Aim: To the
present study aimed to develop and standardize the sausages prepared from the
meat of spent broiler breeder hens
and also to improve the functionality by using ground peanut seed as a partial
animal fat substitute based on physicochemical, proximate, and sensory
properties of the product.
Background:
The fatty acid profile of meat and meat products can be changed by
supplementing animal feeds with monounsaturated fatty acids (MUFAs) and
polyunsaturated fatty acids (PUFAs) or by adding different lipids into meat
products during processing.
Methodology:
The present work was done at the Department of Livestock Products Technology,
College of Veterinary Science, Tirupati, Chittoor District, Andhra Pradesh
India. The duration of the study was 2 years (2018 to 2019). The study
conducted six numbers of trials to develop and standardize functional chicken
sausages fortified with ground peanut seed by utilizing cheaply available meat
from spent broiler breeder hens. Ground peanut seed was used at three different
levels as a fat replacer in order to study the influence of its addition on the
physicochemical, proximate, fatty acid composition, and sensory evaluation of
functional chicken sausages.
Results:
Results showed that functional chicken sausages fortified with ground peanut
seed at 10% level were found to have significantly (P<0.05) higher pH,
cooking yield, emulsion stability, hardness, crude protein, crude fiber, total
ash, PUFA/SFA ratio, mono and polyunsaturated fatty acids and significantly
lower moisture, crude fat, cholesterol and saturated fatty acids when compared
to the control and rest of the peanut seed fortified sausages with no
significant difference was observed in sensory scores. Linoleic and oleic acid
percent of low-fat chicken sausages increased with increased level of addition
of ground peanut seed and highest value was recorded in T3 sausages.
Conclusion:
Replacing chicken fat with ground peanut seeds makes it possible to develop a
healthy fatty acid profile and fiber-enriched chicken sausages. It is concluded
that ground peanut seed will be the better alternative to replace chicken fat
to develop functional chicken sausages with a healthy fatty acid profile and
rich fiber content without affecting consumer acceptability.
Author(s) Details
Janagam Indumathi
Sri Venkateswara
Veterinary University, Tirupati-517502, Andhra Pradesh, India.
Please see
the book here:- https://doi.org/10.9734/bpi/ibs/v8/1089
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