Addition of Sweet Potato Powder and Olive Oil as Fat Replacer in Chicken Sausages Coated with Carom Essential Oil

Abstract

Sausage consumption is associated with a number of diseases, including cardiovascular disease and obesity because of their high fat content. Sweet potato can be used to substitute fat. Olive oil can be used to minimize the risk of cardiovascular diseases and cancer. The essential oil of carom has a variety of therapeutic properties, including antioxidant activity. This study was conducted to produce low-fat chicken sausages and shelf-life extension by applying carom oil coating. Chicken skin was substituted with 5%, 10%, and 15% sweet potato powder and 5% olive oil. Chitosan was used as coating with 2% carom essential oil. To evaluate various attributes, physicochemical analysis, texture, and color analysis, cooking yield, emulsion stability and sensory analysis were performed. According to proximate analysis, crude fat content of T1 at 0 day was the highest i.e., 14.22 and T3 at 0 and 7 day was lowest i.e., 10.57. pH was also examined and found that T0 at day 14 contains the lowest amount of pH i.e., 6.05 and T0 at day 0 contains the highest amount of pH i.e., 6.36. TBARS value of T0 at 14 day was highest i.e., 0.46 and T1 at 0 day was lowest i.e., 0.12. The panelists were asked to perform sensory evaluation. In term of overall acceptability, T2 (10% sweet potato powder and 5% olive oil) was preferred. Finally, it can be claimed that developed chicken sausages can be labeled as low-fat chicken sausages with lower deterioration because of using carom essential oil coating.