Year: 2016 | Month: December | Volume 11 | Issue 6
Efficiency of Sesame Seeds as Fat Replacer to Develop Functional Chicken Sausage
Parma Ram Gorachiya
Basant Bais
Vikas Pathak
Meena Goswami
Sanjay Singh
Basant
DOI:10.30954/2277-940X.06.2021.14
Abstract:
The present study was conducted to explore the efficacy of sesame seeds (ST1, ST2 and ST3) on quality characteristics of chicken sausages replacing 50% vegetable fat (refined oil) at 0.75, 1.50 and 2.25% level. The formulation of emulsion was maintained by addition of water accordingly. The emulsion pH, product pH and moisture content increased whereas emulsion stability, product fat and emulsion fat content decreased significantly (P<0.05) with increased level of sesame seeds in chicken sausage. Fat retention, water activity and moisture retention values of treatments were significantly (P<0.05) higher than control, whereas a significant (P<0.05) decrease was observed among the treatments with increased level of sesame seeds. No significant difference was observed on protein as well as ash content between control and treatments. Among the textural and colour parameters, springiness, cohesiveness, gumminess, chewiness and resilience values increased significantly (P<0.05) whereas lightness values decreased significantly (P<0.05) in treatments. There was no significant difference in hardness, redness and yellowness values between control and treatments. The scores of all sensory attributes decreased significantly (P<0.05) in treatments, however there was no significant difference between ST1 and ST2 for many sensory attributes including overall acceptability. Therefore, ST2- chicken sausage incorporated with 1.50% sesame seeds were selected as the best treatment.
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