Purple Sweet Potato Flour Transforms Tough Culled Laying Hen Meat into Premium High-Quality Sausages

Ilustration by AI 

FORMOSA NEWS

A major breakthrough in food science turns low-value poultry by-products into high-demand functional foods. Researchers at Sam Ratulangi University successfully developed an innovative sausage formulation utilizing purple sweet potato flour (Ipomoea batatas L) to vastly improve the physical and sensory qualities of meat harvested from culled laying hens. Published in the International Journal of Integrative Sciences (IJIS) in June 2026, the study offers a powerful strategy to boost commercial poultry returns, elevate local crop utilization, and decrease agricultural food waste.

The Challenge of Poultry Waste and Local Food Diversification

Chicken meat remains a vital global protein source, but the commercial egg industry generates a massive volume of secondary waste in the form of culled laying hens. These hens are birds that have reached the end of their productive egg-laying cycle. Because they are raised for extended periods, they develop heavy connective tissue that leaves the meat tough and unappealing to everyday consumers compared to standard broiler chickens.

Simultaneously, commercial sausage manufacturing relies heavily on imported or refined starch fillers like tapioca and wheat flour. By replacing these conventional starches with locally sourced purple sweet potato flour, the researchers addressed two core problems at once. Purple sweet potato flour functions as an excellent structural binder due to its high starch content, and it delivers health-promoting anthocyanins—natural pigments packed with antioxidant properties.

Simulating a Functional Food Emulsion

The research team designed a quantitative experimental study using a Completely Randomized Design (CRD) to test varying inclusion levels of purple sweet potato flour. The scientists evaluated five specific treatment levels:

• T1: 10 grams of purple sweet potato flour
• T2: 20 grams of purple sweet potato flour
• T3: 30 grams of purple sweet potato flour
• T4: 40 grams of purple sweet potato flour
• T5: 50 grams of purple sweet potato flour

The production process involved standard culinary adjustments using local breast meat from culled laying hens mixed with uniform seasonings, skim milk, and crushed ice. The resulting meat batter was stuffed, sealed, and steamed at 70–80°C for approximately 30 minutes before rapid chilling. Physical data points tracking water-holding capacity and cooking shrinkage were analyzed using a one-way analysis of variance (ANOVA) followed by a Bonferroni post-hoc test. Sensory profiling for color, aroma, texture, and flavor was determined via structured hedonic testing sheets scored by 25 semi-trained consumer panelists.

Key Findings: The 40-Gram Sweet Spot

The statistical results demonstrate that adding purple sweet potato flour significantly optimizes the physical integrity and taste parameters of poultry sausages ($P < 0.01$). The definitive sweet spot for production is the T4 formulation containing 40 grams of purple sweet potato flour.

• Maximum Water-Binding Capacity: The water-binding capacity peaked significantly at 40.86% in the T4 group, compared to only 31.59% in the T1 control group. Higher water retention correlates directly with superior juiciness and a tender bite.
• Drastic Reduction in Cooking Losses: Cooking shrinkage dropped to its lowest point of 3.94% under the 40-gram treatment, down from 11.38% in low-filler sausages. Minimizing shrinkage prevents vital nutrient loss during thermal processing.
• Vibrant Visual Appeal: The natural anthocyanins produced a rich, stable purple hue that scored exceptionally high marks among panelists, reaching peak preference scores alongside the T5 group.
• Palatable Flavor Profile: Due to natural sucrose molecules inherent to purple tubers, flavor satisfaction reached an optimal score of 4.67 out of 5 under the 40-gram inclusion level, giving the poultry product an enticing, distinctive sweet-savory profile.
• Consistent Aroma and Texture: Statistical variance proved that adding up to 50 grams of sweet potato flour did not compromise or alter the authentic spice aroma or core mechanical texture of the meat matrix ($P > 0.05$).

Real-World Impacts for Industry and Sustainable Agriculture

This food engineering development provides substantial advantages for small-to-medium food enterprises, poultry operations, and public health policies. By upgrading tough, low-cost culled chicken meat into an attractive gourmet sausage product, processing facilities can maximize profit margins while offering cleaner labels. The elimination of synthetic food colorants in favor of antioxidant-rich plant pigments directly matches modern consumer shifts toward functional medicine and clean eating.

According to the study's primary investigator, Friets S. Ratulangi of Sam Ratulangi University:

"Incorporating up to 40 grams of purple sweet potato flour effectively improves the quality, nutritional value, and overall acceptability of sausages made from spent laying hens, providing a promising approach for developing functional and value-added poultry products."

Author Profile

Lead Author: Friets S. Ratulangi
Academic Credentials: Researcher and Faculty Member at Sam Ratulangi University
Institutional Affiliation: Sam Ratulangi University, Manado, Indonesia
Field of Expertise: Animal Product Technology, Functional Food Development, and Sustainable Poultry Processing Innovations
Co-Authors: Wahidah Ma'ruf, Siane C. Rimbing, and Evacuree S. Tangkere

Source Section

Research Article Title: Physical And Sensory Quality Of Sausages Made From Spent Laying Hens Using Purple Sweet Potato Flour (Ipomoea Batatas L)
Journal Name: International Journal of Integrative Sciences (IJIS)
Publication Metadata: Vol. 5, No. 6, 2026: pp. 841-852
DOI : https://doi.org/10.55927/ijis.v5i6.48
URL : https://journalijis.my.id/index.php/ijis/index