Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage. (25th July 2018)

• Record Type: Journal Article
• Authors: Fang, Zhongxiang; Lin, Peiying; Ha, Minh; Warner, Robyn Dorothy
• Is Part Of: International journal of food science & technology. Volume 54:Number 4(2019)
• Page Start: 1036
• Page End: 1044
• Publication Date: 2018-07-25
• Subjects: Antioxidant activity -- chicken sausage -- dietary fibre -- sensory property -- sugarcane fibre; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13894
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with incorporation of up to 3% sugarcane fibre, a by‐product of sugarcane processing. Compared with no sugarcane fibre sample, the cooking yield of chicken sausage with 3% of fibre and 10% of water addition was increased from 94.20% to 97.52%, total phenolic content from 25.43 to 57.09 mg GAE/100 g and radical scavenging activity from 28.11% to 60.72%, whereas lipid oxidation of Thiobarbituric acid reactive substances value was decreased from 0.535 to 0.428 malondialdehyde mg kg −1 . Moreover, consumer overall liking of chicken sausages was not affected by the incorporation of sugarcane fibre. This research suggested that incorporation of sugarcane fibre could improve eating quality and health benefits of the chicken sausage product, and add value to both the food and sugarcane industry. Abstract : Chicken‐sugarcane sausage manufacturing process and product quality evaluation.