Effect of Concentrations of Basil Seed Gum on the Sensory Properties of Chicken Sausage

Abstract

Chicken meat is a low-fat, high-protein food that is increasingly growing in popularity around the world. Therefore, various food ingredients have been added to improve the characteristics of the chicken sausage. Among them, Basil seed gum (BSG) was extracted, and the effect of adding it in percentages of 0.5, 1.0, 1.5, and 2.0 % was studied as-a partial replacement-for animal fat in processed sausages and its effect on the proximate composition, sensory and quality characteristics of chicken sausages. The yield of gum extract was 17.5% on a dry-weight basis. Moreover, the results of analyzing the proximate composition of prepared sausage showed an increase in the moisture, protein, and ash percentage. However, the percentage of fat, carbohydrates, and caloric value in them decreased. The results also showed increased water holding capacity, emulsion stability, and cooking yield in the prepared sausages. In contrast, the percentage of cooking loss and loss of thaw loss decreased. It was also noted that the peroxide value, free fatty acids, and cholesterol decreased by increasing the concentration of gum added, up to 2%. Besides that, the addition of gum concentrations resulted in a clear improvement in the sensory characteristics and acceptability of the assessor, especially colour, tenderness, juiciness, and overall acceptability. It can be concluded from this research that the possibility of using BSG as a fat replacer to manufacture low-fat chicken sausages, which contributes to reducing the cost of sausage mixtures and giving a healthy, low-calorie product.