EGG sausage standardization and their quality studies under refrigeration temperature

Introduction

The Poultry Industry is one of the fastest-growing segments of the livestock sector. India stands in 2 nd position in egg production and 5 th position in meat production. The total egg production in the country is 142.77 billion numbers during 2023-2024. The egg production has increased by 3.17% as compared to previous year (2022-2023). The per capita availability of egg is 103 eggs per annum. The total egg production from commercial poultry is 114.92 billion numbers (Livestock census, 2024). Eggs are considered as a highly nutritious product. For thousands of years, eggs and egg product have represented an important part of human diet as they are easy to digest and rich in nutrient, containing proteins, minerals, fats and vitamins etc. Eggs naturally possess functional properties like good emulsifying, binding, coagulation and stabilizing abilities which are essential characteristics in manufacturing processes (Stadelman and Cotterill, 1996) [17] . Fresh eggs are difficult to transport. Since, they are bulky, fragile and highly perishable. Moreover, they cause difficulties in stuffing of the sausage mixture into the casing during processing, due to high juiciness and break when cooked. (Attanayake and Jayasena, 2011) [3] . This study was designed to prepare egg sausage using whole eggs, chicken meat, binders and spices. Keeping the above information in view, the present research work has been carried out with the following objectives. 1. To standardize the preparation of egg sausage 2. To study the physio-chemical of egg sausage under refrigerated storage conditions.

Materials and Methods

The experimental design had five treatments T1, T2, T3, T4 and T5 given in Table 1 and flow diagram for preparation of egg sausage also given. The experimental design had five treatments, the first treatments (T1) contained whole eggs at 35 percent and meat at 35 percent, the second treatment (T2) contained whole eggs at 68 percent, the third treatment (T3) contained whole eggs at 68 percent, wheat flour at 5 percent by replacing the corn flour, the fourth treatment (T4) contained egg white at 68 percent, the fifth treatment (T5) contained egg white at 58 percent and meat at 10 percent. The remaining ingredients were same for all treatments.

The prepared sausage was packed in a Low-Density Poly Ethylene (LDPE) package and stored at chilling (5±2°C).

Flow diagram for preparation of egg sausage

Cooking yield

The weight of the egg sausage was measured before and after cooking. The yield was calculated and expressed as percentage of weight of sausage before cooking.

pH

The pH of the egg sausage was measured as per the method recommended by Trout et al. (1992). The pH was measured by using a digital pH meter (Model: ELICO LI 617 pH Meter) equipped with a combined glass electrode. Take 10 g of sample and add 90 ml of distilled water and homogenize in a laboratory blender for one minute. The pH meter was calibrated with a buffer solution, which was closer to the sample to be analysed. The pH was measured by immersing the glass electrode of the digital pH meter in the sample.

Water holding capacity

The water holding capacity of egg sausage was estimated by adopting the method recommended by Hamm (1990) [7] with slight modifications. 500 mg of sample was taken and placed in Whatman no. 42 filter paper. The filter paper was placed in between glass slides and applied pressure of 2 kg (40psi) on it for 5 minutes. Weigh the sausage flake after pressing.

Water holding capacity expressed in percentage (%)

Tyrosine value (TV)

The method described by Strange et al. (1977) [18] was used.

Trichloroacetic acid (TCA) extract was prepared by blending 2 g of sample with 10 ml of 20 percent trichloroacetic acid solution for 2 minutes. After homogenization, the contents were transferred to a beaker, mixed and filtered through Whatman filter paper No. 42. Take 2.5 ml of TCA extract, to that add 2.5 ml distilled water. To that 10 ml of 0.5N NaOH and 3 ml of diluted Folin and Ciocalteau reagent was added.

After thoroughly mixing, the test tube was kept in a dark place at room temperature for 30 minutes for colour development.

The optical density value was measured at 730 nm using a UV-VIS spectrophotometer. Tyrosine value was calculated as mg tyrosine per g of sample after referring to a standard graph which was prepared as per the procedure described by Pearson (1968).

Thiobarbituric acid value (TBA Value)

Thiobarbituric acid number was determined by a modified method as described by Strange et al. (1977) [18] with little modification in the technique. Take 3 ml of Trichloroacetic acid (TCA) extract in a test tube and add 3 ml of Thiobarbituric acid (TBA) reagent. Thiobarbituric acid reagent was prepared by dissolving 0.2833 g of Thiobarbituric acid in a sufficient quantity of distilled water and the volume was made up to 100 ml with distilled water. The test tubes containing the sample were placed in a water bath at 100 o C for 30 min along with the control test tube. The test tube was cooled in running water for about 10 min. The optical density value was measured at 530 nm in a spectrophotometer. The value of the TBA number was calculated as mg Malonaldehyde per g of sample.

Statistical Analysis

The data obtained in this study were analysed using one-way ANOVA to arrive at meaningful interpretation as per the method suggested by Snedecor and Cochran, 1994.

Results and Discussion

Cooking yield

The mean (± S.E.) cooking yield of egg sausage was presented in Table 2. T3 (99.67±0.21) had significantly higher (P<0.01) cooking yield percent when compared to T4 (98.33±0.21). There was no significant difference (P<0.01) noticed between the treatment groups T1, T2 and T5 in cooking yield percent.

Based on the findings, it was concluded that the addition of 5% wheat flour resulted in considerable improvement in the cooking yield of egg sausage. When starch was added it decreased the cooking loss (Jeng-Yune Li et al., 2003) [9] . The addition of broiler meat and reduction of fat content increased the cooking yield and emulsion stability (Meltem Serdaroglu and Ozlem Degirmencioglu (2004) [11] and Subhasish Biswas et al. 2006) [5] .

The mean (± S.E.) pH of egg sausage during refrigerated storage (5±2 o C) from 0 to 7 days presented in Table 3. The pH observed on 0, 4 th and 7 th day of the refrigerated storage showed no significant (P>0.05) difference with increase in storage days. The overall mean pH value increased numerically from T1 to T2. The result of the study was accordance with earlier work done by Shukla et al. (2020) [15] , Hossain et al. (2021) [8] and Ali et al. (2022) [1] who found that during the storage period, overall pH value was slightly increased in chicken patties and broiler breast sausage. The addition of egg white treatment had a neutral pH value of 7.0 at the time of the frozen storage period. The addition of whole egg had a pH of 6.67 ± 0.21. Similar to the present study, earlier work done by Pasdar Hussain et al. (2016) [13] found that the chicken meatballs, chicken kabab and chicken fillets had lower pH values.

Water holding capacity (percent)

The mean (± S.E.) water holding capacity of egg sausage during refrigerated storage (5±2 o C) from 0 to 7 days presented in Table 4. The treatment groups showed no significant difference in water holding capacity percent observed on 0 day. The water holding capacity percent observed on 0, 4 th and 7 th day of the refrigerated storage significantly (P<0.05) decreased with increase in storage days. The overall mean water holding capacity percent of T1 (73.09±1.72) increased numerically when compared to other treatment groups during refrigerated storage. The result of this study was similar to Muthia et al. (2012) [12] who noticed that the incorporation of egg white at 1percent in duck meat sausage decreased the waterholding capacity. The result of the present study was in accordance with by Hamidon et al. [6] who recorded chicken sausage water holding capacity of 99.97 percent. When the storage period increases, the percent of water holding capacity of the product was decreases. Because the bacterial growth consumes dissolved oxygen and organic matter, which leads to reduction in water quality and capacity to hold dissolved gases. Because the storage period increased, the percent of water holding capacity of the product was decreased. For reason that bacterial growth consumes dissolved oxygen and organic matter, leading to a reduction in water quality and capacity to hold dissolved gases.

The mean (± S.E.) tyrosine value of egg sausage during refrigerated storage (5± 2 o C) from 0 to 7 days are presented in Table 5. There was no significant (P>0.05) difference in tyrosine values observed up to 7 days of refrigerated storage. The tyrosine value observed on 0, 4 th and 7 th day of the refrigerated storage showed no significant difference (P>0.05) with increase in storage days. The overall mean tyrosine value of T1 (0.82±0.09) had decreased numerically when compared to other treatment groups during refrigerated storage period. The results were similar to the Shukla et al. (2020) [15] and Sangtam et al. (2022) [14] who found that tyrosine values were gradually increased during the refrigerated storage period. Similar increases in the values were recorded in tyrosine values during storage, but the values did not differ significantly (P<0.05) during the entire refrigerated. The initial increase in tyrosine values might be due to variations in the denaturation of proteins during cooking of products. Further increase in tyrosine values during storage might be due to the breakdown of proteins.

The mean (± S.E.) Thiobarbituric acid value (mg Malonaldehyde/g) of egg sausage during refrigerated storage (2 to 7 o C) from 0 days to 7 days was presented in Table 6. There was no significant difference between the treatment groups up to 7 days. The higher Thiobarbituric acid reactive substance (TBARS) value noticed during refrigerated storage period. This might due to the production of acidic metabolites by lipid oxidation Kandeepan et al. (2010). The interaction within treatment groups in various storage periods showed no significant difference (P<0.05) in TBA values T1, T2, T3 and T4 treatment groups. However, the treatment T1 had decreased mean TBA value (0.82±0.33) when compared to other treatment groups at refrigerated storage period.

Conclusion

To conclude, the present study revealed that sausage can be prepared by incorporating egg replacing the meat. The combination of T1 meat (35percent) and egg (35percent) had higher organoleptic scores with low physio chemical changes when compared with other combinations. The prepared egg sausage can be stored under refrigerated conditions with acceptable changes in physico-chemical up to one week.

Acknowledgement

AcknowledgementThe authors are thankful to College of Poultry Production and Management. Tamil Nadu Veterinary and Animal Sciences University for providing laboratory facilities to carry out the research work.

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