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Utilization of defatted sesame flour in formulation of chicken sausages and its effect on storage stability and microbial load [electronic resource].

By:

Emam, Wafaa H

Contributor(s):

Mohamed, G. F

Language: English Summary language: Arabic Description: p.31-38Other title:

استخدام دقيق السمسم منزوع الدهن في خلطة سجق الدجاج وتأثير ذلك علي ثبات المنتج و محتواه الميكروبي أثناء التخزين [Added title page title]

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Alexandria journal of food science and technology, 2004 v.1 (2) [electronic resource].

Subject(s):

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In: Alexandria Journal of Food Science and technology 2004.v.1(2)Summary: Defatted sesame flour (DSF), as a plant protein, was used in the formulation of chicken sausages by replacement of 9 and 18 % of chicken meat with equal amounts of DSF. Sensory evaluation ofchicken sausages showed that sausages prepared by using 9% DSF improved tbe quality attributes. Addition of DSF to chicken lormula markedly increased the sulphur· containing amino acids as compared with the control samples. The storage stability of tbe frozen sausages was investigated by following the changes occurring in total volatile bases nitrogen (TVBN), thiobarbituric acid (TBA) and microbiological load during slorage. The obtained results showed that partially substitution of chicken meal with DSF caused reduction in both of the TVBN and TBA values followcd by a slight increase in these values tor all the samples during the frozen storage. The results of microbiological analysis showed that Coliforms, Staphylococclls aureus, Solmollelfa and Shigella were absent in all the tested samples. Keywords: sausages, chicken meat, defatted sesame flour, thigh, breast, gizzard, sutphur-containing amino acids.

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Defatted sesame flour (DSF), as a plant protein, was used in the formulation of chicken sausages by replacement of 9 and 18 % of chicken meat with equal amounts of DSF. Sensory evaluation ofchicken sausages showed that sausages prepared by using 9% DSF improved tbe quality attributes. Addition of DSF to chicken lormula markedly increased the sulphur· containing amino acids as compared with the control samples. The storage stability of tbe frozen sausages was investigated by following the changes occurring in total volatile bases nitrogen (TVBN), thiobarbituric acid (TBA) and microbiological load during slorage. The obtained results showed that partially substitution of chicken meal with DSF caused reduction in both of the TVBN and TBA values followcd by a slight increase in these values tor all the samples during the frozen storage. The results of microbiological analysis showed that Coliforms, Staphylococclls aureus, Solmollelfa and Shigella were absent in all the tested samples. Keywords: sausages, chicken meat, defatted sesame flour, thigh, breast, gizzard, sutphur-containing amino acids.

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