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.
Highlights
Studies have proven a relationship between a diet containing an excess of energy-dense foods and the emergence of a range of chronic diseases including colon cancer, obesity, cardiovascular diseases, and several other disorders (Bhat et al, 2011; Biswas et al, 2011; Tungland and Meyer, 2002; Beecher, 1999). Sadri and Mahjub (2006) reported a positive association between meat consumption and colorectal cancer
PH A significant (P < 0.05) decrease in pH was observed in the products with increase in the level of incorporation of pumpkin which might be attributed to the ascorbic acid content of pumpkin and acid terminal residues in the starch molecules produced by depolymerisation of starch granules during cooking (Perez, 1997)
Chicken sausages of good to very good acceptability and nutritive value could be prepared by incorporating pumpkin pulp substituting lean chicken meat in formulation by oven-roasting method of cooking
Summary
Studies have proven a relationship between a diet containing an excess of energy-dense foods and the emergence of a range of chronic diseases including colon cancer, obesity, cardiovascular diseases, and several other disorders (Bhat et al, 2011; Biswas et al, 2011; Tungland and Meyer, 2002; Beecher, 1999). Sadri and Mahjub (2006) reported a positive association between meat consumption and colorectal cancer. Studies have proven a relationship between a diet containing an excess of energy-dense foods and the emergence of a range of chronic diseases including colon cancer, obesity, cardiovascular diseases, and several other disorders (Bhat et al, 2011; Biswas et al, 2011; Tungland and Meyer, 2002; Beecher, 1999). Studies have shown that the consumption of fruits and vegetables imparts the dietary fiber and health benefits (Schieber et al, 2001). As consumers have become increasingly more health conscious, the trend is toward foods including meat products with decreased levels of fat, salt, cholesterol and caloric content as well as enriched with dietary fibre (Yang et al, 2007). Manufactures have responded and introduced several modifications by incorporating various vegetable and fruit fibers in the formulations in an attempt to offset the detrimental effects of energy dense foods
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