Microbial and sensory evaluation of Bangladeshi frozen chicken sausage

Md Alimul Islam,Md Ataul Gani,Md Hiron Khan,Md Shirajum Monir,Mohammad Nizam Uddin Chowdhury,Shuvho Chakra Borty,Tanvir Ahammed

doi:10.3329/ajmbr.v1i3.26463

Abstract

The purpose of this study was to evaluate the microbiological safety and the effect of some synthetic chemicals with comparison to natural additives such as rosemary extract in preventing microbial growth and as a source of antioxidant by maintaining GHP as well as GMP of Bangladeshi processed chicken sausages with low fat content to correlate some scientific evidence in producing cancer and cardiovascular diseases by the consumption of meat product. Two experimental batches of chicken sausage were prepared according to Bangladeshi standard using different parameters of ingredients. Then centesimal parameter, PH and instrumental color of the product were analyzed according to standard protocol. A sensory parameter was also checked by ranking the acceptance level of consumers about different batches of chicken sausage. The sensory properties and the instrumental color parameter of two experimental batches of chicken sausage A and B were found almost similar in comparison to the commercial cured chicken sausage C but quite dissimilar in comparison to commercial uncured sausage D. Total coliforms were observed 4.4 × 10 for sausage A and 5.3 × 10 for sausage B, while the most probable number (MPN) for E. coli was 1.7 for both products. The counting of sulphite reducing Clostridium was 2 cfu/g and 3 cfu/g for both of the batches A and B consecutively. The coagulase-positive Staphylococci and lactose fermenting Salmonella was not found in any batches of chicken sausage.The results of this experiment clearly mentioned the possibility of producing safe and high quality chicken sausage with reduced fat content in Bangladesh by using natural pigments and antioxidants.Asian J. Med. Biol. Res. December 2015, 1(3): 463-470

Highlights

A day’s diseases such as obesity, heart disease and diabetes are becoming most common diseases across Bangladesh as well as throughout the world, the food industries have come under mounting pressure to improve the nutritional quality of their products with low fat content
A positive association between meat consumption and colorectal cancer has been stated by Sadri and Mahjub (Sadri et al, 2006).an increase in the level of dietary fiber in the daily diet can be beneficial for a healthy life
The reduced fat content product should have a minimum fat reduction of 25% when compared to the regular conventional product but the low fat content product should have the fat content is lower than 3% in solid products (Lee et al, 1999)

Summary

Introduction

A day’s diseases such as obesity, heart disease and diabetes are becoming most common diseases across Bangladesh as well as throughout the world, the food industries have come under mounting pressure to improve the nutritional quality of their products with low fat content. 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 positive association between meat consumption and colorectal cancer has been stated by Sadri and Mahjub (Sadri et al, 2006).an increase in the level of dietary fiber in the daily diet can be beneficial for a healthy life.

Objectives

Methods

Results

Conclusion