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Title: Addition of Sweet Potato Powder and Olive Oil as Fat Replacer in Chicken Sausages Coated with Carom Essential Oil
Authors: Maira Anam, Muhammad Tuseef, Tayyaba Gull, Aysha Saleem, Amina Jamil, Muhammad Yaser Khan, Jahan Zaib Ashraf
Journal: RADS Journal of Food Biosciences (JFBS)
| Category | From | To |
|---|---|---|
| Y | 2024-10-01 | 2025-12-31 |
Publisher: Jinnah University for Women, Karachi
Country: Pakistan
Year: 2023
Volume: 2
Issue: 1
Language: English
Keywords: Sweet potato powderCarom essential oilThiobarbituric acid reactive substanceAntioxidant
Sausage consumption is associated with a number of diseases, including cardiovascular disease and obesity because of their high fat content. Sweet potato can be used to substitute fat. Olive oil can be used to minimize the risk of cardiovascular diseases and cancer. The essential oil of carom has a variety of therapeutic properties, including antioxidant activity. This study was conducted to produce low-fat chicken sausages and shelf-life extension by applying carom oil coating. Chicken skin was substituted with 5%, 10%, and 15% sweet potato powder and 5% olive oil. Chitosan was used as coating with 2% carom essential oil. To evaluate various attributes, physicochemical analysis, texture, and color analysis, cooking yield, emulsion stability and sensory analysis were performed. According to proximate analysis, crude fat content of T1 at 0 day was the highest i.e., 14.22 and T3 at 0 and 7 day was lowest i.e., 10.57. pH was also examined and found that T0 at day 14 contains the lowest amount of pH i.e., 6.05 and T0 at day 0 contains the highest amount of pH i.e., 6.36. TBARS value of T0 at 14 day was highest i.e., 0.46 and T1 at 0 day was lowest i.e., 0.12. The panelists were asked to perform sensory evaluation. In term of overall acceptability, T2 (10% sweet potato powder and 5% olive oil) was preferred. Finally, it can be claimed that developed chicken sausages can be labeled as low-fat chicken sausages with lower deterioration because of using carom essential oil coating.
To produce low-fat chicken sausages with extended shelf-life by substituting chicken skin with sweet potato powder and olive oil, and applying a chitosan coating containing carom essential oil.
Chicken sausages were prepared with varying percentages of sweet potato powder (5%, 10%, 15%) and olive oil (5%), replacing chicken skin. A chitosan coating with 2% carom essential oil was applied. Physicochemical analysis (proximate composition, pH, TBARS), texture analysis, color analysis, cooking yield, emulsion stability, and sensory evaluation were performed over 14 days of refrigerated storage.
graph TD
A[Preparation of Sweet Potato Powder] --> B[Preparation of Chicken Sausages];
B --> C[Addition of Sweet Potato Powder and Olive Oil];
C --> D[Coating with Chitosan and Carom Essential Oil];
D --> E[Refrigerated Storage 14 days];
E --> F[Physicochemical Analysis];
F --> G[Texture Analysis];
G --> H[Color Analysis];
H --> I[Cooking Yield];
I --> J[Emulsion Stability];
J --> K[Sensory Evaluation];
K --> L[Data Analysis and Conclusion];
Sweet potato powder and olive oil are effective fat replacers in chicken sausages, contributing to reduced fat content and potential health benefits. Carom essential oil acts as a natural antioxidant and antimicrobial agent, extending shelf-life. The study's findings on moisture, fat, protein, pH, TBARS, texture, color, cooking yield, emulsion stability, and sensory attributes are discussed in relation to previous research.
- Crude fat content ranged from 10.57% to 14.22%.
- pH ranged from 6.05 to 6.36.
- TBARS values ranged from 0.12 to 0.46 mg/kg.
- Treatment T2 (10% sweet potato powder and 5% olive oil) was preferred in terms of overall acceptability.
- Carom essential oil coating helped reduce deterioration and allowed for labeling as low-fat chicken sausages.
The developed chicken sausages, utilizing sweet potato powder and olive oil as fat replacers and coated with carom essential oil, offer a healthier, low-fat alternative with improved shelf-life. The combination of natural ingredients aligns with consumer trends for minimally processed foods.
- Crude fat content of T1 at 0 day was 14.22%, and T3 at 0 and 7 days was the lowest at 10.57%. (Confirmed in text)
- pH ranged from 6.05 to 6.36. (Confirmed in text)
- TBARS value of T0 at 14 days was 0.46, and T1 at 0 day was the lowest at 0.12. (Confirmed in text)
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