• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 5 (2018)

Effect of processing conditions on quality of chicken sausages stuffed in different casings

Author(s):

RAUJ Marapana, HAD Nayanarasi, S Senanayaka, PRD Perera and KHGK Kodagoda

Abstract:
Freezing and chilling are the main low temperature preservation methods of meat products. Three types of Chicken sausage sample were prepared using Hog, Sheep and Devro (collagen) casings as a stuffing material and artificial (cellulose) used as control sample. Samples were vacuum packed and stored for 3 months at chilling (0 - 40C) and freezing (-180C) (slow and quick) conditions. Sample stuffed in sheep casing showed highest (11.84±0.22 %) cooking loss. Sample stored in chilling temperature shown the highest microbial count (1.9×106 cfu/g) within 2 weeks and lowest pH (6.57±0.04) which affect the sensory properties.
Water holding capacity decreased in all types of casings with time. Storage temperatures significantly (P<0.05) affect the Lightness*(L*). Processing conditions have a significant (P<0.05) effect on texture of sausages. The highest purge loss observed (3.48±0.01%) in artificial casing with large diameter (28 mm). Microbial count was highest (7.5*105cfu/g) in sheep casing, but within the acceptable level. Quick frozen and unthawed samples have a longer shelf life than 3 months. Therefore quick freezing is the best method of storage than chilling and slow freezing methods.

Pages: 56-64  |  2903 Views  1118 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
RAUJ Marapana, HAD Nayanarasi, S Senanayaka, PRD Perera and KHGK Kodagoda. Effect of processing conditions on quality of chicken sausages stuffed in different casings. J Pharmacogn Phytochem 2018;7(5):56-64.

Call for book chapter