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Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

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  • M. Pagthinathan
  • A.P. A. S. Gunasekara

Abstract

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p

Suggested Citation

  • M. Pagthinathan & A.P. A. S. Gunasekara, 2021. "Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage," European Journal of Agriculture and Food Sciences, European Open Science, vol. 3(1), pages 18-22, January.
    • Handle: RePEc:epw:ejfood:v:3:y:2021:i:1:id:20196
    DOI: 10.24018/ejfood.2021.3.1.196
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