A COMPARATIVE STUDY ON EFFECT OF GARLIC AND CORIANDER ON PROXIMATE COMPOSITION AND PHYSICO-CHEMICAL PARAMETERS OF CHICKEN SAUSAGE*

摘要

Chicken sausages were prepared to evaluate the effects of garlic and coriander on proximate composition and physico-chemical parameters during refrigeration storage (4 ± 1°C) on 0th, 3rd, 7th, 14th and 21st day. Based on Mean scores of sensory evaluation of chicken sausages treated with different concentrations (2%, 3% and 5% w/w) of coriander and garlic, 3% w/w garlic and 3% w/w coriander treatment was selected the best concentration for further study. pH, emulsion stability, cooking loss and proximate composition of control and treated samples were evaluated. Garlic and coriander showed highly significant (P<0.01) impact on the proximate composition of chicken sausages but there was no significant effect of storage period on the moisture, protein, fat and total ash content during refrigeration storage. pH showed an increasing trend (P<0.01) at the early part of storage up to 7 days, thereafter decreased gradually in all the treatment groups and control. The emulsion stability andcooking yield were found to be highest for garlic treated chicken sausage followed by coriander and control.