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|Optimization of vegetables proportion in emulsion type chicken sausage and study on its storage stability
|Physicochemical properties;Sausages production
|Department of Food Technology
|Central Department of Food Technology
|This study was conducted with an objective of optimizing vegetables proportion in emulsion-type chicken sausage and evaluation of storage stability. The primary screening process was conducted in the first phase with various percentages (10, 20, 30 and 40) of vegetables (soybean, carrot and mushroom) on the basis of sensory evaluation and physicochemical properties of the prepared sausage. 30% formulation was selected from primary screening and 11 runs were generated from D-optimal mixture design. In second phase, the best percentage formulation was carried out on the basis of sensory evaluation and physicochemical properties which was then further analyzed for proximate composition, carotenoids content and antioxidant properties. The final phase of the study was carried out on storage stability of optimized sausage samples at -2°C in polyester based films (PET). Finally, optimized product was compared on the basis of sensory score with chicken sausage (control) available in Dharan sub-metropolitan. The optimized product from sensory analysis had a proximate composition, comparing 60.47, 11.89, 17.55, 0.43 and 4.17 moisture, crude fat, crude protein, crude fiber and total ash, respectively. The carotenoid content of the superior product was found to be 30 μg/ 100 g and DPPH radical scavenging activity of sausage was found to be 46.76%. There was a gradual increase in Total Plate Count (TPC) reaching maximum on day 18 (9 log/cfu) while Salmonella and coliform were not detected up to day 18. Peroxide value was also found to increase during refrigeration storage of sausage from 3.05 MeqO 2 /kg at day 0 to 11.46 MeqO 2 /kg on day 18. Vegetable-incorporated chicken sausages were successfully developed by incorporating vegetables in the formulation without any deteriorating effect on the sensory attributes and acceptability of the product. The results indicate that incorporation of vegetable in chicken based sausage like product can have the added dual benefit of improved nutritional quality and antioxidant.
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