Volume 44, Issue 3, January 2025, Pages 725–731
Agoura Diantom1, Nerine Akwa2, Yao Hoekou3, Akpéné Akakpo4, Bouraïma Djeri5, and Damintoti Karou6
1 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
2 Centre d’Excellence Régional sur les Science Aviaires (CERSA), Université de Lomé, Togo
3 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1 BP 1515 Lomé 1, Université de Lomé, Togo
4 Centre d’Excellence Régional sur les Science Aviaires (CERSA), Université de Lomé, Togo
5 Laboratoire de Microbiologie et de Contrôle de Qualité des Denrée Alimentaires (LAMICODA) Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
6 Centre d’Excellence Régional sur les Science Aviaires (CERSA), Université de Lomé, Togo
Original language: English
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Author Keywords: poultry, sausage, pasteurization, physicochemical, microbiology.
Agoura Diantom1, Nerine Akwa2, Yao Hoekou3, Akpéné Akakpo4, Bouraïma Djeri5, and Damintoti Karou6
1 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
2 Centre d’Excellence Régional sur les Science Aviaires (CERSA), Université de Lomé, Togo
3 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1 BP 1515 Lomé 1, Université de Lomé, Togo
4 Centre d’Excellence Régional sur les Science Aviaires (CERSA), Université de Lomé, Togo
5 Laboratoire de Microbiologie et de Contrôle de Qualité des Denrée Alimentaires (LAMICODA) Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
6 Centre d’Excellence Régional sur les Science Aviaires (CERSA), Université de Lomé, Togo
Original language: English
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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.
Author Keywords: poultry, sausage, pasteurization, physicochemical, microbiology.
How to Cite this Article
Agoura Diantom, Nerine Akwa, Yao Hoekou, Akpéné Akakpo, Bouraïma Djeri, and Damintoti Karou, “Characterisation of microbiological and sensory properties of chicken sausage processed with natural preservatives,” International Journal of Innovation and Applied Studies, vol. 44, no. 3, pp. 725–731, January 2025.
