Poultry meat products especially sausage (hotdogs) is among the fastest growing food commodities on the markets in many parts of the world. In order to fulfil consumer’s desire for healthier chicken sausage, local chickens were used to process low-fat sausage using sunflower oil as pork-fat replacer. Chicken breast meat was extracted, ground, mixed with spices (ginger, garlic, chilli pepper, cloves, thyme, black pepper, white pepper, coriander, rosemary, cumin) which were used to replace the harmful chemical additives. Two different samples unpasteurized and pasteurized sausage were successfully processed. Microbiological and sensory analysis were carried out. The heat significantly decreased the microorganism level up to obtain an acceptable product according to the food quality assessment criteria. The mean score percentage showed that 84.66% of the panellists accepted the local chicken sausage. Purchase power Analysis revealed that more than 81% of the panellists declared that they will buy the product. This research work results successfully created a standardized method of sausage formulation using natural spices as preservatives and which can easily be adopted by households.

Pineapple, one of the most popular tropical fruits, is consumed in various forms including pasteurized pineapple juice. However, the heat treatment applied during pasteurization has an impact on the microbiological and nutritional qualities of these juices. This study consisted of evaluating the effects of artisanal practices on the microbiological and physicochemical properties of two pasteurized pineapple juice (70, 80 and 90°C for 10, 15 and 20 min). The produced juice had a satisfactory microbiological quality according to KEBS criteria. Physicochemical analyses revealed that the pH was similar for both juices, however the Brix degree of the preheated juice was significantly high (≈ 17.3 ± 0.2) than that of the non-preheated juice (≈ 15.3 ± 0, 2). The vitamin C content significantly decreased in the preheated juice (8.81 ± 0.22 mg/100 ml) than in the unheated one (11.45 ± 0.44 mg/100 ml) at the same time and as the time and temperature increased. Artisanal production practices allowed to obtain pineapple juice with a satisfactory microbiological quality but the nutritional quality was compromised.