Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Abstract

The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, crude protein, ether extract and ash content of the products showed significantly (p < 0.05) decreasing trend with increasing levels of incorporation of pumpkin however, there was a significant (p < 0.05) increase in the moisture and crude fibre content. Based on various parameters, 12 percent level of incorporation was optimized as best. Chicken sausages with optimum level of pumpkin along with control were aerobically packaged in LDPE pouches and assessed for storage quality under refrigerated (4 ± 1°C) conditions. The mean values of pH and all the sensory parameters showed significantly (p < 0.05) decreasing trend for both control as well as treatment samples whereas TBARS (mg malonaldehyde/kg) value, total plate count (log cfu/g) and yeast and mould count (log cfu/g) showed significantly (p < 0.05) increasing trend with storage. Coliforms (log cfu/g) were not detected throughout the period of storage. Thus, fibre enriched chicken sausages could be successfully stored for a period of 14 days at refrigeration temperature (4 ± 1°C) without any significant loss in quality.

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

“…Similar decline in colour and appearance score during storage have been reported by Zargar et al, (2014) in a chicken sausages; Najeeb et al, (2014) in restructured chicken slices and Giriprasad et al, (2015) in restructured buffalo meat steaks.…”

“…Tarladgis et al, (1960) described that TBARS values were highly correlated with sensory scores of trained panellist. Similar declining in flavour score during storage reported by Thomas et al, (2006) in buffalo meat nuggets; Zargar et al, (2014) in a chicken sausages; Najeeb et al, (2014) in restructured chicken slices and Giriprasad et al, (2015) in restructured buffalo meat steaks. Similar result was found by Gomez and Lorenzo (2012) in foal steaks which were packed under various conditions.…”

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

“…Some researchers show a decrease during heat treatment in extrusion while others show an increase or no change (Sojak et al, 2014;Zargar et al, 2014) for both phenols and antioxidant activity. Addition of apple, pumpkin and carrot by-product increased antioxidant activity in samples (Table 3).…”

Microbial and sensory evaluation of Bangladeshi frozen chicken sausage

“…Particular attention has focused on the health problems associated with fat content in food and consumers are looking for no or low fat meat products (Ali et al, 2011). A relationship between a diet containingan excess of energy-dense foods and the emergence ofa range of chronic diseases including colon cancer, obesity, cardiovascular diseases, and several other disorders has been proved by some recent studies (Bhat et al, 2011;Zargar et al, 2014). A positive association between meat consumption and colorectal cancer has also been stated by Sadri and Mahjub (Sadri et al, 2006).Therefore, an increase in the level of dietary fiber in the daily diet can be beneficial for a healthy life (Bhat et al, 2011).…”

“…Various reports have revealed that intake of fiber reduces the risk of such diseases. Several studies have proven that dietary fibers have the potential to reduce blood low density lipoprotein cholesterol, risk of diabetes mellitus type 2, coronary heart disease, blood pressure and colorectal cancer (Zargar et al, 2014). Sausages are industrialized meat products that produced with or without the supplementation of fat tissue.…”