Effect of Indian Jujube pulp on physico-chemical and sensory characteristics of chicken sausages
نویسنده
چکیده
Accepted: 24/12/2014 Abstract A study was undertaken to evaluate the effect of Indian jujube pulp on the quality attributes of chicken sausages incorporated at 0%, 5%, 10% and 15% level (replacing lean meat) into the formulation of chicken sausages. The proximate, physico-chemical and sensory properties of sausages were analyzed. Among the different proximate and physicochemical parameters, a significant (p<0.05) decrease in pH, emulsion stability, ash content, cooking yield, ether extract as well as crude protein percentage with each subsequent incorporation level was accompanied by a gradual increase in moisture of cooked sausages. However, crude fiber content increased significantly (p<0.05) with increasing level of inclusion. The sausages with 10% level of Indian jujube pulp incorporation had highest (p<0.05) overall acceptability score.
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