National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The objective of this study was to develop chicken meat sausages with the inclusion of capsicum and to assess the pH, cooking yield, emulsion stability, proximate composition and sensory properties. Chicken meat sausages were prepared with the addition of 0%, 7%, 14% and 21% of capsicum replacing the corresponding amount of lean meat in preparation of chicken sausages. Amongst the different physico-chemical and compositional parameters, a decrease (p<0.05) in pH, emulsion stability, ash content, cooking yield as well as fat and protein percentage with each subsequent incorporation level of capsicum was accompanied by a gradual increase in moisture of the sausages. However, crude fiber content significantly (p<0.05) increased with increasing level of inclusion. The appearance and colour of sausages decreased gradually with the increasing level of capsicum incorporation. Appearance decreased as the level of capsicum incorporation increased, however the decrease was highest at 21% level although comparable with other levels of incorporation. The flavour, and overall acceptability scores were significantly (p<0.05) lower at 21 percent level as compared to control however the scores were highest at 7 percent level of incorporation which is comparable to control. Juiciness scores were significantly (p<0.05) higher at 21% level as compared to control and other two levels of capsicum incorporation, although the scores were comparable at 7 and 14% level of incorporation. The texture score followed a linear decreasing trend in the present study. The products with 21% added capsicum in the formulation had significantly (p<0.05) lower texture score as compared to control. The overall acceptability score of the products was highest at 7% level of capsicum incorporation.
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