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Page No. : 33-37

ABSTRACT

Effect of incorporation of sodium caseinate (1.5%) on storage stability of chicken sausage at4±10C was studied. The control and treated samples were stored under refrigeration in aerobic packaged conditions. The samples drawn at a regular interval of 7 days were analyzed for sensory, physico-chemical and microbial quality. The sensory scores for all the quality attributes declined significantly (P<0.05) with the progress of storage. Similarly, TBA value, tyrosine content and microbial counts increased considerably at the later part of storage, but were within the spoilage limit. Total viable count and psychrophilic counts were not influenced by addition of milk proteins. No coliforms and Salmonella could be detected till 28th day of storage. Thus it was concluded that chicken sausages made with incorporation of 1.5% SC packed in HDPE pouches could be stored safely for 28 days under refrigerated storage (4±1oc).

Keywords: Microbiological quality, sensory quality, storage stability, value added chicken sausage