Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid on the Quality of Chicken Sausages

Publication Date : 08/04/2016


Author(s) :

S.D KARLE , S.N RINDHE , S.U SURYAWANSHI , SUBHASH KUMAR , R.B. GADE.


Volume/Issue :
Volume 2
,
Issue 4
(04 - 2016)



Abstract :

The study was aimed at optimizing the pH hurdle during the process of development of shelf stable chicken sausages using hurdle technology. Different levels of emulsion pH (5.50, 5.70 and 5.90) adjusted with lactic acid were tried to develop acceptable quality of chicken sausages. It is observed that the sensory scores for appearance and flavour of the products made from emulsion with 5.70 were comparable to control. As the emulsion pH reduced, the sensory scores for juiciness, texture and overall palatability decreases significantly (P<0.05). Emulsion stability, cooking yield, moisture and fat content of chicken sausages decreased significantly (P<0.05) with decrease in emulsion pH level. Among the treatments emulsion stability and cooking did not differ significantly for emulsion pH 5.90 and 5.70. Key words: Lactic acid, quality characteristics and chicken sausages


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