Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions

Abstract

ABSTRACTWe aimed to explore the physiochemical and microbiological attributes of cooked chicken sausages, incorporating sesame seeds, whey protein isolate (WPI), and guar gum (GG) as non-meat replacers. Both control and sausage samples were subjected to storage under refrigeration (4°C ±1°C) and frozen (−8°C ±1°C) conditions. The pH values of the chicken sausages exhibited a significant upward trend (p .05) by the addition of WPI and GG under freezer conditions. Consequently, it can be inferred that the cooked chicken sausages can be safely stored under frozen conditions for a duration of 60 days.

Keywords

• chicken sausages
• sesame seeds
• whey protein isolate
• microbiology
• guar gum