1Mirah Exports Pvt. Ltd., District Darabassi, SAS Nagar, Punjab, India
Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R.S. Pura, Jammu, 181102
2Division of Livestock Products Technology, Faculty of Veterinary Sciences and AH, SKUAST of Jammu, R.S. Pura, Jammu-181102
3Department of Livestock Products Technology, GADVASU, Ludhiana, Punjab, 141004
The present study was undertaken to evaluate the effect of different levels of kohlrabi on the quality characteristics of chicken sausages. The kohlrabi was incorporated at three different levels viz. 6, 12 and 18% replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, crude protein, ether extract and ash content of the products showed significant (P<0.05) decreasing trend with increase in levels of incorporation of kohlrabi. However, a significant (P<0.05) increase in the moisture and crude fiber content of the chicken sausages was observed with increasing levels of incorporation. Almost all the sensory parameters except juiciness showed a significant decrease (P<0.05) with increase in levels of incorporation ofkohlrabi. However, the scores of the products incorporated with 6% levelof kohlrabi for all the sensory parameters were comparable (P>0.05) with control. Thus, fiber enriched chicken sausages could be successfully prepared by incorporating 6% kohlrabi in the formulation without any significant loss in the quality.
Sausages, chicken, kohlrabi, physicochemical parameters, sensory analysis
