Effect of foxtail millet flour on quality and storage stability of functional chevon sausages

The present investigation was carried out to evaluate the efficacy of different levels (0, 3, 6 and 9%) of foxtail millet flour (FTMF) on quality characteristics and storage stability of functional chevon sausages. Cooking yield, emulsion stability and water holding capacity increased significantly (P<0.05) by the addition of FTMF. Moisture and crude fibre content, and moisture and fat retention increased significantly (P<0.05), but protein, fat content and hardness values decreased significantly (P<0.05) as the level of FTMF increased. Functional chevon sausages incorporated with 6% FTMF recorded significantly (P<0.05) superior sensory scores compared to control and other formulations. Thiobarbituric acid reactive substance (TBARS) and free fatty acid values were significantly (P<0.05) reduced in FTMF added sausages. Total plate count, total psychrophilic counts, coliform and yeast and mold counts were reduced significantly (P<0.05) on addition of 6% FTMF. Chevon sausages added with FTMF had rated significantly (P<0.05) superior sensory scores compared to control during the entire storage period. It was concluded that the addition of 6% FTMF can be conveniently utilized in the formulation of functional chevon sausages and stable up to 20 days in refrigerated storage without any deterioration on physicochemical, microbial and sensory characteristics.