Production of chicken sausage (Cobb 500 (Smith, 1992)): caracterisation of Physicochemical, microbiological and sensorial qualities.

Qualities of chicken sausage produced in Cameroon

https://doi.org/10.18535/ijsrm/v6i8.ft01

Authors

  • KAPCHE LEUNGUE Clotilde Ella The University of Maroua, The National Advanced School of Engineering of Maroua. P.O. Box 46 Maroua – Cameroon., Cameroon
  • NDIH Aimé Christian The University of Maroua, The National Advanced School of Engineering of Maroua. P.O. Box 46 Maroua – Cameroon, Cameroon
  • GOUDOUM Augustin The University of Maroua, The National Advanced School of Engineering of Maroua. P.O. Box 46 Maroua – Cameroon, Cameroon
  • Dr. Aboubakar Departement of Biological sciences, Cameroon
  • ABDOU BOUBA Armand The University of Maroua, The National Advanced School of Engineering of Maroua. P.O. Box 46 Maroua – Cameroon, Cameroon
  • MBOFUNG Carl Moses The University of Bamenda, School of Technology. P.O. Box 39 Bambili – Cameroon, Cameroon
Vol. 6 No. 08 (2018)
Food Science and Technology
August 8, 2018

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The aim of this work is to produce chicken sausage, hence, increasing the added value of chicken. The physicochemical and sensorial qualities were evaluated. Microbial quality was investigated during a period of one month under vacuum storage conditions at 4°C. From the results, it appears that the physicochemical parameters of chicken meat before processing and chicken sausage showed a significant (p<0.05) difference. The chicken sausage compared to the chicken meat, presents good physicochemical characteristics (an acidic pH of about 5.1, a lowered water content of 67.33 ± 0.76 % to 60.00 ± 0.87% and a relatively high water retention capacity from 28.85 ± 1.46% to 69.24 ± 0.52%) for its better preservation. The microbiological quality of chicken sausage was studied over a period of four weeks under one storage condition (4°C) and showed that the chicken sausage is fairly safe for consumers compared to the recommended levels (absence of salmonella, a total mesophilic aerobic flora of 2.6.103 ± 3.8.102 CFU/g of product, a rate of Staphylococcus aureus, Escherichia coli respectively 2.05.101±3.2 and 6.8±3.2 CFU/g of product) after four weeks chilling storage. The chicken garlic sausage was the best sample appreciated by consumers organoleptically with a percentage of 77.02%. Therefore, processing of chickens in chicken sausage can be a technological center to explore.