Sensory Evaluation of Chicken Sausage as Influenced by Levels of Inclusion of African Basil (Ocimum gratissimum) Leaf Powder

摘要

This study investigated the effect of levels of inclusion African Basil leaf powder (ABLP) on sensory quality of chicken sausage. Two kilograms (2 kg) of chicken sausage per batch was prepared from deboned broiler meat. Conventional seasoning used in sausage production was replaced with ABLP at different levels (0%, 25%, 50%, and 75%). Data obtained on sensory evaluation was subjected to a one-way analysis of variance. The color of chicken sausage prepared with 0% ABLP was judged the best (7.27). Tenderness (5.20), juiciness (5.40), flavor (6.60), and acceptability (6.80) were higher (p<0.05) in chicken sausage samples with 0% ABLP.