (b*) color. It was concluded that the addition of 6% flaxseed flour gave the optimal chicken corned based on physical quality.