Indian Journal of Poultry Science

The comparative efficacy of humectants viz. Carrageenan and Texturized soy protein (TSP) individually and in combination to control water activity as hurdle for the development of hurdle treated chicken sausages (HTCS) were compared on the basis of physicochemical, colour and texture profiles, sensory and microbiological quality. Four different batches of HTCS i.e. C (control), T-1 (0.5% Carrageenan), T-2 (5% TSP) and T-3 (0.5% Carrageenan+5%TSP) were prepared. Water activity (a_w) was recorded significantly (P<0.05) lower in T-3 among all treatments. T-1 and T-3 exhibited better emulsion stability and cooking yield. L* value was significantly (P<0.05) higher in control than T-2, however a* and b* values were comparable in all the treatments and control. Instrumental textural profile showed a significant (P<0.05) improvement in all the treated products as compared to control. The sensory panelists recorded highest scores for appearance, texture and overall acceptability for T-3. The treated products had better microbiological quality with lower standard plate count, whereas coliforms, Staphylococcus spp. and yeast and molds were not detected throughout the study. It is concluded that combination of 0.5% carrageenan + 5% texturized soy protein could be utilized effectively in decreasing water activity and improving processing, colour and textural attributes and overall acceptability in hurdle treated chicken sausages.