DEVELOPMENT AND EVALUATION OF VALUE ADDED CHICKEN MEAT SAUSAGES WITH CERTAIN NATURAL ANTIOXIDANTS
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Date
2012-11
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Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P
Abstract
ABSTRACT :
A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat sausages.
Repeated trials were conducted to incorporate three different binders viz., Sorghum flour, Oat flour and Barley flour, each at three different levels viz., 3, 6 and 9 per cent to select a binder at its optimum desirable level. Among different treatments, chicken meat sausages incorporated with oat flour at 9 per cent level possessed superior physico- chemical and organoleptic quality, hence oat flour at 9 per cent level was selected for further studies. In the next phase, chicken meat sausages standardized with oat flour at 9 per cent level were treated with natural (rosemary extract (Rosmarinus officinalis at 0.2 per cent, green tea extract (Camellia sinensis) at 0.2 per cent) and synthetic antioxidants (BHA at 0.01 per cent) separately to evaluate the shelf-stability of chicken meat sausages at refrigeration (4±1°C) temperature.
Storage studies revealed a significant (P<0.01) effect on the physicochemical parameters, microbiological and organoleptic quality of chicken meat sausages due to the incorporation of various antioxidants during refrigeration. Chicken meat sausages incorporated with green tea extract at 0.2 per cent level had significantly (P<0.01) lower values for cooking loss, pH, 2-TBARS, free fatty acids, standard plate count and coliform count and significantly (P<0.01) higher values for various attributes of organoleptic evaluation under refrigeration. Also a significant (P<0.01) increase in cooking loss, hardness, pH, 2-TBARS value and FFA content and a decrease in emulsion stability, WHC of chicken meat sausages was observed as refrigeration storage period progressed.
Incorporation of antioxidants did not exert any significant effect on the proximate composition of various treatments, but a significant (P<0.01) decreasing trend was observed in per cent moisture, per cent fat and significant increase (P<0.01) in per cent protein but no significant difference was observed in per cent fiber during storage.
The cost of production is high in chicken meat sausages added with rosemary extract (Rs.210.00) while chicken meat sausages added with green tea extract cost of production (Rs.190.00) and BHA (181.00) whereas the control had a cost of production of Rs.185.00.
Psychrophiles and yeast and molds could not be detected in any of the treatments during storage. In nut shell, green tea extract (at 0.2per cent) exerted significantly (P<0.01) desirable effect on the quality of chicken meat sausages and it would protect its quality with higher degree of acceptability.
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Keywords
CHICKEN MEAT; SAUSAGES; NATURAL ANTIOXIDANTS