The Indian Journal of Nutrition and Dietetics

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Optimization of the Basic Formulation and Processing Conditions for the Preparation of Chicken Sausages


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1 Division of LPT, Arawali Veterinary College, Sikar-332 001, India
     

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Non meat ingredients play an important role and can improve the appearance, palatability, texture and overall acceptability of meat products. Present study was envisaged to standardize the level of added refined vegetable oil, refined wheat flour and time-temperature combination in order to improve the quality and acceptability of the cooked products. A significant (p<0.05) effect of added refined vegetable oil, refined wheat flour and time-temperature combination was observed in the present study on various sensory attributes of the chicken sausages. The mean sensory score at 7% refined vegetable oil level was significantly lower (p<0.05) than 10% level. Hence, incorporation of 10% refined vegetable oil was taken as optimum in the product. The mean overall acceptability score of the product prepared by the incorporation of refined wheat flour at 3% level was the highest and it also differed significantly from the product prepared with 1.5% refined wheat flour in the formulation. Hence, incorporation of 3% refined wheat flour was taken as optimum in the product. On the basis of various sensory attributes, the cooking temperature-time combination of 145±5°C/30 min was adjudged as optimum for preparation of chicken sausages by oven cooking method.

Keywords

Basic Formulation, Sausages, Processing Conditions.
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  • Optimization of the Basic Formulation and Processing Conditions for the Preparation of Chicken Sausages

Abstract Views: 366  |  PDF Views: 0

Authors

Parveez Ahmad Para
Division of LPT, Arawali Veterinary College, Sikar-332 001, India

Abstract


Non meat ingredients play an important role and can improve the appearance, palatability, texture and overall acceptability of meat products. Present study was envisaged to standardize the level of added refined vegetable oil, refined wheat flour and time-temperature combination in order to improve the quality and acceptability of the cooked products. A significant (p<0.05) effect of added refined vegetable oil, refined wheat flour and time-temperature combination was observed in the present study on various sensory attributes of the chicken sausages. The mean sensory score at 7% refined vegetable oil level was significantly lower (p<0.05) than 10% level. Hence, incorporation of 10% refined vegetable oil was taken as optimum in the product. The mean overall acceptability score of the product prepared by the incorporation of refined wheat flour at 3% level was the highest and it also differed significantly from the product prepared with 1.5% refined wheat flour in the formulation. Hence, incorporation of 3% refined wheat flour was taken as optimum in the product. On the basis of various sensory attributes, the cooking temperature-time combination of 145±5°C/30 min was adjudged as optimum for preparation of chicken sausages by oven cooking method.

Keywords


Basic Formulation, Sausages, Processing Conditions.

References