Impact of processing temperature and duration on physicochemical attributes of thermosonicated chicken sausage

Abstract

The demand for chicken sausages in India is rising owing to their convenience, versatility, and favourable nutritional profile. Conventional thermal processing is for microbial safety but accelerates nutrient degradation and adversely impacts product quality. In response to consumer preference for minimally processed foods, thermosonication is a hybrid non thermal technology combining mild heat and ultrasonic cavitation that offers promising alternative. In this study the chicken sausages are subjected to temperatures between 61?C to 70?C for durations of 25, 30, 35, and 40 minutes. The process parameters were evaluated for their effects on cooking loss, product yield and pH. Results indicated that thermosonication treatments significantly reduced cooking loss and enhanced product yield compared to conventional cooking methods. These findings underscore the potential of thermosonication as an efficient and sustainable processing technique for improving the quality attributes of meat products.