Quality changes occuring during frozen storage of chicken sausage containing buffalo spleen [electronic resource]

Includes references.

Buffalo boiled spleen was incorporated in chicken sausage formulation in ratio 30 and 50% as replaced chicken meat percent in blends Band C, respectively, to improve color, iron content and texture of samples. The effect of prolonged storage (at- 18 °C for 6 months) on samples for quality, Hunter color, heme pigments, micro-elements and microbiological loads were studied. Moreover, consumer panel data of samples during frozen storage were analyzed.Amino nitrogen, total volatile nitrogen and thiobarbituric acid (TBA¬value) were slightly increased during frozen storage, but they were within the permissible limits.A significant higher values in redness (a*), saturation index and redness / yellowness (a*/ b*) ratio were found in blends Band C of prolonged frozen storage, while the A control (0 % spleen) had the lowest value. The nitrosoheme pigment and total pigment concentration were increased with increasing level of spleen in sausage, but the pigments were gradually decreased during storage, of which the A (control) had the lowest values. The iron content was increased, but zinc and copper contents were slightly decreased in samples with replacement spleen in blends. The total aerobic plate count was decreased, but total psychrophillic count was increased progressively by storage time. Salmonella and shigella were not detected in all samples. Incorporated spleen in sausage (blends B and C) did not adversely affect the bacterial quality or shorten their useful shelf-life, and remained darker on each surface and contained more pigment than control. Furthermore, blend B had received high level of overall acceptability in consumer panel.

Summary in Arabic.

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