Effect of incorporation of wheat bran with dried apple and carrot pomace on quality attributes of chicken sausage

Yadav, S., Pathera, A.K., Islam, R.U., Malik, A.K., Sharma, D.P. and Singh, P.K. 2020. Effect of incorporation of wheat bran with dried apple and carrot pomace on quality attributes of chicken sausage. Indian Journal of Poultry Science, 55(2): 115–120.

An experiment was performed to judge the sequel of adding wheat bran (WB) in combination with dried apple (DAP) or carrot pomace (DCP) on physico-chemical, nutritional and organoleptic attributes of chicken sausage. Lean chicken meat was replaced with 2% WB+4% DAP (WAS-4) and 2% WB+4% DCP (WCS-4) to prepare fibre treated sausage. Raw emulsion was stuffed in casings and cooked in a closed container for 30 minutes. Cooking yield and emulsion stability of treated products were remarkably better than control. However, a reduction in moisture, protein, cholesterol content and pH in treated sausages was noticed. Treated sausage had a remarkable surge in dietary fibre quantity. WAS-4 sausages had better colour scores than control and WCS-4 sausages. Treated sausages had inferior scores than control for organoleptic attributes except colour during refrigerated storage. A significant rise in thiobarbituric acid (TBA) value and microbial counts was noticed with progression in refrigerated (4±1°C) storage in control as well as treated sausages. However, treated sausage had slightly lower TBA values than control during refrigerated period. It is concluded that, healthier chicken sausage having appreciable dietary fibre content and organoleptic acceptability and with 15 days of refrigerated storage stability can be developed using combination of wheat bran (2%) with dried apple pomace (4%) or dried carrot pomace (4%) each.