Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 10, Volume 6, Issue 1, November 2019, Page 97-103 PDF (222.42 K) | ||||
| Document Type: Original Article | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Safaa, A. Limam; Rewaa A. A. Mohamed | ||||
| 1Food Sci. and Tech., Dept., Fac. of Agric., Assiut Univ., Assiut, Eygpt; 2Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza | ||||
| Abstract | ||||
| In this study the effect of incorporation of chia seeds flour (CSF) by 2, 4 and 6% on storage stability of chicken sausage stored at 4±1°C for 21 days was investigated. Four formulations were developed using whole chicken meat as follows: Control (C), F1 (2% CSF), F2 (4% CSF) and F3 (6% CSF). The control and treated samples were filled in foam dishes and packed in polyethylene bags and stored immediately in a refrigerator (4±1°C) for 21 days, then were analyzed for TBA values and microbial quality. Chia seeds were analyzed for its total phenolic compounds (TPC) content which recorded 4.58 mg GAE/g CSF and antioxidant activity using DPPH radical assay presented 79.17% inhibition. TBA values were significantly increased (p<0.05) during storage period. At the end of storage, the TBA values recorded 1.853 mg MDA/Kg in F1, while it was 1.209 mg MDA/Kg in F3. Microbial measurements showed that, along storage period microbial counts significantly increased in control as well as treatments, but were within the standard limits. Control sample didn’t reach the 14th day of storage and get spoiled. It was observed that, by increasing the percent of added CSF, decreasing in the microbial count statistically occurred; this indicates that chia seeds flour may have an antimicrobial effect. | ||||
| Keywords | ||||
| Chicken sausage; incorporation; TBA values; microbial quality | ||||
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