Effect Of Addition Of Ground Vegetable Oil Seeds On The Storage  Stability Of Vacuum Packaged Spent Broiler Breeder Chicken Sausages

J Indumathi; M Shashikumar; G V Bhaskarreddy; A Jagadeesh  Babu; M Gnanaprakash

doi:10.48165/jms.2023.180103

Authors

J Indumathi Assistant Professor, Sri Venkateswara Veterinary University, Tirupati-517502, Andhra Pradesh, India.
M Shashikumar Professor and University Head, Department of Livestock Products Technology, College of Veterinary Science, Hyderabad-500030, Telangana, India.
G V Bhaskarreddy Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science, Tirupati-517502, Andhra Pradesh, India.
A Jagadeesh Babu Professor, Department of Veterinary Public Health, College of Veterinary Science, Tirupati-517502, Andhra Pradesh, India
M Gnanaprakash Principal Scientist and Head, Poultry Research Station, Rajendranagar, Hyderabad-500030, Telangana, India.

DOI:

https://doi.org/10.48165/jms.2023.180103

Keywords:

Vacuum packaging, Spent hen, Ground vegetable oil seeds, Sausages, Quality

Abstract

Spent broiler breeder chicken sausages were developed by incorporated with 10% level of ground vegetable oilseeds (poppy, sesame and peanut) separately and were stored at refrigeration temperature (4±1°C) under vacuum packaging. The vacuum packaged low fat chicken sausages along with control were analyzed for physico- chemical, microbiological and sensory changes throughout the storage time at regular intervals. Results revealed that the vacuum packaged low fat chicken sausages had significantly (p < 0.05) lower FFA, TBARS, tyrosine values and microbial counts than control throughout storage period. Regardless of formulation, coli forms were not detected throughout the storage period in all vacuum packaged sausages. Among low fat treatments, sausages with ground sesame seed recorded significantly (P<0.05) lower microbial counts followed by ground peanut seed and ground poppy seed added sausages. Scores for all sensory attributes decreased significantly (P<0.05) during storage in refrigeration temperatures in all treatments irrespective of formulation. Regardless of formulation low fat chicken sausages along with control were spoiled after 30 days of refrigeration storage (4±1ᵒC). Combination of vacuum packing and fat replacement with ground vegetable oilseeds as natural antioxidants reduced lipid oxidation and microbial growth in sausages and maintained the sensory quality characteristics during refrigeration for 30 days.

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