Effect of chicken skin blend containing wheat bran on quality characteristics of cooked sausages
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Date
2017-08
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present study was undertaken to prepare an optimized chicken skin blend (CSB) containing wheat bran and to study the effect of its incorporation at varying levels on quality attributes of cooked sausages and their storage stability at 4±1°C for 15 days during storage. Three levels of wheat bran 5% (Tr1), 10% (Tr2) and 15% (Tr3) containing CSB were formulated with control (Con) containing no wheat bran and sausages were prepared and evaluated. All the treatments (Tr1, Tr2 and Tr3) exhibited higher (P<0.01) cooking yield (CY) than Con. Treatment showed higher (P<0.05) fat retention as compared to Con. Texture Profile Analysis (TPA) revealed that Tr3 showed highest (P<0.01) hardness values while Con, Tr1 and Tr2 did not differ significantly. Springiness was found to be highest (P<0.01) in Tr3 and lowest in Tr1. Cohesiveness and chewiness were not significantly different among treatments. Sensory evaluation did not revealsignificant differences in scores for appearance, texture and juiciness. However Tr2 showed significantly (P<0.01) higher flavour scores than other treatments. Overall acceptability was found to be highest (P<0.01) in Con and lowest in Tr3. Therefore CSB containing 5% wheat bran was selected for next experiment. The optimized CSB (containing 5% wheat bran) was added at 50% level (T1), 55% level (T2) and 60% level (T3) in sausages and they were evaluated for quality attributes against control containing 20% chicken skin without added wheat bran (C). T3 showed higher (P<0.01) CY than others. But, there was no significant difference in CY among C, T1 and T2. Significant differences (P<0.01) in fat retention was observed among treatments. Proximate analysis (%db) revealed highly significant (P<0.01) differences among treatments. The increase in CSB level led to decreased moisture and fat content. No significant difference was observed in protein content, Tr1 had the highest and C showed the least amount. Ash and collagen content of sausages increased significantly with increase in level of CSB. TPA revealed that hardness and chewiness increased significantly (P<0.01) with increase in level of CSB while the springiness and cohesiveness did not differ significantly. Sensory scores were uniformly higher for T2 and T3 as compared to C and T1. Appearances, flavours, juiciness and overall acceptability scores were significantly different (P<0.01) among treatments.Whereas the texture scores were not different. Storage stability studies showed that addition of CSBsignificantlyaffected TBARS values but not pH and total plate count (TPC). However, storage period influenced the pH, TBARS values and TPC. The sausages were acceptable upto 15 days storage at 4±1°C. Estimation of cost advantage by using T1, T2 and T3 in cooked sausages revealed 35%, 40% and 44% reduction in the cost of sausages as compared to control. Therefore, the optimized CSB containing wheat bran can be incorporated in cooked sausages with advantages of improved functionality due to reduced fat and increased protein, ash and collagen contentat reduced cost.
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