Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

Objective Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each

Effect of cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets under refrigerated storage

This study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets. Nuggets were prepared and analyzed at a regular interval of 5 days from day of production to spoilage of products under refrigerated storage. Cooking methods significantly affected the lipid oxidation of nuggets under refrigerated storage. Highest lipid oxidation was reported in microwave cooked nuggets, however cooking methods did not affect the microbiological quality of nuggets during storage. Products were safe for consumption up to 15 days at refrigerated storage as the microbial count had not exceeded the permissible limit. Steam cooked nuggets had better sensory scores in comparison to microwave and oven. Overall acceptability scores for all the products were more than 6.0 at the end of storage period, reflecting more than moderate acceptance till the products were microbiologically safe