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American Journal of Food Science and Nutrition (AJFSN)

Impact of sesame (Sesamum indicum) flour incorporation on the quality of chicken sausages during the fermentation stage

(This article belongs to Vol - 03, Issue - 01)
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Abstract

Sesame flour is a rich source of antioxidant and bioactive components. The impact of the incorporation of sesame flour in S1 batch (80% chicken fillet, 18 % veal fat and 2% sesame flour) and S2 batch (80% chicken fillet, 16% veal fat and 4 % sesame flour) compared to Control batch (80% chicken fillet and 20% veal fat) on the physico-chemical, colour and structure parameters during the fermentation of chicken sausages was investigated. Results showed that the incorporation of sesame significantly increased the moisture and protein contents and decreased ash and thiobarbituric acid reactive substances (TBARS) levels. These changes induced an impact at the molecular structure determined by fluorescence spectroscopy since the shapes of the fluorescence spectra was modified according to the recipes. This trend was confirmed by the excellent prediction of pH (R2 = 0.95) and moisture (R2 = 0.95) values from fluorescence spectra.

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American Journal of Food Science and Nutrition (AJFSN) ISSN 2212-7866 Published by SDIP, London, United Kingdom.
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