Effect of melon seed meal addition on some quality characteristics of chicken sausages

✍ Scribed by Samuel S Abiola; Elizabeth I Kadiri; Talubi T Kareem

• Publisher: John Wiley and Sons
• Year: 2004
• Tongue: English
• Weight: 81 KB
• Volume: 84
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1661

✦ Synopsis

Abstract

A study was conducted in which melon seed meal (MSM) replaced fat at levels of 0, 330, 660 and 1000 g kg^−1^ in four batches of chicken sausage. The chemical, storage and sensory properties of the sausages were determined in a meat processing laboratory. MSM increased both the ash and protein contents but decreased the ether extract content. The highest ether extract content (257.5 g kg^−1^) was obtained for batch 1 (control) while the lowest value (241.5 g kg^−1^) was recorded for batch 4. Differences of refrigeration weight loss were statistically significant (P < 0.05) while the results recorded for cooking weight loss did not show any particular trend. MSM decreased refrigeration weight loss and improved overall acceptability of the finished products. Copyright © 2004 Society of Chemical Industry