Effect of Incorporation of Ground Peanut Seed on the Quality of Low-fat Chicken Sausages

Aim: To the present study aimed to develop and standardize the sausages prepared from the meat of spent broiler breeder hens and also to improve the functionality by using ground peanut seed as a partial animal fat substitute based on physicochemical, proximate, and sensory properties of the product.

Background: The fatty acid profile of meat and meat products can be changed by supplementing animal feeds with monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) or by adding different lipids into meat products during processing.

Methodology: The present work was done at the Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Chittoor District, Andhra Pradesh India. The duration of the study was 2 years (2018 to 2019). The study conducted six numbers of trials to develop and standardize functional chicken sausages fortified with ground peanut seed by utilizing cheaply available meat from spent broiler breeder hens. Ground peanut seed was used at three different levels as a fat replacer in order to study the influence of its addition on the physicochemical, proximate, fatty acid composition, and sensory evaluation of functional chicken sausages.

Results: Results showed that functional chicken sausages fortified with ground peanut seed at 10% level were found to have significantly (P<0.05) higher pH, cooking yield, emulsion stability, hardness, crude protein, crude fiber, total ash, PUFA/SFA ratio, mono and polyunsaturated fatty acids and significantly lower moisture, crude fat, cholesterol and saturated fatty acids when compared to the control and rest of the peanut seed fortified sausages with no significant difference was observed in sensory scores. Linoleic and oleic acid percent of low-fat chicken sausages increased with increased level of addition of ground peanut seed and highest value was recorded in T3 sausages.

Conclusion: Replacing chicken fat with ground peanut seeds makes it possible to develop a healthy fatty acid profile and fiber-enriched chicken sausages. It is concluded that ground peanut seed will be the better alternative to replace chicken fat to develop functional chicken sausages with a healthy fatty acid profile and rich fiber content without affecting consumer acceptability.