Thesis

ABSTRACT : An investigation was carried out to study the utilization of edible poultry offals for preparation of spent chicken meat sausages in both raw and partially cooked chicken meats. In the preparation of chicken meat sausages edible poultry offals like skin, liver, gizzard and heart were utilized. The investigation was carried out in two phases. In the first phase, four different formulations comprising 0, 10, 20 and 30 percent level of edible offals were used in the preparation of chicken meat sausages. The above four formulations were subjected to the qualitative and organoleptic analysis. The chicken meat sausage formulation containing 10 percent edible offals was selected for pursuing the preservative studies, as this formulation has recorded significantly (P<0.05) higher organoleptic scores and lower cooking loss values along with better emulsion stability and lower moisture content. In the second phase, the selected chicken meat sausage formulation containing 10 percent edible offals was prepared from both raw and partially cooked types of chicken meat and this formulation was subjected for qualitative and quantitative studies to assess the shelf-life in both refrigerated (7 ± 1ºC) and frozen (-18 ± 1ºC) storage conditions. As the storage period advanced, the chicken meat sausages showed significant (P<0.05) decrease in mean cooking loss values and lower emulsion stability values irrespective of type of meat in both refrigerated (7 1 C) and frozen (-18 ± 1ºC) storage conditions. The mean extract release volume values and the mean water holding capacity values were significantly (P<0.05) decreased where as the mean pH values were significantly (P<0.05) increased irrespective of the type of meat in both refrigerated (7 1 C)and frozen (-18 ± 1ºC) storage conditions. The mean values of 2-thiobarbituric acid were significantly (P<0.05) increased in both the storage conditions irrespective of type of meat. The moisture content was significantly (P<0.05) and gradually decreased as the storage period increased regardless of the type of meat (P<0.05). The percent ether extract values were significantly (P<0.05) increased in the case of partially cooked chicken meat sausages in both the storage conditions. There was a significant (P<0.05) increase in percent crude protein content irrespective of type of meat in both refrigerated (7 1 C) and frozen (-18 ± 1ºC) storage conditions. The mean mesophillic counts were significantly (P<0.05) increased in refrigerated storage (7 ± 1ºC) where as in frozen (-18 ± 1ºC) storage the counts initially increased and later decreased irrespective of type of meat. The psychrophil counts were significantly (P<0.05) increased in frozen (-18 ± 1ºC) storage irrespective of type of meat. The yeast and mould counts were significantly (P<0.05) increased irrespective of type of meat in both refrigerated ( 7 1 C)and frozen (-18 ± 1ºC) storage conditions. There is a significant (P<0.05) decrease in the mean scores of all the sensory attributes viz., colour, flavour, juiciness, tenderness and overall acceptability scores irrespective of type of meat in both refrigerated (7 1 C) and frozen (-18 ± 1ºC) storage conditions as the storage period increased.

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