Enhancing chicken sausage quality: Investigating the impact of chicken skin fat and corn starch powder on physicochemical attributes, textural properties, and storage stability

Abstract

The aim of this research work is to investigate the effect of fat (chicken skin) and corn starch powder (CSP) at concentrations of 30%, 40% &50% and 5%, 10%, & 15% respectively in the physicochemical, textural, and quality characteristics of chicken sausage during the storage (4±2ºC) for 28 days. Physicochemical properties like protein, fat, colour, moisture content, water holding capacity (WHC), peroxide value, and pH; textural properties like hardness, cohesiveness, springiness, chewiness, and gumminess; and sensory parameters were evaluated. The colour “L” and “b” values, fat and overall acceptability of the chicken sausage increased as the level of chicken skin and CSP increases; in sensory evaluation the chicken sausage with 50% chicken skin and 15% CSP got the highest overall acceptability (7.8). All the textural parameters decreased as chicken skin and CSP increases. Storage studies implied that the chicken sausage stored in refrigerator for 28 days retained the quality of the sausages.