Development of Technology to Incorporate Curry leaves (Murraya Koenjii) to Develop Functional Chicken Sausage and Evaluation of Chemical Properties

Abstract

Curry leaves are famous in Asian countries, a cheap and underutilized resource available in the environment that absorbs iron with abundant acid present and helps to lose weight. The research was conducted to utilize the underutilized resources in the environment to add value and find the best percentage to incorporate in the sausage to improve the functionality with 14, 10, and 06 % (w/v) concentrations named T1, T2, T3, and T0 as the control sample. It has been identified that the T1 was accepted as the best sample and underwent further chemical analysis to evaluate the pH, Nutritional composition, water holding capacity (WHC), Thiobarbituric Acid (TBA), and microbiological analysis. Chemical analyses were done for 40 days at 10-day intervals. It showed that pH WHC TBA was slightly changed but not significant. In addition, the fat level of the T1 sausage sample was reduced significantly, which may be due to the bioactive substances present in the extract and microbiological analysis showed that there was no significant change during storage due to the curing agent (NaNO2) used and effect of curry leaves. In addition, it adds value to the environmentally underutilized resources to get profit and health benefits