Quality Improvement of the Chicken Sausage with Pepper Seed (Capsicum Annuum L.)

Yoo Kyeong Kim*

Department of Home Economics Education, Kyungpook National University, Daegu 41566, Korea.

Corresponding Author Email: yookim@knu.ac.kr

The chicken sausages were manufactured replacing part (8%) of chicken skin with powder (1%) and oil (7%) of pepper seed (Capsicum annuum L.). The replacement of chicken skin with pepper seed lowered the content of total fat, saturated fatty acids, cholesterol, and sodium in chicken sausages than that of the control by reducing 13.4%, 75.0%, 42.2%, 22.6%, respectively (p less than 0.05). In addition, the pepper seed retarded lipid oxidation in chicken sausages represented by lower TBARS value than that of the control in 14 days of storage at 4 °C (p less than 0.05). Even though pepper seed hardly changed textural properties of chicken sausages except decreasing hardness, it favorably affected sensory attributes such as appearance, flavor, and overall acceptability. In conclusion, the application of pepper seed in manufacturing chicken sausages improved nutritional value and sensory properties of the products, which could be a good alternative for the people in favor of low fat and healthy products.

Chicken; Nutritional Value; Pepper Seed (Capsicum Annuum L.); Sausage; Sensory Properties

[ HTML Full Text]