PHYSICOCHEMICAL CHARACTERISTICS OF VANAME SHRIMP SAUSAGE USING WALNUTS (Canarium indicum L.) PROTEIN CONCENTRATE AS EMULSIFIER AND TAPIOCA STARCH BINDER

Abstract

This study aimed to evaluate the effect of adding walnut protein concentrate as a natural emulsifier on the functional and physicochemical characteristics of whiteleg shrimp sausage. The parameters analyzed included moisture content, fat content, water-holding capacity (WHC), protein content, emulsion stability, and texture (hardness, cohesiveness, and springiness). The research employed a factorial randomized block design (RBD) with two factors: the concentration of walnut protein concentrate (2%, 3%, and 4%) and the concentration of tapioca starch binder (3% and 4%). The results showed that adding walnut protein concentrate and tapioca starch significantly influenced all tested parameters. The moisture content ranged from 75.05% to 76.56%, fat content from 1.27% to 1.77%, WHC from 83.42% to 93.09%, protein content from 12.41% to 12.65%, emulsion stability from 82.67% to 86.67%, and hardness from 11.42 N to 18.65 N Cohesiveness was 0.7, and springiness was 0.9. The best treatment was found in the combination of 4% walnut protein concentrate and 3%–4% tapioca binder, depending on the parameter measured. The 4% concentrate and 4% binder combination yielded the highest moisture, fat content, and WHC, while the 4% concentrate and 3% binder combination produced the best emulsion stability and protein content. These findings suggest that walnut protein concentrate has strong potential as an effective plant-based emulsifier in shrimp-based sausage products.