Main Article Content
hysicochemical properties, antioxidant properties, antimicrobial properties, vegetables, chicken sausage
The physicochemical, antioxidant, antimicrobial and nutritional features of Capsicum, carrot, spinach, purple cabbage and oyster mushroom incorporated in chicken sausages were investigated in this study. The analysis of microstructure showed that sausage with vegetables had a less dense microstructure mainly due to the consequent increase in moisture content, decrease in fat content and decrease in protein density. The highest DPPH value and total phenolic content were demonstrated by the sausages incorporated with purple cabbage while incorporation of spinach gave the highest total flavonoid content. During the end of storage study, the peroxide value in sausages incorporated with purple cabbage significantly (P<0.05) delayed lipid oxidation compared to the control from 1.62meq/kg to 0.58meq/kg. The microbial activity was reduced with the incorporation of vegetables, which subsequently would help to extend the shelf-life of the samples. The results suggest that vegetables used are potentially useful in improving the nutritional quality in chicken-based sausage-like product.
Aleson-Carbonell L., Fernández-López J., Pérez-Alvarez J.A. and Kuri V. 2005. Characteristics of beef burger as influenced by various types of lemon albedo. Innov Food Sci Emerg Technol 6:247-255
Andres S.C., Garc?a M.E., Zaritzky N. and Califano A.N. 2006. Storage stability of low-fat chicken sausages. J Food Eng 72:311-319
Ayo J., Carballo J., Solas M.T., Jiménez-Colmenero F. 2008. Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content. Food Chem 107:1547-1552
Barbut S. 2016. Poultry products processing: an industry guide. CRC press
Boo H-O, Hwang S-J, Bae C-Set al. 2012. Extraction and characterization of some natural plant pigments. Ind Crops Prod 40:129-135
Boselli E., Caboni M.F., Rodriguez-Estrada M.T.et al. 2005. Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions. Food Chem 91:705-713
Bradford D.D., Huffman D.L., Egbert W.R. and Jones W.R. 1993. Low?fat fresh pork sausage patty stability in refrigerated storage with potassiunn lactate. J Food Sci 58:488-491
Carballo J., Fernandez P., Barreto G.et al. 1996.Morphology and texture of bologna sausage as related to content of fat, starch and egg white. J Food Sci61:652-665
ChanL.W., Cheah E.L.C., Saw C.L.L.et al. 2008. Antimicrobial and antioxidant activities of Cortex Magnoliae Officinalis and some other medicinal plants commonly used in South-East Asia. Chin Med 3:15
Choi Y-S, Choi J-H, Han D-Jet al. 2010. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci 84:557-563
Choi Y-S, Kim H-W, Hwang K-Eet al. 2012. Effects of pumpkin (Cucurbita maxima Duch.) fiber on physicochemical properties and sensory characteristics of chicken frankfurters. Korean J Food Sci Anim Resour 32:174-183
Cofrades S., López-López I., Solas M.T.et al. 2008a. Influence of different types and proportions of added edible seaweeds on characteristics of low-saltgel/emulsion meat systems. Meat Sci 79:767-776
Cofrades S., Serrano A., Ayo J.et al. 2008b. Characteristics of meat batters with added native and preheated defatted walnut. Food Chem 107:1506-1514
Fernandez-Gines J.M., Fernandez-Lopez J., Sayas-Barbera E.et al. 2004. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci 67:7-13
Fukumoto L.R. and Mazza G. 2000. Assessing antioxidant and prooxidant activities of phenolic compounds. J Agric Food Chem 48:3597-3604
Garc?a M.L., Dominguez R., Galvez M.D. et al. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci 60:227-236
Gebhardt S., Lemar L., Haytowitz D.et al. 2008. USD A national nutrient database for standard reference, release 21. United States Dep Agric Res Serv
Hedges L.J. and Lister C.E. 2007. Nutritional attributes of spinach, silver beet and eggplant.Crop Food Res Confidential Rep,1928.
Huda A.B., Parveen S., Rather S.A. et al. 2014. Effect of incorporation of apple pomace on the physico-chemical, sensory and textural properties of mutton nuggets. Int J Adv Res 2:974-983
Lee M-A, Han D-J, Choi J-H et al. 2009. Physico-chemical and sensory characteristics of semi-dried sausages containing different levels of kimchi powder. Korean J Food Sci Anim Resour 29:557-565
Lin J-Y and Tang C-Y. 2007. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem 101:140-147
Liu D-C, Tsau R-T, Lin Y-Cet al. 2009. Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chem 117:106-113
Maqsood S. and Benjakul S. 2010. Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chem 119:123-132
Martí M.C., Camejo D., Vallejo F., Romojaro F., BacarizoS., Palma J.M.et al. 2011. Influence of fruit ripening stage and harvest period on the antioxidant content of sweet pepper cultivars.Plant foods for human nutrition, 66(4), 416-423.
Martinez-Tome M., Jimenez A.M., Ruggieri S.et al. 2001. Antioxidant properties of Mediterranean spices compared with common food additives. J Food Prot 64:1412-1419
Matsufuji H., Ishikawa K., Nunomura O.et al. 2007. Anti?oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuumL.). Int J food Sci Technol 42:1482-1488
Osman M. Bin and Milan A.R. 2006.Fruits for the future 9: Mangosteen Garcinia mangostana. Crops for the Future
Pandjaitan N., Howard L.R., Morelock T.Gil MI .2005. Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation. J Agric Food Chem 53:8618-8623
Pokorný J. 1991. Natural antioxidants for food use. Trends Food Sci Technol 2:223-227.
Raees-ul H. and PrasadK. 2015. Nutritional and processing aspects of carrot (Daucus carota)-A review. South Asian J Food Technol and Env,1(1), 1-14.
Reis F.S., Barros L., Martins A. and Ferreira I. C. 2012. Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study. Food and Chem Toxicol, 50(2), 191-197.
Sallam K.I., Ishioroshi M. and Samejima K. 2004. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Sci Technol 37:849-855
Santana P., Huda N. and Yang T.A. 2015. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder. J Food Sci Technol 52:1507-1515
Shahidi F., Janitha P.K. and Wanasundara P.D. 1992. Phenolic antioxidants. CritRev food Sci Nutr 32:67-103
Singleton V.L. and Rossi J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158
Syuhairah A., Huda N., Syahariza Z.A. and Fazilah A. 2016. Research Article Effects of Vegetable Incorporation on Physical and Sensory Characteristics of Sausages. Asian J Poult Sci 10:117-125
Tangkanakul P., Auttaviboonkul P., Niyomwit B.et al. 2009. Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing. Int Food Res J 16:571-580
Tee E-S (2011) Development and promotion of Malaysian dietary guidelines. Asia Pac J Clin Nutr 20:455-461
Troutt E.S., Hunt M.C., Johnson D.E. et al. 1992. Characteristics of low?fat ground beef containing texture?modifying ingredients. J Food Sci 57:19-24
VO O. and Ariyo OO. Antimicrobial and Antioxidant Properties of Pleurotus ostreatus (Jacq: Fries) Cultivated on Different Tropical Woody Substrates
Who J. Organization WH. 2003. Diet, nutrition and the prevention of chronic diseases: report of a joint WH
William H. 2000. Official methods of analysis of AOAC international. AOAC Off method 960.39; 962.09; 945.38
Yang H-S., Choi S-G., Jeon J-T.et al. 2007. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci 75:283-289
Yin M. and Cheng W. 2003. Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Sci 63:23-28
Zhishen J., Mengcheng T. and Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559