| Titles |
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English :
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Effect of cress (Lepidium sativum) seeds on quality of chicken sausage
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Arabic :
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تأثير حب الرشاد على جودة سجق الدجاج
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| Abstract |
The cress is grass-like plant and has numerous medical benefits and contains antioxidants and antimicrobial compounds. Therefore, the powder of cress seeds was used in this study to evaluate the effect its addition by various amounts in preservation of the chicken sausage quality. Five chicken sausage formula were prepared using the following amounts of cress seeds powder (0, 5, 10, 15 and 20 g/kg formula) and stored frozen for six months. Sensory evaluation was carried out at zero time, while, the physical, chemical and microbial analysis were carried out monthly. Sensory evaluation rdicated that the addition of cress seeds powder up to 15 g/kg improve sensory sausage properties (taste, aroma, color and texture). Cress seeds powdwr improve the physical properties of sausage compared to control sample by increasing water holding capacity (WHC),plasticity and emulsifying capacity (EC) and decrease cooking (boiling and frying) Iosses. During frozen storage, addition of cress seeds powder for sausage decrease changes in thiobarbituric acid (TBA) values, total volatile nitrogen (TVN) content and minimize microbial load. In conclusion, cress seeds powder can be used as seasoning to improve, the physical, chemical and microbial quality of chicken sausage and its application in other products need further work.
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| Publication year |
2011
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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