Influence of incorporation of ground sesame seed as fat replacer on the functionality of spent broiler breeder hen chicken sausages

Abstract

Spent broiler breeder hen meat was utilized for the development of functional chicken sausages fortified with ground sesame seed at three different levels as fat replacer in order to study the influence of addition of ground sesame seed on physico chemical, proximate, fatty acid composition and sensory evaluation of functional chicken sausages. Functional chicken sausages fortified with ground sesame seed at 10% level were found to have significantly (P<0.05) higher pH, cooking yield, emulsion stability, hardness, crude protein, crude fiber, total ash, PUFA/SFA ratio, mono and poly unsaturated fatty acids and significantly lower moisture, crude fat, cholesterol and saturated fatty acids when compared to the control and rest of the sesame seed fortified sausages but no significant difference was observed in sensory scores. The results suggested that replacement of animal fat with ground sesame seed is possible to develop healthy fatty acid profile and fiber enriched sausages.