Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables

Abstract

The physicochemical, nutritional, sensorial and morphological properties of chicken frankfurters incorporated with selected vegetables (baby corn, cabbage, and carrot) were investigated. The incorporation of selected vegetables to formulate chicken frankfurters yielded significant differences in proximate compositions among the samples; the moisture, ash, fat, protein, and carbohydrate contents were 67.16 - 66.39%, 1.90 - 2.40%, 5.33 - 7.47%, 14.53 - 15.68%, and 8.75 - 11.09%, respectively. The folding test and pH values in control frankfurter (with the score of 5.00; pH 6.84) and chicken frankfurters incorporated with baby corn (with the score of 5.00; pH 6.88) showed significant difference as compared to commercial chicken frankfurter (with the score of 3.83; pH 6.70). Chicken frankfurters incorporated with baby corn and cabbage were significantly harder than commercial frankfurter due to different levels of fat. Scanning electron microscopy (SEM) on formulated frankfurters displayed less dense microstructure and prominent presence of fat globules as compared to control and commercial chicken frankfurters. Sensory evaluation on formulated and commercial frankfurters showed almost similar result in overall acceptance score. All formulated chicken frankfurters did not show significant difference in texture profiles (adhesiveness and springiness attributes). In conclusion, the incorporation of selected vegetables in chicken frankfurters yielded nutritional product, and decreased the costs of production without affecting the sensory attributes.