QUALITY EVALUATION OF CHICKEN SAUSAGES FROM SPENT BROILER BREEDER HENS DURING FROZEN STORAGE

J. Indumathi; M. Shashikumar; G.V. Bhaskar Reddy; A. Jagadeesh Babu; M. Gnanaprakash

doi:10.56093/ijvasr.v52i4.143809

Authors

J. Indumathi Assistant Professor, Department of Livestock Products Technology College of Veterinary Science, Sri Venkateswara Veterinary University Tirupati- 517 502, Andhra Pradesh
M. Shashikumar Professor and University Head, Department of Livestock Products Technology, College of Veterinary Science, Hyderabad- 500 030, Telangana
G.V. Bhaskar Reddy Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science, Tirupati - 517 502
A. Jagadeesh Babu Professor, Department of Veterinary Public Health, College of Veterinary Science, Tirupati – 517 502
M. Gnanaprakash Principal Scientist and Head, Poultry Research Station, Rajendranagar, Hyderabad - 500 030, Telangana

https://doi.org/10.56093/ijvasr.v52i4.143809

Keywords:

Chicken sausages, Freezing, Quality, Spent hens, Vegetable oil seed

Abstract

The current study was designed to evaluate the influence of three different ground vegetable oil seeds on various physico-chemical, microbiological and sensory attributes of chicken sausages from spent broiler breeder hen stored under frozen (-18±1°C) condition. Chicken sausages were incorporated with ground poppy, sesame and peanut seeds each at 10 % level separately as three treatments and were analyzed for their keeping quality along with high fat control. The mean values of FFA, TBARS, tyrosine values, standard plate count, psychrophilic count and yeast and moulds counts were significantly (P<0.05) influenced by formulation during frozen storage and values increased significantly (P<0.05) throughout the storage period in all chicken sausages. Chicken sausages with ground sesame scored lowest standard plate counts (5.66 log CFU/g) than any others after 180 days of storage at 18±1°C. Coli forms, lacto bacillus and anaerobic counts could not be detected during entire storage period. Scores for all sensory attributes decreased significantly (P<0.05) during storage in all treatments irrespective of formulation. Study proved that, the three ground vegetable oil seeds were effective by delaying the lipid oxidation, microbial growth and preserving sensory quality during frozen storage and among them ground sesame seed was more potent to be a better preservative.

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