Abstract
The chicken sausages were manufactured replacing part (8%) of chicken skin with powder (1%) and oil (7%) of pepper seed (Capsicum annuum L.). The replacement of chicken skin with pepper seed lowered the content of total fat, saturated fatty acids, cholesterol, and sodium in chicken sausages than that of the control by reducing 13.4%, 75.0%, 42.2%, 22.6%, respectively (p<0.05). In addition, the pepper seed retarded lipid oxidation in chicken sausages represented by lower TBARS value than that of the control in 14 days of storage at 4 °C (p < 0.05). Even though pepper seed hardly changed textural properties of chicken sausages except decreasing hardness, it favorably affected sensory attributes such as appearance, flavor, and overall acceptability. In conclusion, the application of pepper seed in manufacturing chicken sausages improved nutritional value and sensory properties of the products, which could be a good alternative for the people in favor of low fat and healthy products.
Highlights
Sausages are very popular meat products all over the world
In this study it was observed that the replacement of chicken skin with pepper seed decreased the amount of saturated fatty acids and cholesterol in chicken sausages (p
Comparing nutritional profiles of the samples, the chicken sausages with pepper seed were lower in calories (34.9%), total fat (50.0%), saturated fat (87.2%), cholesterol (27.1%), sodium (21.9%) than pork sausages made as control in previous study
Summary
Sausages are very popular meat products all over the world. They contain large amounts of saturated fatty acids and cholesterol. The excessive intake of dietary fat, saturated fatty acids and cholesterol, adversely affects human health and it is closely related to the risk of cardiovascular heart disease.[1] In general, high calorie diets- especially containing more than 30% of fat-are not recommended and considered ‘unhealthy’.1,2. The demand for healthy meat products has been increased,[2] and many efforts have been done to reduce saturated fat content in meat products for health benefits.[3,4,5] For instance, functional ingredients were replaced saturated fat and used to modify the texture of fat reduced meat products. Hydrocolloids were beneficial in processing low-fat meat products due to the capability of hydration and gelation.[3,6,7,8] By the way, the reduction of fat content could deteriorate the quality of meat products because fat plays a reservoir of favor components and contributes to the CONTACT Yoo Kyeong Kim
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