Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
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Date
2016-08
Authors
Ahmad, Syuhairah
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Abstract
Quality characteristics and stability of chicken-based sausages-like product incorporated with selected vegetables; capsicum, carrot, spinach, purple cabbage and oyster mushroom were studied. The screening process was conducted in the first phase with various percentages (30%, 40%, and 50%) of vegetables in the sausage formulations. The second phase involved the selection of the best percentage formulation of sausages, which was further analyzed for the microstructure, chemical composition, and antioxidant properties. The final phase was the storage stability study of sausage samples at 4°C for 21 days. A total of 16 samples included control were prepared and analyzed during preliminary study. The results revealed that 14 samples had the range of 4.00-5.00 score for the folding test, indicated a good gel strength of the samples produced. Both type and percentage of vegetables incorporated into the sausage formulations did affect the pH significantly (P<0.05) and gave a lower cooking loss as compared to the control sample. The sausages were found to show an increase in water holding capacity at 40% incorporation of vegetable. With regards to hardness and shear force, the control sausage exhibit the highest value, and the value decrease gradually with the increase in percentage of vegetables added. The colour of sausages produced varied significantly (P<0.05) among samples depending on the original colour of vegetables. Sensory evaluation results demonstrated that sausages with capsicum, carrot, and oyster mushroom were more preferable among panelists.
Based on the preliminary study, sausages formulated with 40% vegetables were selected as the best formulation. The analysis of microstructure showed that sausage with vegetables had a less dense microstructure mainly due to the consequent increase in moisture content, decrease in fat content and decrease in protein density. Incorporation of spinach in sausage gave the highest value of iron, calcium, magnesium, copper, vitamin A and K1 significantly (P<0.05) while sausage with capsicum exhibit the highest vitamin C (26.37mg/100g). The highest DPPH value and total phenolic content were demonstrated by the sausages incorporated with purple cabbage while incorporation of spinach gave the highest total flavonoid content. Fatty acid composition was altered with the incorporation of vegetables, where the percentage of saturated fatty acid was lowered significantly (P<0.05) compared with the control. Incorporation of oyster mushroom exhibited the highest percentage of polyunsaturated fatty acid. During the end of storage study, the peroxide value and thiobarbituric acid value in sausages incorporated with purple cabbage significantly (P<0.05) delayed lipid oxidation compared to the control from 1.62meq/kg to 0.58meq/kg and 6.00mg MDA/kg to 3.11mg MDA/kg. The microbial activity was reduced with the incorporation of vegetables which subsequently would help to extend the shelf-life of the samples. The results suggest that vegetables used are potentially useful in improving the nutritional quality and exhibiting some antioxidative properties in chicken-based sausage-like product.
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Effect of vegetable incorporation on the nutritional and shelf life qualities , of chicken-based sausage-like product.