Author(s):

Suman Bishnoi, Sanjay Yadav, Monica Ahlawat, Ashok K Pathera and DP Sharma

Abstract: The present study aimed to optimize the incorporation of orange peel and Moringa oleifera leaves extracts in chicken sausage formulation based on the sensory quality. The aqueous and ethanolic extracts of orange peel and Moringa oleifera leaves were prepared and incorporated at 1, 2, 3 and 4 ml level in sausage formulation. The aqueous extract of orange peel and Moringa oleifera leaves significantly affected the flavor, texture, juiciness, tenderness and overall acceptability but no significant effect was observed on colour values of chicken sausages. The ethanolic extracts of both, orange peel and Moringa oleifera leaves significantly affected all the sensory attributes and combination of both also had significant effect on all the sensory attributes. The 4 ml level of aqueous and ethanolic extracts of orange peel, Moringa oleifera leaves and combination of both had shown significantly lower sensory overall acceptability values of the sausages. With the objective to incorporate higher level of extracts in sausage formulation with very good sensory quality, the 3ml level of aqueous and ethanolic extracts of orange peel and Moringa oleifera leaves separately and in combination were optimized for incorporation in chicken sausage formulation. It was concluded that 3 ml extracts of orange peel and Moringa oleifera leaves can be used for development of chicken sausages with very good sensory quality.

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