Chicken Sausages Research Articles

Effect of Coating Chemically Derived Chitosan from Shrimp Shell Wastes on Physical, Microbiological and Sensory Characteristics of Chicken Sausages

Sausages have high moisture and protein content, making them extremely vulnerable to microbial deterioration. The antimicrobial qualities of chitosan coating prolong the shelf-life of sausages. The aim of this present study was to evaluate the effect of 0, 0.25, 0.5 and 1% (w/v) of chitosan coatings on microbiological, physical and sensory attributes of chicken sausages in cold storage (-10 °C). Chitosan was extracted from shrimp shell and dissolved in acetic acid to prepare 0.25, 0.5 and 1% of edible chitosan solution and control (0%). Sausages were coated by dipping in chitosan solutions. To find the best percentage of chitosan coating, physical, microbiological and sensory attributes were examined during the storage period. A number of TAB colonies was shown to have increased during the storage; nevertheless, the values were within the acceptable level (5.00 Log (CFU/g) in 0.25, 0.5 and 1% chitosan treated samples in two weeks of storage. The number of TAB colonies was not significantly (P>0.05) reduced between the samples treated with 0.25, 0.5 and 1% of chitosan. Further, hardness values were increased with the chitosan coating, while 1% chitosan-coated sausages had the highest value for hardness (27.93 N). Similarly, the WHC also increased with the chitosan coating. There was no significant difference observed (P>0.05) among 0.25, 0.5, and 1.0% of chitosan coating in WHC. pH values improved with the chitosan coating. Moisture and colour were not significantly (p>0.05) affected by chitosan coating. During storage, deteriorative changes occurred slowly in coated sausages. 1% chitosan coated sausages had the highest overall acceptability and maximum scores for odour, colour, taste, appearance and texture on the day 1 and 4th week of storage. Chitosan coating can be utilized as an edible coating material for the preservation of meat products.

Physical, Chemical, and Sensory Characteristics of Chicken Sausages Using Corn Oil Instead of Pork Back Fat

Physical, Chemical, and Sensory Characteristics of Chicken Sausages Using Corn Oil Instead of Pork Back Fat

Contribution of Some Agro-Food Processing By-products to Chicken Sausages

In this study, some agro-food processing by-products were evaluated as novel food ingredients, that meet the consumer's demand for natural ingredients, and their contributions to chicken-type sausage production were examined. Sausages were formulated with 3% quince waste (QS3), 3% grapefruit waste (GS3), 2% tomato waste (TS2), and 3% tomato waste (TS3). Other ingredients were fresh breast chicken meat, beef tallow, spice mix, ice, NaCl, and NaNO2. Proximate composition and sensory analyses were conducted before the storage. Water activity, pH, TBARS, purge accumulation, and microbiological analyses were performed during the storage. QS3, TS2, and TS3 treatments got appreciated (7.0-7.4 out of 10) sensory scores, while GS3 scored low acceptability (4.0 out of 10) points. Adding food waste significantly reduced purge accumulation; the average purge accumulation of the control sample was 3.70% which is approximately two times higher than food waste added samples. The average TBARS value of the control sample was determined as 0.31 mg MA/kg, and the food waste-added samples were found between 0.57-0.65 mg MA/kg during storage. Total mesophilic aerobic bacteria and yeast-mold load were higher in TS2 and TS3 products; microbial load and TBARS values of food waste affected the product quality. Also, water activity, microbial growth, and purge accumulation amount affected each other during storage.

Chronic daily intake, probabilistic carcinogenic risk assessment and multivariate analysis of volatile N-nitrosamines in chicken sausages

ABSTRACT Volatile N-nitrosamines (VNAs) are probably and possibly carcinogenic compounds to humans and widely found in processed meat products. In this study, the dietary exposure distribution and probabilistic cancer risk for main VNAs (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosomethylethylamine, N-nitrosopiperidine, N-nitrosodibutylamine, and N-nitrosodi-n-propylamine) were calculated by Monte Carlo simulation (MCS). The lowest and highest mean concentrations of these six NAs were related to NDBA and NDEA as 0.350 and 2.655 μg/kg, respectively. In the 95th percentile, chronic daily intake of total VNAs for children (3–14 years) and adults (15–70 years) were calculated to be 2.83 × 10−4 and 5.90 × 10−5 mg/kg bw/day, respectively. The cancer risk caused by the consumption of chicken sausages was less than 10−4, indicating low concern for the Iranian population. According to principal component analysis and heat map results, NDEA, NPIP and frying showed a positive correlation, highlighting that the variables follow a similar trend.

Physical and Chemical Properties of Chicken Sausage with The Addition of Dayak Onion (Eleutherine palmifolia (L) Merr) from Central Kalimantan

Physical and Chemical Properties of Chicken Sausage with The Addition of Dayak Onion (Eleutherine palmifolia (L) Merr) from Central Kalimantan

The Effects of Various Ethanolic Extracts on Some Microbiological Properties of Chicken Sausages

In this study, the antimicrobial effects of different levels (0%, 5%, 10%) of ethanolic extract of propolis (EEP), sage (EES), lavender (EEL), yarrow (EEY), and yellow cantaron (EEC) on total psychrotroph aerobic bacteria (TPAB), total coliform and fecal coliform, yeast-mold in chicken sausage were investigated. The sausages were divided into 7 groups. The first and second groups were the control samples. The surface of second control group of chicken sausage was sprayed with only ethyl alcohol (70%). The third, fourth, fifth, sixth and seventh groups were sprayed with EEP, EES, EEC, EEY and EEL at two levels respectively: 5%, 10%. Prior to each treatment, sausages were left to be stored at +4ºC for 10 days. All extracts significantly (P

Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure

Abstract Chicken is rich in protein, but it lacks mineral content. The use of edible insects to enrich the nutritional value, especially the mineral content, of processed chicken-based products such as chicken sausages can also affect their physical quality. The effect of edible insects on chicken sausages is rarely studied and needs further investigation. The purpose of this study was to fortify chicken sausage with Javanese grasshopper flour (Valanga nigricornis Burm.) and evaluate its physical properties. The experimental design employed a completely randomized design (CRD), with the following factors: levels of Javanese grasshopper flour (GF), including a control without GF (F0); 15% GF (F1); 10% GF (F2); and 5% GF (F3), each level was tested in triplicate. Physical properties, namely water holding capacity (WHC), pH, color, texture profile, and microstructure under scanning electron microscope (SEM), were measured. The results demonstrated that formulating chicken sausages with Javanese grasshopper flour significantly altered the physical properties and texture profile. Javanese grasshopper-fortified sausages exhibited low water retention, darker color, softer texture, and irregular aggregate microstructures. This study concludes that Javanese grasshopper flour can be utilized to fortify chicken sausages, resulting in 52.0-167.7% increase in water holding capacity, 5.1-37.9% decrease in hardness, and darker appearance expressed in lower L value by 7.6-24.7%.

Physicochemical and organoleptic characteristics of chicken sausage using red sorghum flour (Sorghum bicolor) as filler

Abstract This study aims to determine the effect of using sorghum flour as a filling material in sausages on physicochemical and organoleptic properties. This study used the complete randomized design (CRD) method with 7 treatments (H0: tapioca flour, H1: sorghum flour without treatment, H2: sorghum flour soaked overnight, H3: germinated sorghum flour for 1 day, H4: germinated sorghum flour for 2 days, H5: germinated sorghum flour for 3 days and H6: germinated sorghum flour for 4 days with 3 replications. The physicochemical properties’ data were analyzed using ANOVA and it was continued with Duncan Multiple Range Test (DMRT) analysis at α = 5%, while the sensory evaluation data were analyzed using Microsoft Excel 2021 and displayed as a spider chart. Based on the results of the research, sausage H3 has the best value in cooking loss, and chemical properties except for fat content, and sensory evaluation. The values include cooking loss of 2.20%, moisture content of 62.34%, ash content of 2.60%, and protein content of 17.59%, while the lowest fat content is in H0 with a value of 5.31%. Using sorghum flour as a filler in sausages also gave the sausages a natural color and decreased the texture value when compared to sausages using tapioca flour. Based on the organoleptic results, in general, panelists liked the research sausages, both the use of tapioca flour and sorghum flour with various treatments, with an average score of 4 (like), but there was only 1 treatment H5 / third days of germinating sorghum flour which had a score of 3.1 (somewhat like).

Physicochemical Analysis of Spent Hen Chicken Sausages with Jelly Mushroom (Auricularia auricula) Powder Inclusion as a Substitute for Sodium Tripolyphosphate

Abstract This study aims to evaluate the substitution effect of the Sodium Tripolyphosphate (STPP) with jelly mushroom (Auricularia auricula) powder (JMP)at various concentration on quality attributes of the spent hen chicken sausages. Using a completely randomized design (CRD), this experiment consisting of five treatments and three replications. The treatments including group with 0,3% STPP (P0; w/w), and inclusion of jelly mushroom at 1%, 2%, and 3%, labelled with T1, T2, T3; w/w, respectively. The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s multiple range test (DMRT) at 5% level. The results showed that the increase in (JMP)substitution up to 3% levels had a significant effect on the tenderness, WHC, and pH value. The addition of (JMP)had no significant effect on the cooking loss, ranging from 4,74 to 6,33%. Substitutions of STPP with JMP in spent hen sausages even at the 1% level generated a significant effect on collagen, fat, and moisture contents and decreased protein content. The addition of jelly mushroom powder up to 1% levels will reduce fat, collagen, and moisture contents. This study inferred that the JMP can be used as an alternative substitution for STPP at the level of 1%, while the use of JMP in spent hen sausages at more than 1% would negatively affect the quality attributes of spent hen chicken sausage.

Formulation of Chicken Sausages Enriched with Clove (Syzygium Aromaticum) Powder and Sesame (Sesamum Indicum L.) Flour during the Fermentation Stage

The study evaluated the combined effect of clove and sesame flour during the fermentation stage. The impact of the incorporation of sesame flour in S1 batch (sausages with 80% chicken filet, 17% veal fat, 2% sesame flour, and 1% cloves) and S2 batch (sausages with 80% chicken filet, 16% veal fat and 2% sesame flour, and 2% cloves) compared to Control batch (80% chicken filet, 18% veal fat, and 2% sesame flour) on the physico-chemical, color and molecular structure during the fermentation stage. Results showed that the incorporation of clove in the chicken dry sausages significantly increased the moisture and protein contents since it passed from 14.82 on day 1 in the Control at 30.23 ± 0.90% for S2 on day 1, respectively. The results obtained also showed that clove is a source of antioxidants, since the oxidation indicator parameters decreased with the level of addition of clove. The results demonstrated the potential of using fluorescence spectroscopy for monitoring the quality of sausages, since principal component analysis and factorial discriminant analysis (applied to fluorescence spectra allowed to discriminate between samples according to the level of clove addition (97.22% of correct classification).

Development of dietary fiber enriched chicken sausage using wheat bran

Development of dietary fiber enriched chicken sausage using wheat bran

Health benefits of consumption of chicken sausage enhanced with local beetroot powder

Sausage is a community’s product, a processed meat product which is wrapped in a casing. Sausages with high-fat content contain high calories and will cause weight gain if consumed excessively. The impact of consuming sausage can be caused if high-fat and high-calorie sausages are consumed continuously for a long time. Increasing public awareness of health demands for sausage products that are safe for consumption. This study aimed to determine the health benefit of consuming sausage enriched with local beetroot powder on the performance and lipid profile of white rats (Rattus novergicus L.). This study used white rats Spraque-Dawley strain male, aged between 7-8 months with a weight of 180 to 200 g. This research is equipped with ethical clearance number: 00116/04/LPPT/XII/18. The research material was 25 individuals who were fed AIN 93M and chicken sausage at doses of 1.8, 2.7, and 3.6 g/head/day for 30 days. The results of this study showed that the highest daily body weight gain (ADG) was found in white rats with AIN 93M basal diet of 234.4±3.8 g/head/day while the lowest was found in white rats that consumed chicken sausage enhanced with local beetroot powder at a dose of 2.7 g/head/day was 0.66±0.4 g/head/day. In addition to the achievement of ADG which can be slowed down, it is also necessary to look at the impact on the lipid profile. Tests on the consumption of chicken sausage substituted with 2% local beetroot powder have an effect on increasing HDL, decreasing cholesterol, LDL, triglycerides and glucose if consumed for 3 consecutive weeks. The equivalent dose of white rats into human doses of chicken sausage enhanced with beetroot powder the consumption was 0.33 g/kg BW/day. Based on this, it can be recommended that the consumption of chicken sausage containing 2% local beetroot powder is 0.33 g/kg BW/day with a maximum time limit for regular consumption for 3 weeks

Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organoleptic characteristics (odour, colour, appearance, texture, flavour, elasticity and juiciness) and the overall rating using a 9-point hedonic scale, and b) order of preference of sausages (first to third). Overall acceptance and sensory attributes were rated in the medium-high range (6.1-7.9 points) and differed among the cooked sausages, except for odour and appearance. Rabbit sausage was rated at the same level as chicken and pork sausages in terms of odour, appearance, texture, flavour and overall assessment, outperformed pork sausage in colour, elasticity and juiciness acceptance, and was only rated lower than chicken sausage in terms of juiciness. Cooked chicken sausage was preferred in first place, followed by rabbit sausage, while pork sausage came last. In the second part of the trial, raw sausages were evaluated visually for: a) acceptability of colour and visual appearance, and b) order of preference of the sausages. No difference was found between the raw sausages in terms of colour, while the appearance of the raw pork sausage was rated better than that of the rabbit and chicken sausages, with no difference between the latter two. The visual appearance of the raw pork sausage was ranked first, followed by the chicken sausage, while the raw rabbit sausage came last. Only 40% of the young panellists could identify the meat ingredient of the rabbit sausage in both cooked and raw sausages. No interaction was found between the type of sausage and the gender of the panellists in evaluation of either the cooked or raw sausages. Young women rated the texture, flavour, elasticity, juiciness and overall assessment of the cooked sausages lower than men, regardless of meat type, whereas no gender difference was found for the visual assessment of the raw sausages. In conclusion, cooked rabbit sausage was accepted as well as chicken sausage overall and better than pork sausage, while raw rabbit sausage was accepted as well as chicken sausage overall and worse than pork sausage in the visual assessment, showing its potential to promote rabbit meat consumption among young people.

Effect of different smoking times and temperatures on polycyclic aromatic hydrocarbon concentrations in smoked sausages

Smoked pork and chicken sausages were prepared using three different time-temperature combinations; 60 °C for 4 hours, 75 °C for 3 hours, and 90 °C for 2 hours. The amount of polycyclic aromatic hydrocarbons (PAHs) present in these smoked products was estimated using liquid chromatography-mass spectrometry (LC-MS). The PAH compounds were identified using multiple reaction monitoring (MRM) and the retention time of that particular compound. The most potent carcinogenic PAH compound, benzo(a)pyrene (BaP), was not detected in any of the treatments analyzed. The pork and chicken sausages were found to contain the following PAH compounds: Flu, BaA, Chr, BbF, and BkF. Chrysene was found in all samples in the range from 27.38 to 45.08 µg/kg. It was observed that a higher smoking temperature (90 °C) resulted in more PAH compounds in the sausages. Furthermore, the chicken sausages were found to have higher concentrations of PAHs, particularly Chr and BaA, than the pork sausages.

Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods

Abstract In this study, chicken sausages were prepared with different levels of salt (1.50 or 1.125 %) and sodium nitrite (0, 80, 125, or 250 ppm) for electrical conductivity determination. Three different heating methods were applied: smokehouse, water bath, and ohmic. The main objectives were to investigate: (1) the electrical conductivity of sausages with different formulations; (2) the heating pattern of sausages during ohmic heating compared to the conventional techniques; and (3) the accuracy of mathematical models for sample temperature prediction. The results demonstrated that the electrical conductivity values of sausage samples were suitable for ohmic heating. In ohmic heating experiments, the heating rate in the sausage center was greater than on the surface. The sausage temperature was higher than the surrounding liquid at the end of ohmic heating experiment which was opposite to the conventional heating. Overall, the most accurate model for sausage temperature prediction was basic model case iii.

An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages

In order to satisfy customer demand, healthier meat products must be produced; therefore, reformulating meat products with high dietary fiber is an essential approach. The aim of this study was to evaluate the effects of carrageenan and inulin (1:0%, 0:3%, and 1:3%) (w/w) on the quality properties of chicken bologna sausages (with a high content of mechanically separated chicken meat – MSCM) during 90 days of refrigerated storage. The physicochemical, technological, sensorial, and microstructural characteristics of the sausages were evaluated. Sausages with carrageenan showed better water and fat retention and lower cook loss values. The incorporation of carrageenan (1%) increased the hardness of sausages which reduced the sensory acceptance. Microstructure evaluations showed a more regular structure in the treatments containing inulin. The treatment IN3 (containing %3 inulin) and the control sample had similar overall acceptability scores based on sensory evaluations. Our findings suggest that the combination of carrageenan (<1%) and inulin (3%) may have the potential to develop a healthier and more functional formulation with dietary fiber enrichment, and to also minimize the disadvantages of MSCM in chicken sausages.

The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time

Aims: This research aims to determine the quality of spent hen chicken sausage with the tomato paste at different refrigerated storage time based on pH, color, moisture content, total microorganism, and rancidity&#x0D; Study Design: This research are an laboratory experimental with a completely randomized design.&#x0D; Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya.&#x0D; Methodology: This research are using a 4 treatments and 5 replications. The main focus are a different storage time for spent hen chicken sausage on refrigerator (4˚C). The 4 treatments are 0 day (D0), 7 days (D1), 14 days (D2), and 21 days (D3)&#x0D; Results: The different storage time on spent hen sausage with tomato paste gave a very significant effect (P &lt; .01) on pH, color analysis (L a*b*), moisture content, total microorganism, and rancidity. pH, moisture content, total microorganism, and rancidity are increased during storage time meanwhile for color analysis are decreased during storage time.&#x0D; Conclusion: Except for being a natural food colorant, tomato can be used for natural antioxidant. The addition of tomato paste on spent hen sausage can extend spent hen sausage’s shelf life until 21 days on refrigerated temperature (4˚C). The further research are needed for consumer safety on spent hen chicken sausage with the addition of tomato paste.

Chicken Sausage Production Process at PT. X

This study investigated the chicken sausage production process and explored problem-solving strategies using fishbone diagrams. The analysis identified key stages, including raw material preparation, grinding, mixing, molding, cooking, cooling, cutting, and packaging. Fishbone diagrams were employed to systematically dissect process issues, revealing root causes related to personnel, methods, machines, materials, and environment. The findings highlight the effectiveness of fishbone diagrams for identifying and addressing production bottlenecks, paving the way for optimized efficiency and quality control in sausage manufacturing. Highlights : Process breakdown: The study identified key stages in chicken sausage production (preparation, grinding, mixing, etc.) using fishbone diagrams. Root cause analysis: Fishbone diagrams helped pinpoint root causes of process issues across various factors (personnel, methods, machines, etc.). Quality improvement: The findings suggest fishbone diagrams as an effective tool for identifying and addressing bottlenecks, leading to optimized efficiency and quality control. Keywords: chicken sausage, production process, fishbone diagrams, problem-solving, quality control

Physicochemical quality of culled layer meat sausage with added Fenugreek (Trigonella foenum-graecum) paste

The green economy has great potential in food security so it needs to be prioritized. One of the efforts to improve food security is by utilizing less quality materials such as abandoned culled layer meat to develop products in the form of sausages added with Fenugreek to improve product quality. Fenugreek is an aromatic spice that contains flavonoids, amino acids, alkaloids, and antioxidants and can emulsify dough because it contains galactomannan. The research method used a completely randomized design with 4 treatments and 5 replicates. The treatment parameter was the addition of fenugreek paste to the sausage consisting of (K0 = 0%; K1 = 2%, K2 = 4%, K3 = 6%). The results showed that the addition of Fenugreek paste affected the physicochemical of the sausage. The addition of Fenugreek paste to sausages can increase pH, moisture content, tenderness, and lightness and reduce cooking weight loss. The best physicochemical quality in sausage samples with the addition of Fenugreek paste 4% (K2) and 6% (K3). Fenugreek is recommended as a natural additive in the manufacture of chicken sausages in a sustainable manner to improve quality and local food development that prioritizes production with the application of efficient technology.

Sensory Values of Chicken Sausage with the Addition of Rendang Spices

This study aimed to determine the best percentage of additional Rendang spices in the sensory analysis of chicken sausages. This study was conducted using an experimental research method with a completely randomized design (CRD); it has five treatments, i.e., P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%, and P5 = 20%. Sensory preference and sensory intensity tests (taste, flavor, color, and texture) of treated samples were determined. The results of this study indicated that the addition of Rendang spices to chicken sausages has a significantly different effect (P&lt;0.05) on preference tests (taste, flavor, color, and texture) and intensity tests (taste, flavor, color, and texture). However, the results showed no significant (P&gt;0.05) effect on the preference tests (texture). It was concluded that adding Rendang spices to chicken sausages had sensory ratings acceptable to the panelists.