Effect of sodium alginate on the quality of chicken sausages

Abstract

The study was conducted to find out the effect of adding different levels of sodium alginate on the sensory, physicochemical, biochemical and microbiological properties of fresh and preserved chicken sausage. Chicken sausage samples were divided into three treatment groups: T1 (Control group), T2 (2% sodium alginate) and T3 (4% sodium alginate). The sensory qualities like color, juiciness, tenderness and overall acceptability were increased with different treatment levels and decreased with increase of days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels and increased with the enhancement of days of intervals. Crude Protein (CP) content decreased significantly (p<0.05) with different treatment levels and days of intervals. Ether extract (EE) content decreased significantly (p<0.05) with different treatment levels and decreased with the increase of the days of intervals. Ash content increased significantly (p<0.05) with different treatment levels and increased with the increase of days of intervals. At different treatment levels and days of intervals, cooking loss decreased and pH value increased. Free fatty acid (FFA), peroxide value (POV) and 2-thiobarbituric acid (TBA) value were decreased significantly (p <0.05) with different treatment levels but increased with days of intervals and, total yeast mould count (TYMC) were decreased with different treatment levels and days of intervals. Therefore, 4% sodium alginate can be recommended as a source of antioxidant in chicken sausage.