Development of chicken sausage using combination of wheat bran with dried apple pomace or dried carrot pomace

Present study was conducted to develop chicken sausage by incorporating wheat bran (WB) in combination with dried apple pomace (DAP) or dried carrot pomace (DCP). Treatments consisted of addition of 2% WB+ 2% DAP/2% DCP, 2% WB+ 4% DAP/4% DCP, 2% WB+ 6% DAP/6% DCP, 2% WB+ 8% DAP/8% DCP respectively by replacing lean meat. Casings filled with raw emulsion were cooked in a closed container for 30 minutes to prepare chicken sausages. Cooked sausages were subjected to sensory, texture profile and instrumental colour analysis. A gradual decrease in sensory scores was observed with increase in fibre level. Hardness and shear press value increased while springiness and cohesiveness decreased with increase in fibre level. A steady increase in gumminess and chewiness of WB + DCP added sausage was also noticed with increase in fibre level. Increase in DAP level in WB + DAP treated sausage produced darker sausage with higher redness scores while DCP increase resulted in lower redness and higher yellowness scores of WB + DCP sausage. It is concluded that chicken sausage with very good sensory acceptability can be prepared using a combination of wheat bran (2%) with dried apple pomace (4%) or dried carrot pomace (4%) each.