Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage

Rewaa A. A. Mohamed, Safaa, A. Limam;

Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage

Document Type : Original Article

Author

Safaa, A. Limam; Rewaa A. A. Mohamed

1Food Sci. and Tech., Dept., Fac. of Agric., Assiut Univ., Assiut, Eygpt; 2Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza

Abstract

In this study the effect of incorporation of chia seeds flour (CSF) by 2, 4 and 6% on storage stability of chicken sausage stored at 4±1°C for 21 days was investigated. Four formulations were developed using whole chicken meat as follows: Control (C), F1 (2% CSF), F2 (4% CSF) and F3 (6% CSF). The control and treated samples were filled in foam dishes and packed in polyethylene bags and stored immediately in a refrigerator (4±1°C) for 21 days, then were analyzed for TBA values and microbial quality. Chia seeds were analyzed for its total phenolic compounds (TPC) content which recorded 4.58 mg GAE/g CSF and antioxidant activity using DPPH radical assay presented 79.17% inhibition. TBA values were significantly increased (p<0.05) during storage period. At the end of storage, the TBA values recorded 1.853 mg MDA/Kg in F1, while it was 1.209 mg MDA/Kg in F3. Microbial measurements showed that, along storage period microbial counts significantly increased in control as well as treatments, but were within the standard limits. Control sample didn’t reach the 14^th day of storage and get spoiled. It was observed that, by increasing the percent of added CSF, decreasing in the microbial count statistically occurred; this indicates that chia seeds flour may have an antimicrobial effect.

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