Quality of smoked-cooked chicken sausage with soy flour and oil

Abstract

The study aimed to investigate the effect of different levels of soya flour and soya oil on the sensory attributes and nutritional qualities of smoked-cooked chicken sausages. The sausages were manufactured by replacing part of the chicken meat in four treatments with soya flour (T1 =0.0g; T2=94g; T3 =75g and T4 = 52g) and soya oil (T1=0.0ml; T2=56ml; T3=75ml; and T4= 98ml). The products were smoked, cooked and served to forty consumer panelists for sensory evaluation. Consumer panelists evaluated the appearance, texture, juiciness, flavor, taste and overall acceptability of the sausages using a 9-point hedonic scale. Other parameters determined were proximate composition, cooking yield and water holding capacity. The results from proximate composition showed no significant differences (p>0.01) in ash and moisture contents of all treatments. There were significant differences (p<0.01) in the protein contents, with T2 having the highest protein content and T4 having the lowest. It was observed that fat contents significantly increased (p<0.01) as the levels of inclusion of soy oil increased in sausage formulations, and T4 had the highest fat content. There were also significant differences (p<0.01) in water holding capacity, with T2 having the highest. No significant differences (p>0.01) were observed in the cooking yield and all the sensory attributes evaluated. It was concluded that using higher quantities of flour and lower oil levels resulted in higher protein contents of sausages. While incorporating lower quantities of flour and higher oil levels resulted in higher fat contents. But the levels of soya flour and soya oil used did not affect the sensory attributes of sausage. The best chicken sausage was obtained with 5.35% soya flour and 3.18% soya oil in product formulations.