UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 4, Volume 1, Issue 2, December 2004, Page 31-38 PDF (202.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2004.19603 | ||||
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| Abstract | ||||
| Defatted sesame flour (DSF), as a plant protein, was used in the formulation of chicken sausages by replacement of 9 and 18 % of chicken meat with equal amounts of DSF. Sensory evaluation of chicken sausages showed that sausages prepared by using 9% DSF improved the quality attributes. Addition of DSF to chicken formula markedly increased the sulphur- containing amino acids as compared with the control samples. The storage stability of the frozen sausages was investigated by following the changes occurring in total volatile bases nitrogen (TVBN), thiobarbituric acid (TBA) and microbiological load during storage. The obtained results showed that partially substitution of chicken meat with DSF caused reduction in both of the TVBN and TBA values followed by a slight increase in these values for all the samples during the frozen storage. The results of microbiological analysis showed that Coliforms, Staphylococcus aureus, Salmonella and Shigella were absent in all the tested samples. | ||||
| Keywords | ||||
| sausages; Chicken meat; defatted sesame flour; thigh; Breast; Gizzard; sulphur-containing amino acids | ||||
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