RESEARCH ARTICLES
Quality characteristics of low fat chicken sausages fortified with pearl millet
Parma Ram Gorachiya, Basant Bais, Vikas Pathak, Meena Goswami and Basant
doi: https://doi.org/10.51966/jvas.2022.53.4.625- 632
Journal of Veterinary and Animal Sciences.2022.53(4):625- 632
Author Details
Parma Ram Gorachiya: PhD Scholar, Department of Livestock Products Technology, College of Veterinary and Animal science, RAJUVAS, Bikaner, Rajasthan
Basant Bais : Professor and Head, College of Veterinary and Animal Science, RAJUVAS, Bikaner.
Vikas Pathak : Professor and Head, Department of Livestock Products Technology, DUVASU, Mathura
Meena Goswami : Assistant Professor, Department of Livestock Products Technology, DUVASU, Mathura
Basant : PhD Scholar, Division of Veterinary Biotechnology, ICAR- Indian Veterinary Research Institute, Bareilly, UP.
Article History
Received: 16.05.2022, Accepted: 02.07.2022, Published online: 31.12.2022
Corresponding author:Parma Ram Gorachiya
e-mail : parmaramgorachiya@gmail.com
Citation: Gorachiya, P.R., Basant,B., Pathak,V., Meena, G.and Basant. 2022. Quality characteristics of low fat chicken sausages fortified with pearl millet. J. Vet. Anim. Sci. 53(4): 625-632
DOI: https://doi.org/10.51966/jvas.2022.53.4.625-632
Abstract
The present study was conducted to optimise the level of dietary fibre source viz. pearl millet flour at 5.0, 10.0 and 15.0% levels (BT1, BT2 and BT3) in formulation of chicken sausage. The emulsion pH, emulsion stability, product pH, cooking yield, moisture, ash content, fat retention and moisture retention values increased significantly (P<0.05), whereas, protein, emulsion fat and product fat content decreased significantly (P<0.05) with increase in level of pearl millet flour. There was no significant difference in water activity values between the control and treatments. Among the textural and colour parameters, hardness, springiness, cohesiveness, gumminess, chewiness, resilience and redness values increased significantly, whereas, lightness and yellowness values decreased significantly (P<0.05) in treatments. The scores of all sensory attributes decreased significantly (P<0.05) with pearl millet flour incorporation in chicken sausage. Among the treatments, the scores of BT3 were significantly lower than BT1; however, BT2 had comparable overall acceptability sensory scores with BT1 and BT3. Therefore, BT2- chicken sausage incorporated with 10.0% pearl millet was selected as the best treatment.
Keywords: Chicken sausage, Pearl millet, Quality parameters
