Optimation of Red Mould Rice Addition as Curing Material on Fatty Acid Profiles, Cholesterol and Thiobarbituric Acid (TBA) of Spen Hen Meat Sausages

Background: Sausage is one of the diversified products of the unproductive layer’s meat utiliation. Addition of red mould rice as curing material is expected to be able to influence the fatty acid profiles, cholesterol, thiobarbituric acid of culled laying hens sausage. This study aims to analyse the saturated fatty acid profile, the unsaturated fatty acid profile and cholesterol content of the laying hens meat sausage with an addition red mould rice as curing material. Methods: The saturated and unsaturated fatty acid data were descriptively analysed and tabulated. The cholesterol and TBA data of the sausage were analysed using ANOVA and continued with the Tukey test. The experiment used a complete randomized design with 4 treatments (R1 = 0%, R2 = 0.5%, R3 = 1%, R4 = 1.5%) and 4 replications. Result: The results showed that the highest saturated fatty acid value was methyl palmitate 28.42% at the level of 1.5% while the smallest saturated fatty acid value less than 0.1% was Methyl hexanoate, methyl docosanoate and methyl tricosanoate at the level of 0% -1.5%. While the highest unsaturated fatty acid value was methyl linolelaidate 36.05% at the level of 1.5% and the smallest unsaturated fatty acid value, 0.1% was myristoleic acid methyl ester, methyl cis-11,14-eicosadienoate and methyl cis-11,14,17-eicosatrienoate at the level of 1.5%. Addition of 1% red mould rice is considered to be optimal to increase the nutrition quality and the oxidative stability of the sausage. This finding supports the use of red mould rice as an effective natural preservative for healthy processed meat products.