Quality Of Chicken Sausages Research Articles

Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

One of the preservatives often used in processed meat, such as sausages, is nitrite; however, bacteriocins produced by lactic acid bacteria (LAB) offer a natural concentration of bacteriocin from Lactobacillus pentosus st MIL 195 to use as a natural preservative for chicken sausages. A completely randomized design was employed with five bacteriocin concentrations (0.0%, 0.2%, 0.3%, 0.4%, and 0.5% v/w) and three replications. Parameters analyzed included water content, ash, fat, protein, total LAB count, and sensory characteristics. The results indicated that 0.4% bacteriocin provided the most effective preservation. After nine days, these sausages met SNI-01-3820-2015 quality standards, exhibiting 57.52% water content, 2.54% ash, 15.40% protein, 5.55% fat, and a total microbial count of 5.23 log cfu.g-1. Sensory analysis revealed a grayish-white color, a slightly chicken aroma, a slightly meaty taste, and a chewy texture. Importantly, consumer preference was highest for sausages treated with 0.4% bacteriocin. Bacteriocins can inhibit the growth of spoilage bacteria; therefore, the effect can extend the shelf life of food goods and improve food security.

Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder

The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. Therewith, a little information is available about using Flammulina velutipes and soybean oil as fat alternatives in the manufacture of chicken meat products. The chicken sausage was used as the research object, and Flammulina velutipes and soybean oil were used as fat substitutes to study their effects on the quality of the chicken sausage. Chicken meat, salt and sodium polyphosphate were used for preparation of the sausages. Firstly, the mushroom and soybean oil were mixed in a ratio of 1:1.5, replacing the fats of 25 %, 50 %, 75 % and 100 % respectively. Then, cooking yield, folding test, pH, color, and sensory evaluation were measured. The experimental results showed that when adding Flammulina velutipes and soybean oil, the cooking yield, pH, L* and b* value were increased; folding test values for the 75 % and 100 % experimental groups decreased; chicken sausage with 50% fat replacement had the highest sensory score. In summary, replacing 50% of the fat in chicken sausage with Flammulina velutipes and soybean oil was optimal. The addition of Flammulina velutipes and soybean oil increased the brightness and yellowness of the chicken sausages. The low addition of Flammulina velutipes and soybean oil decreased the redness of the sausage, which increased when Flammulina velutipes and soybean oil completely replaced the fat Flammulina velutipes and soybean oil compound is a promising fat substitute in the development of low-fat meat products.

Effect of sodium alginate on the quality of chicken sausages

The study was conducted to find out the effect of adding different levels of sodium alginate on the sensory, physicochemical, biochemical and microbiological properties of fresh and preserved chicken sausage. Chicken sausage samples were divided into three treatment groups: T1 (Control group), T2 (2% sodium alginate) and T3 (4% sodium alginate). The sensory qualities like color, juiciness, tenderness and overall acceptability were increased with different treatment levels and decreased with increase of days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels and increased with the enhancement of days of intervals. Crude Protein (CP) content decreased significantly (p<0.05) with different treatment levels and days of intervals. Ether extract (EE) content decreased significantly (p<0.05) with different treatment levels and decreased with the increase of the days of intervals. Ash content increased significantly (p<0.05) with different treatment levels and increased with the increase of days of intervals. At different treatment levels and days of intervals, cooking loss decreased and pH value increased. Free fatty acid (FFA), peroxide value (POV) and 2-thiobarbituric acid (TBA) value were decreased significantly (p<.0.05) with different treatment levels but enhanced with the increase of days of intervals. Microbial assessments like total viable count (TVC), total coliform count (TCC) were decreased significantly (p<0.05) with different treatment levels but increased with days of intervals and, total yeast mould count (TYMC) were decreased with different treatment levels and days of intervals. Therefore, 4% sodium alginate can be recommended as a source of antioxidant in chicken sausage.

Effect of orange peel and moringa leaves extracts on quality of chicken sausages under frozen storage

PurposeThis paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.Design/methodology/approachChicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.FindingsIn comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.Originality/valueThe observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18C

&lt;p class="abstrak2"&gt;&lt;span lang="IN"&gt;This study aimed to determine the effect of fortification of duck eggshell&lt;/span&gt;&lt;span lang="IN"&gt;nano-calcium and different types of packaging on the quality of chicken sausage. The &lt;/span&gt;&lt;span&gt;sausage was made&lt;/span&gt;&lt;span lang="IN"&gt; of duck eggshell&lt;/span&gt;&lt;span lang="IN"&gt;nano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of &lt;/span&gt;&lt;span&gt;duck &lt;/span&gt;&lt;span lang="IN"&gt;eggshell&lt;/span&gt;&lt;span lang="IN"&gt;nano-calcium was P0 (0%) and P1 (0.3%) of the total dough. &lt;/span&gt;&lt;span&gt;V&lt;/span&gt;&lt;span lang="IN"&gt;acuum packaging treatments &lt;/span&gt;&lt;span&gt;we&lt;/span&gt;&lt;span lang="IN"&gt;re K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18&lt;/span&gt;&lt;span&gt;°&lt;/span&gt;&lt;span lang="IN"&gt;C for 0 and 14 days of observation. &lt;/span&gt;&lt;span&gt;P&lt;/span&gt;&lt;span lang="IN"&gt;arameters tested were water content, pH value, peroxide &lt;/span&gt;&lt;span&gt;value, and total plate count&lt;/span&gt;&lt;span lang="IN"&gt;. &lt;/span&gt;&lt;span&gt;D&lt;/span&gt;&lt;span lang="IN"&gt;ata &lt;/span&gt;&lt;span&gt;collected &lt;/span&gt;&lt;span lang="IN"&gt;were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P&amp;lt;0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value&lt;/span&gt;&lt;span&gt; at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O&lt;sub&gt;2&lt;/sub&gt;/kg), and total plate count (3.50 X 10&lt;sup&gt;3&lt;/sup&gt; cfu/g).&lt;/span&gt;&lt;/p&gt;

Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P &lt;0.05) moisture and protein content, while the fat and ash content were not significantly effected (P&gt; 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E.

The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0mg/kg added α-tocopherol), CE (1.3% NaCl, 200mg/kg added α-tocopherol), LE (0.47% NaCl, 200mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol.

Effect of Incorporation of Chicken Fat and Skin on the Quality of Chicken Sausages

In order to produce a new dimension towards the development of comminuted meat product, chicken fat and skin (CFS) were used with chicken meat and incorporated at 15, 20 and 25 percent levels to chicken sausage. To substantiate the product qualities obtained after such incorporations, different quality parameters like physico-chemical properties, proximate composition, thiobarbiturate acid (TBA) value, microbial profile and organoleptic qualities from those sausage after cooking were evaluated. It was found that with the increase in amount of added CFS, emulsion stability (ES), emulsifying capacity (EC) of sausage emulsion decreased significantly (P<0.05) whereas the extract release volume (ERV), cooking losses increased significantly (P<0.05) with increase in CFS level. There were no significant differences in terms of microbial profile and there was a significant (P<0.05) difference in some organoleptic qualities like juiciness and overall acceptability. However, from the point of view of overall acceptability of sausage having 20% added skin and fat scored better and incorporation upto 20% is advocated to make maximum profit from such sausages in commercial practices.

Effect of Phosphate and Spent Hen Yolk on the Quality of Chicken Sausages from Spent Hens

Spent hens were hand deboned within 3 h of slaughter to obtain meat and by-products (skin, gizzard, heart, and cooked meat). Effects of four treatments on quality and acceptability of two chicken sausage formulations were evaluated: 1) no additions (control); 2) .5% phosphate; 3) 3% spent hen yolk; 4) .5% phosphate + 3% spent hen yolk. Formulation 1 contained meat (100%) whereas Formulation 2 contained meat (66.5%) and by-products (33.5%).Addition of phosphate plus yolk increased pH, decreased fat separation, resulted in better stability of the emulsion, and decreased cooking loss of sausages, which result in higher acceptability in both formulations; addition of phosphate alone resulted in the maximum desirable effect in Formulation 1. Addition of both phosphate plus yolk was necessary for the maximum desirable effect in Formulation 2. Addition of spent hen yolk compensated for the by-products in Formulation 2 in the presence of phosphate. Addition of yolk alone was not beneficial in Formulation 1, although in Formulation 2, the addition was beneficial to some extent. Spent hen yolk could profitably be used to produce chicken sausages of better quality from spent hens.