A Study on the Development of Functionally Improved Low Fat Spent Broiler Breeder Hen Chicken Sausages Added with Ground Poppy Seed

J. Indumathi; M. Shashikumar; G. Vijaya Bhaskar Reddy; A. Jagadeesh Babu; M. Gnana Prakash

doi:10.5455/ijlr.20200924113359

Authors

J. Indumathi Assistant Professor, Department of Livestock Products Technology, N.T.R College of Veterinary Science, Gannavaram, Andhra Pradesh, INDIA
M. Shashikumar Professor and University Head, Department of Livestock Products Technology, College of Veterinary Science, Hyderabad, Telangana, INDIA
G. Vijaya Bhaskar Reddy Assistant Professor & Head, Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Andhra Pradesh, INDIA
A. Jagadeesh Babu Professor, Department of Veterinary Public Health, College of Veterinary Science, Tirupati, Andhra Pradesh, INDIA
M. Gnana Prakash Principal Scientist and Head, Poultry Research Station, Rajendranagar, Hyderabad, Telangana, INDIA

DOI:

https://doi.org/10.5455/ijlr.20200924113359%20%20%20%20%20

Keywords:

Chicken Sausages, Fat Replacer, Functional, Ground Poppy Seed, Low Fat

Abstract

Spent broiler breeder hen meat was utilized for development of low-fat functional chicken sausages fortified with ground poppy seed at three different levels (5, 7.5 and 10%) as partial chicken fat replacer to select optimum level of incorporation based on physico- chemical, proximate, fatty acid composition and sensory evaluation. Low fat chicken sausages incorporated with ground poppy seed at 10 % level were found to have significantly (P<0.05) higher pH, cooking yield, emulsion stability, hardness, crude protein, crude fiber, total ash, PUFA /SFA ratio, mono and poly unsaturated fatty acids and significantly lower moisture, crude fat, cholesterol and saturated fatty acids when compared to the control and rest of the poppy seed fortified sausages with no significant difference was observed in sensory scores.

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