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Microbial and Sensory Evaluation of Bangladeshi Frozen Chicken SAUsage

Shuvho Chakra Borty
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh, Bangladesh.

Md. Hiron Khan
Department of Quality Assurance, Golden Harvest Agro Industries Limited, Bhobanipur, Gazipur-1700, Bangladesh

Tanvir Ahammed
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh, Bangladesh.

Md. Ataul Gani
Department of Quality Assurance, RAK Pharmaceuticals Pvt. Ltd., Sreepur, Gazipur-1700, Bangladesh

Mohammad Nizam Uddin Chowdhury
Bangladesh Forest Department, Bangladesh

Md. Shirajum Monir
Bangladesh Fisheries Research Institute, Freshwater Station, Mymensingh-2201, Bangladesh.

Dr. Md. Alimul Islam
Professor
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh, Bangladesh.

Abstract/ Executive Summary:

The purpose of this study was to evaluate the microbiological safety and the effect of some synthetic chemicals with comparison to natural additives such as rosemary extract in preventing microbial growth and as a source of antioxidant by maintaining GHP as well as GMP of Bangladeshi processed chicken sausages with low fat content to correlate some scientific evidence in producing cancer and cardiovascular diseases by the consumption of meat product. Two experimental batches of chicken sausage were prepared according to Bangladeshi standard using different parameters of ingredients. Then centesimal parameter, P H and instrumental color of the product were analyzed according to standard protocol. A sensory parameter was also checked by ranking the acceptance level of consumers about different batches of chicken sausage. The sensory properties and the instrumental color parameter of two experimental batches of chicken sausage ‘A’ and ‘B’ were found almost similar in comparison to the commercial cured chicken sausage ‘C’ but quite dissimilar in comparison to commercial uncured sausage ‘D’. Total coliforms were observed 4.4 × 10 for sausage ‘A’ and 5.3 × 10 for sausage ‘B’, while the most probable number (MPN) for E. coli was 1.7 for both products. The counting of sulphite reducing Clostridium was 2 cfu/g and 3 cfu/g for both of the batches ‘A’ and ‘B’ consecutively. The coagulase-positive Staphylococci and lactose fermenting Salmonella was not found in any batches of chicken sausage.The results of this experiment clearly mentioned the possibility of producing safe and high quality chicken sausage with reduced fat content in Bangladesh by using natural pigments and antioxidants.

Keywords: Coliforms,Centesimal parameter,Rosemary extract, Sensory analysis, Chicken sausage

Location: Bangladesh Agricultural University, Mymensingh, Bangladesh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Chicken

Objectives:

1. To observe the microbial load, the centesimal composition, instrumental color in Bangladeshi processed fresh chicken sausages prepared with reduced fat content in different concentrations of carmine and rosemary extract

2. To verify the preference of consumers in accepting different color, tenderness, flavor and texture between the experimental batches of chicken sausage and commercially available chicken sausage.

Methodology:

All the birds used in this experiment were broiler and within the age of 28 to 35 days, average weight was 1.5 kg. All the chickens were sacrificed by knife and thrown into boil water for 40 seconds to 1 minute, and then feathers were removed. Then the chickens were processed for manufacturing chicken sausages. Two experimental batches ‘A’ and ‘B’ were processed according to a selected parameter by following the codes of Good Manufacturing Practice (GMP). Manufacturing of the chicken sausage used skin and bone less chicken flesh, then the flesh and skin were grounded and transported to the mixture machine where flake ice and other ingredients were added to improve the color and texture. After preparing the mixture, it was stuffed in nojex casing (food grade) and tied with thread for making a desired size. Then it was exposed to steaming and smoking chamber. The sausage were then stored in a dark chamber at -18^oC for twenty days. During the processing and manipulation room temperature was 17^oC and water used in the recipe was UV treated. All samples of chicken sausage were subjected for the measurement of P^H immediately before storage and at the end of storage. The P^H of two batches ‘A’ and ‘B’ were measured by glass electrodes which were placed directly into the mixed meat mass. The total protein, fat and moisture content of both batch ‘A’ and ‘B’ were measured according to the methodology provided by AOAC International, USA. To ensure the food safety by maintaining the proper food hygiene protocol the analysis of the microbial quality of both batches was determined before commencement of storage and at the end of storage at -18^oC temperature for twenty days through the determination of total and fecal coliform bacteria per gram of food using standard protocol. The presence of Staphylococcus spp., Clostridium spp. and Salmonella spp. were also evaluated. The pour plate technique recommended by American Public Health Association was applied using Standard Plate Count Agar medium (Oxoid-CM463) and incubated at 7°C for 10 days at the end of the storage -18^oC for twenty days. The pour plate technique recommended by American Public Health Association was applied using standard plate count agar medium (Oxoid-CM463) and incubated at 37°C for 24 hours at the end of the storage -18 o C for twenty days. The both experimental batches of chicken sausages ‘A’ and ‘B’ were compared with another two commercial brands of sausage ‘C’ and ‘D’. A total of 40 consumers were occupied in separate booths on the exposure of white light at 25 o C temperature. The both raw and fried samples were tested in three steps. In first step the sensory evaluation was done for checking proper color and appearance of raw sausages before frying, it was performed for ranking the preference of consumers when they were showed a product over another. The ‘A’ and ‘B’ batches of chicken sausages were thawed for balancing temperature in refrigerator for 24 hours. The samples were then served randomly in plastic cups. The results were statistically analyzed according to the method stated by Newell, which defines the value of critical differences between the total ordering at level of 5%. The fried sausages of both experimental batches were evaluated by nine point hedonic scale, where 1 was stands for disliked extremely, 2 was for disliked much,3 was for disliked moderately, 4 was for disliked slightly, 5 was for neither liked nor disliked, 6 was for liked slightly, 7 was for liked moderately, 8 was for liked very much and 9 was stands for liked extremely. The purchase tendency of processed products was measured by a five point scale where (1) I would certainly buy, (2) I would probably buy, (3) maybe I would buy / not buy, (4) I would probably not buy, and (5) I would certainly not buy. The sensory analysis was done.

Source of Information: Asian J. Med. Biol. Res. 2015, 1 (3), 463-470; ISSN 2411-4472 (Print) 2412-5571 (Online)

Article Link (Online Journal): doi: 10.3329/ajmbr.v1i3.26463, www.ebupress.com/journal/ajmbr

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The result of this study is clearly indicated the possibilities of producing high quality chicken sausage by using natural antioxidants in Bangladesh. Avoiding the use of nitrate is exhibiting more fruitful result to produce chicken sausage in a preferable quality without significant alteration of color, tenderness, flavor and texture. Maintenance of proper hygienic protocol is necessary to satisfy GHP as well as GMP. The microbial load of raw chicken sausage was observed in this study found within the acceptable range. Handling, processing and manipulation should be maintained in an aseptic manner thus the microbial load will be decreased. Practicing GHP will improve the quality of the product and reduce the probability of spoilage during storage. Maintenance of proper temperature during processing, storage, transportation, distribution and retailing is very much important. Improper maintenance of temperature will facilitate multiplication of spoilage causing bacteria thus the bacterial activity will alter the color, flavor, texture and nutritional facts of produced chicken sausage. Frozen meat product such as chicken sausage is becoming very popular in Bangladesh. Increasing production of such product in an industrial manner may be able to fulfill native demand as well as can initiate exporting opportunities across the world.

Knowledge Management: Journal