Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

• Main Authors: Anna Cecilia Venturini, Ângela Dulce Cavenaghi, Carmen Josefina Contreras Castillo, Eliane Marta Quiñones
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-09-01
• Series: Food Science and Technology
• Subjects: composição centesimal; cor instrumental; teste de aceitação; salmonella; clostridium
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300012&lng=en&tlng=en

The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.