SHELF-LIFE OF SPENT CHICKEN SAUSAGE AND ITS ORGANOLEPTIC QUALITIES

A study to determine the shelf-life of spent chicken sausage and its organoleptic qualities was carried out with the objectives to assess the storage stability and sensory qualities of spent chicken sausage stored at chilling (6±1oC) and freezing (0oC) temperature using commonly available packaging materials like Polypropylene (PP) and Low Density Polyethylene (LDPE) in comparison with sausages from broiler meat. Three batches of sausage were prepared and subjected for physico-chemical properties (Emulsion stability, cooking yield, pH, TBA), Microbial quality (TPC, Psychrotrophs, Yeast and Mould counts) and sensory analysis (9-point hedonic scale) at 0, 3, 6, and 9th days of storage. Emulsion stability and cooking yield were higher in broiler meat than in spent hen meat. Proximate composition revealed a higher fat per cent in spent hen sausage whereas protein per cent was similar in both the meat studied. Microbial studies revealed a linear increase in the counts from 3rd day of storage onwards at chilling temperature. At freezing temperature the counts remained static upto 9th day of storage. The product retained its sensory value in LDPE or PP materials for 6 days under freezing and 3 days at chilling temperature in home refrigerators.