Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages.
Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages.
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DOI：
10.1186/2193-1801-3-39
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Kumar P
中科院分区：
文献类型：
--
作者：
Zargar FA;Kumar S;Bhat ZF;Kumar P
研究了不同添加量的南瓜对鸡肉肠品质特性的影响。南瓜以三种不同的水平加入，即6%、12%和18%，代替配方中的瘦肉。分析产品的各种物理化学和感官属性。随着南瓜添加量的增加，产品的pH值、乳化稳定性、蒸煮得率、粗蛋白、粗脂肪和灰分含量呈显著（p <0.05）下降趋势，而水分和粗纤维含量呈显著（p < 0.05）上升趋势。综合各种参数，以12%的掺入量为最佳。将具有最佳水平的南瓜沿着和对照的鸡肉香肠有氧包装在LDPE袋中，并评估在冷藏（4 ± 1°C）条件下的储存质量。对照和处理样品的pH值和所有感官参数的平均值均显示出显著（p < 0.05）下降趋势，而TBARS（mg丙二醛/kg）值、总平板计数（log cfu/g）以及酵母和霉菌计数（log cfu/g）显示出显著（p < 0.05）随着储存而增加的趋势。在整个储存期间未检出大肠菌群（log cfu/g）。因此，富含纤维的鸡肉香肠可以在冷藏温度（4 ± 1°C）下成功地储存14天而没有任何显著的质量损失。
The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, crude protein, ether extract and ash content of the products showed significantly (p < 0.05) decreasing trend with increasing levels of incorporation of pumpkin however, there was a significant (p < 0.05) increase in the moisture and crude fibre content. Based on various parameters, 12 percent level of incorporation was optimized as best. Chicken sausages with optimum level of pumpkin along with control were aerobically packaged in LDPE pouches and assessed for storage quality under refrigerated (4 ± 1°C) conditions. The mean values of pH and all the sensory parameters showed significantly (p < 0.05) decreasing trend for both control as well as treatment samples whereas TBARS (mg malonaldehyde/kg) value, total plate count (log cfu/g) and yeast and mould count (log cfu/g) showed significantly (p < 0.05) increasing trend with storage. Coliforms (log cfu/g) were not detected throughout the period of storage. Thus, fibre enriched chicken sausages could be successfully stored for a period of 14 days at refrigeration temperature (4 ± 1°C) without any significant loss in quality.
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影响因子：
3.9
作者：
Cofrades, S;Guerra, MA;Colmenero, FJ
通讯作者：
Colmenero, FJ
影响因子：
3.9
作者：
BREWER, MS;IKINS, WG;HARBERS, CAZ
通讯作者：
HARBERS, CAZ
影响因子：
3.3
作者：
Candogan, K
通讯作者：
Candogan, K
影响因子：
2
作者：
CREMER, ML;CHIPLEY, JR
通讯作者：
CHIPLEY, JR
影响因子：
1.6
作者：
Das, Ankur;Nath, Dilip Ranjan;Saha, Rupu
通讯作者：
Saha, Rupu