Effect of processing conditions on quality of chicken sausages stuffed in different casings

Abstract

Freezing and chilling are the main low temperature preservation methods of meat products. Three types of Chicken sausage sample were prepared using Hog, Sheep and Devro (collagen) casings as a stuffing material and artificial (cellulose) used as control sample. Samples were vacuum packed and stored for 3 months at chilling (0 - 40C) and freezing (-180C) (slow and quick) conditions. Sample stuffed in sheep casing showed highest (11.84±0.22 %) cooking loss. Sample stored in chilling temperature shown the highest microbial count (1.9×106 cfu/g) within 2 weeks and lowest pH (6.57±0.04) which affect the sensory properties. Water holding capacity decreased in all types of casings with time. Storage temperatures significantly (P<0.05) affect the Lightness*(L*). Processing conditions have a significant (P<0.05) effect on texture of sausages. The highest purge loss observed (3.48±0.01%) in artificial casing with large diameter (28 mm). Microbial count was highest (7.5*105cfu/g) in sheep casing, but within the acceptable level. Quick frozen and unthawed samples have a longer shelf life than 3 months. Therefore quick freezing is the best method of storage than chilling and slow freezing methods.