Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 May;31(5):729-737.
doi: 10.5713/ajas.17.0214. Epub 2017 Aug 16.

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

Sanjay Yadav  1 , Ashok K Pathera  1 , Rayees Ul Islam  1 , Ashok K Malik  1 , Diwakar P Sharma  1
Affiliations

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

Sanjay Yadav et al. Asian-Australas J Anim Sci. 2018 May.

Abstract

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated.

Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage.

Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control.

Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

Keywords: Chicken Sausage; Dietary Fibre; Dried Carrot Pomace; Refrigerated Storage; Wheat Bran.

PubMed Disclaimer

Conflict of interest statement

CONFLICT OF INTEREST

We certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript.

References

    1. Jimenez-Colmenero F, Carballo J, Cofrades S. Healthier meat and meat products: their role as functional foods. Meat Sci. 2001;59:5–13. - PubMed
    1. Bender A. Food and Nutrition Paper 53. Italy, Rome: Food and Agriculture Organization of the United Nations (FAO); 1992. Meat and meat products in human nutrition in developing countries. - PubMed
    1. Telrandhe UB, Kurmi R, Uplanchiwar V, et al. Nutraceuticals - A phenomenal resource in modern medicine. Int J Univ Pharm Life Sci. 2012;2:179–95.
    1. Grigelmo-Miguel N, Abadias-Seros M, Martin-Belloso O. Characterization of low fat high-dietary fiber frankfurters. Meat Sci. 1999;52:247–56. - PubMed
    1. Backers T, Noll B. Safe plant based ingredients for meat processing: Dietary fibres and lupine protein. Food Mark Technol. 2001;15:12–5.

LinkOut - more resources