Product Development of Reduced Fat Chicken Holy Basil Sausage Using Konjac Flour in Combination with Xanthan Gum

Abstract

The research entitled development of reduce fat chicken holy-basil sausage product using konjac flour in combination with xanthan gum had the objectives  (1) to study and develop reduced fat chicken holy-basil sausage product using konjac flour in combination with xanthan gum, (2) to study consumer acceptance of reduced fat chicken holy-basil product  using konjac flour in combination with xanthan gum and (3) to study the quality characterictics of product  changes during storage while kept for 28 days at refrigerator temperature (1-4 degree Celsius). The optimization of a formula for the product  was studied. It  was shown that chicken breast  was used as main ingredient, and pork  lard, sugar, salt, chili, garlic, holy-basil, mixed phosphate,  fat replacers and wheat flour were added as minor ingredients. The optimum amounts of minor ingredients were 10.00, 2.50, 1.50, 5.00, 5.00, 7.00, 0.10, 8.00, and 10.00 percent of main ingredient, respectively. Prague powder was also added in the formula at 0.05 percent of main ingredient. The product was stored at refrigerator temperature (1-4 degree Celsius) and its quality characteristics were monitored for 28 days. The results presented that the water activity (a_w) was stable for the whole storage time, whereas TBA values increased until day 24 of storage and decreased until the end of storage time. For texture analysis, the storage time had no effect on hardness (p > 0.05) but springiness, cohesiveness, gumminess and chewiness significantly changed (p < 0.05). Total count of bacteria gradually increased during storage time, so it indicated that the shelf life of product  was not longer than 16 days.  Anaerobe thermophilic bacteria and anaerobe mesophilic bacteria were not detected at the whole shelf life. The consumer acceptance was evaluated by consumers aged 15-50 years old using 9-point hedonic scales. The reduced fat chicken holy-basil sausage product using konjac flour in combination with xanthan gum  was accepted from consumers at moderately like to very like.