Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.
Verbeke W., Perez- Cueto F.J.A., de Barcellos M.D., Krystallis A. and Grunert. K.G. (2010). European citizen and consumer attitudes and preferences regarding beef and fork. Meat Science, 84: 284-292.
Kumar, D and Tanwar, V.K. (2011) Effects of incorporation of ground mustard on quality attributes of chicken nuggets. Journal of food science and technology. 1;48(6):759-762.
Yadaw, S., Tanwar, V., Sharma, J. and Yadav, S. (2013). Effect of added soy protein on physico- chemical properties of chevon patties. Journal of Meat Science and Technology, 1(1): 35-39.
Feng, J., Xiong, Y.L. and Mikel, W.B. (2003). Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins. Journal of Food Science, 68(4), pp.1220-1224.
Feng, J., Xiong, Y. and Mickel. (2002). Textural properties of pork frankfurters containing thermally/ enymatically modified soy proteins. Journal of Food Science, (1):1220-1224.
Hung, S.C. and Zayas, J.F. (1992). Functionality of milk proteins and corn germ protein flour in comminuted meat products 1. Journal of Food Quality, 15(2), pp.139-152.
Ellekjær, M.R., Næs, T. and Baardseth, P., 1996. Milk proteins affect yield and sensory quality of cooked sausages. Journal of food science, 61(3), pp.660-666.
Hayes, J., Desmond, E., Trory, D., Buckle, D. and Mehr. (2005). The effect of whey protein- enriched fractions on the physical and sensory properties of frankfurters. Meat Science, 71: 238-243.
Pietrasik, Z. (1999). Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Science, 51(1),17-25.
Baranowska, H. M. (2004). Starch as a Functional Addition in Meat Batters. Nova Science Publishers, Inc., New York, 115–123.
Heinz, G. and Hautzinger, P. (2009). Meat processing technology for small to medium scale producers. FAO.
Muthia, D., Nurul, H. and Noryati, I., 2010. The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage. International Food Research Journal, 17(4).
Das, A.K., Anjaneyulu, A.S.R., Verma, A.K. and Kondaiah, N. (2008). Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full‐fat soy paste and soy granules. International journal of food science & technology, 43(3), 383-392.
Pagthinathan, M. and Nafees, M.S.M. (2018). Physicochemical Properties and Sensory Evaluation of Fermented Sausage using Probiotic Bifidobacterium. Physicochemical Properties and Sensory Evaluation of Fermented Sausage using Probiotic Bifidobacterium, International Journal of Research Publications12(1), 01-08.
Yadav, S., Pathera, A.K., Islam, R.U., Malik, A.K. and Sharma, D.P. (2018). Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-Australasian journal of animal sciences, 31(5), .729.
AOAC. (2005). Official methods of analysis of Anaysis.18th Ed. Association of Official Analytical Chemists. Gaithersburg, Maryland, USA.
Hussein, F.H., Seyed Hadi Razavi, S.H. and Emam-Djomeh, Z. (2017). Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage. Applied food biotechnology, 4 (2):93-102.
Briones-Labarca, V., Perez-Won, M., Zamarca, M., Aguilera-Radic, J.M. and Tabilo-Munizaga, G. (2012). Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science & Emerging Technologies, 13, 42-50.
Schubring, R. (2003). Colour measurement for the determination of the freshness of fish. Quality of fish from catch to consumer: Labelling, monitoring and traceability, pp.251-263.
Jauregui, C. A., Regenstein, J. M. and Baker, R. C. (1981). A simple centrifugal method for measuring expressible moisture, a waterbinding property of muscle foods. Journal of Food Science, 46:1271- 1273.
Ahmad, S., Rizawi, J.A., Khan, M.S. and Srivastava, P.K. (2012). Effect of byproduct incorporation on physicochemical and microbiological quality and shelf life of buffalo meat fermented sausage. Journal of Food Processing Technology,3:(195):1-6.
Ahmed, E.O. and Elhaj, G.A. (2011). The chemical composition microbiological detection and sensory evaluation of fresh fish sausage made from Clarias lazera and Tetradon fahaka. Journal of Fisheries and Aquaculture, 2(1), 11-16.
Hugas, M., 1998. Bacteriocinogenic lactic acid bacteria for the
biopreservation of meat and meat products. Meat Science, 49,
Piotrowicz, I.B.B. and Mellado, M.M.S. (2015). Chemical, technological and nutritional quality of sausage processed with surimi. International Food Research Journal, 22(5), 2103.
Bourke, F.J. and Walder, H., Immunolight LLC, 2012. Color enhancement utilizing up converters and down converters. U.S. Patent Application 13/204,355.
Huda, N., Wei, L. Alistair, T., Ariffin, F. and Ismail, N. (2009). Quality characteristics of chicken sausages marketed in Malaysia. 11th ASEAN Food Conference.
Ahamed, M. E. (2007). Effect of different binders on the quality of enrobed buffalo meat cutlets and theirs shelf life at refrigeration storage(4±1°C). Meat Science, 75: 451-459.
Hsu, S.Y. and Chung, H.Y. (2001). Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs. Journal of Food Engineering, 47(2), 115-121.
Li, R., Carpenter, J.A. and Cheney, R., 1998. Sensory and instrumental properties of smoked sausage made with mechanically separated poultry (MSP) meat and wheat protein. Journal of Food Science, 63(5), pp.923-929.
Dincer, M.T. and Çakli, Ş. (2015). Textural acceptability of prepared fish sausages by controlling textural indicators. Turkish Journal of Veterinary and Animal Sciences, 39(3), 364-368.
] Pietrasik, Z. (1999). Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Science, 51(1), 17-25.
Cáceres, E., García, M.L. and Selgas, M.D. (2008). Effect of pre-emulsified fish oil–as source of PUFA n− 3–on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science, 80(2),183-193.
Ruiz, J. N., Villanueva, N. D. M., Favaro-Trindade, C. S., and Contreras-Castillo, C. J. (2014). Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential. Scientia Agricola, 71(3): 204-211.
FAO. 2009. The State of Food and Agriculture. Available from fao.org/docre/012/i0680f/ i0680. Accessed 14 Aout 2016.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.