Effect of orange peel and Moringa oleifera extracts incorporation on quality of raw and cooked sausages

Abstract

The study was conducted to evaluate the effect of aqueous and ethanolic extracts of orange peel and Moringa oleifera leaves on the sensory, proximate and physico-chemical properties of raw meat emulsion and cooked chicken sausages. It was found that treatments incorporated with 3% extracts of orange peel and Moringa oleifera leaves were comparable during sensory evaluation to control and BHT (100ppm) sausages. Addition of extracts did not cause any deleterious effect on the physico-chemical quality and proximate composition of various treatments in case of both raw and cooked sausages. It was concluded that 3% extract of natural antioxidants can be incorporated in chicken meat to develop chicken sausages without having compromised any quality parameters.