Application of Hurdle Technology for Preservation of Chicken Sausages at Ambient Temperature (37±1

Present study was aimed to develop acceptable shelf stable chicken sausages using textured soya protein as a humectants and lactic acid as a acidulent along with the use of Nisin to extend the shelf life of hurdle treated chicken sausages. Chicken sausage was prepared from emulsion of minced and chopped meat along with addition of non meat ingredients such as textured soya protein including spices and condiments. The emulsion was stuffed into artificial cellulose casing and cooked in autoclave without pressure for 20 min. to attain an internal core temperature of 72 ± 2 0 C. Chicken sausages after cooling to room temperature were packed in high density polyethylene pouches and subsequently analyzed as per the experimental requirement.The shelf life of hurdle treated chicken sausages incorporated with or without Nisin was accessed at ambient temperature (37±1 0 C). Application of different hurdles resulted in an initial reduction in all the sensory attributes as compared to control. Incorporation of Nisin did not have any significant effect on sensory quality of chicken sausages however overall sensory quality were slightly higher for chicken sausages incorporated with Nisin at 40 mg/kg. The sensory scores for all attributes declined with the progress of storage but Nisin incorporated hurdle treated chicken sausages were acceptable up to 6 th day of ambient temperature storage (37±1 0 C). During ambient temperature storage (37±1 0 C) of chicken sausages the moisture, TBARS value and tyrosine value increased significantly (P<0.05). Similarly total plate count increased significantly (P<0.05) in all samples throughout storage and the increase was more pronounced in control sausages. Similar trend were observed for the yeast and mold growth but there absence in treatment II through ambient temperature storage (37±1 0 C) could be attributed to addition of Nisin at higher level (40 mg/kg). Hence it is concluded that addition of Nisin at 40 mg/kg has beneficial effect to increase the shelf life of chicken sausages at ambient temperature storage (37±1 0 C).