Vol. 11, Special Issue 8 (2022)

Author(s):
Rushikesh A Kantale, Rajesh V Wagh, Manish K Chatli and OP Malav

Abstract:
Chicken meat sausages are a famous functional meat product in Western European countries, and it is also becoming progressively popular in India. Presently protein rich meat and meat products are essential components of any human diet. Chicken meat is widely accepted by consumers in India and throughout the world with minimum religious taboo. Lipid oxidation is a prime concern in the meat industry, and sausage has a higher fat content.Plant phenolic compounds are the most common source of natural antioxidants. Spinacia oleracea also known as spinach is an antioxidant-rich plant with beneficial phytonutrients and polyphenols. The goal of the study was to determine the best level of Spinacia oleracea leaves extract inclusion as a natural antioxidant in chicken meat sausages. Three distinct amounts of Spinacia oleracea leaves extract (T-1: 1.0 percent, T-2: 1.5 percent, and T-3: 2.0 percent) were included individually in chicken meat sausages and analysed for changes in physico-chemical, textural, and sensory analysis, as well as a control (without extract). The incorporation of 2 percent Spinacia oleracealeaves (SOL) extract was shown to be the most suitable for the manufacture of chicken meat sausages rich in natural bioactive phyto-extracts based on physico-chemical, sensory evaluation, and instrumental color, texture analysis parameters.