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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 1043-1052
DOI: http://dx.doi.org/10.20546/ijcmas.2017.602.117


Effect of Capsicum on the Physico-Chemical Properties and Sensory Attributes of Chicken Sausages
Parveez Ahmad Para1, Praveen Kumar Praveen2 and Subha Ganguly3*
1Department of Livestock Products Technology, Arawali Veterinary College,N.H.  -52 Jaipur Road, V.P.O. Bajor, Sikar – 332001, Rajasthan, India
2Department of Veterinary Public Health and Epidemiology, Arawali Veterinary College,N.H.  -52 Jaipur Road, V.P.O. Bajor, Sikar – 332001, Rajasthan, India
3Department of Veterinary Microbiology, Arawali Veterinary College, N.H.-52Jaipur Road, V.P.O. Bajor, Sikar – 332001, Rajasthan, India
*Corresponding author
Abstract:

The objective of this study was to develop chicken meat sausages with the inclusion of capsicum and to assess the pH, cooking yield, emulsion stability, proximate composition and sensory properties. Chicken meat sausages were prepared with the addition of 0%, 7%, 14% and 21% of capsicum replacing the corresponding amount of lean meat in preparation of chicken sausages. Amongst the different physico-chemical and compositional parameters, a decrease (p<0.05) in  pH, emulsion stability, ash content, cooking yield as well as fat and protein percentage with each subsequent incorporation level of capsicum was accompanied by a gradual increase in moisture of  the sausages. However, crude fiber content significantly (p<0.05) increased with increasing level of inclusion. The appearance and colour of sausages decreased gradually with the increasing level of capsicum incorporation. Appearance decreased as the level of capsicum incorporation increased, however the decrease was highest at 21% level although comparable with other levels of incorporation. The flavour, and overall acceptability scores were significantly (p<0.05) lower at 21 percent level as compared to control however  the scores were highest at 7 percent level of incorporation which is comparable to control. Juiciness scores were significantly (p<0.05) higher at 21% level as compared to control and other two levels of capsicum incorporation, although the scores were comparable at 7 and 14% level of incorporation. The texture score followed a linear decreasing trend in the present study. The products with 21% added capsicum in the formulation had significantly (p<0.05) lower texture score as compared to control. The overall acceptability score of the products was highest at 7% level of capsicum incorporation.


Keywords: Chicken sausages, Capsicum, Proximate composition, Sensory attribute.
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How to cite this article:

Parveez Ahmad Para, Praveen Kumar Praveen and Subha Ganguly. 2017. Effect of Capsicum on the Physico-Chemical Properties and Sensory Attributes of Chicken Sausages.Int.J.Curr.Microbiol.App.Sci. 6(2): 1043-1052. doi: http://dx.doi.org/10.20546/ijcmas.2017.602.117