Evaluation of buffalo spleen ability to alter color and improve functional properties of chicken sausage [electronic resource].

Includes references.

Boiled buffalo spleen was incorporated in chicken sausage fOrmulation in ratio 30 and 50 % as replaced chicken meat percent in blends B and C, respectively to alter color and improve functional properties of samples. Chemical, physical, cooking properties and sensory attributes of raw and cooked samples were analyzed. Also, Hunter color values and heme pigment of raw and cooked samples were examined. The protein content of A control (0 % buffalo spleen) was slightly higher than blends B and C. The WHC and emulsifying capacity of blends B and C were higher than A (control). An increase in redness (a*), saturation index and a*/ b* fatio values were found in raw blends Band C. The nitroso - heme and total heme pigment values were increased with increasing level of spleen in raw samples. The decrease in diameter and cooking loss were less in blends B and C. Hunter color values of samples were significantly different (P<: 0.05 ) according to the cooking methods. No significant differences were found between odor, taste and overall acceptability in blends B and C for all cooking methods. It might be concluded that results of incorporated buffalo spleen 30 percent received high values in color and functional properties of chicken sausage and received a high level of acceptance. Key words: chicken, spleen, color, heme pigments, cooking loss.

Summary in Arabic.

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