Optimization of vegetables proportion in emulsion type chicken sausage and study on its storage stability
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Food Technology
Abstract
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.
Description
Keywords
Physicochemical properties, Sausages production