Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties-Reference-Cited by-同舟云学术

Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties

Published:2023-08-31 Issue:2 Volume:11 Page:666-675
ISSN:2322-0007
Container-title:Current Research in Nutrition and Food Science Journal
language:en
Short-container-title:Curr Res Nutr Food Sci

Author:

Haddad Moawiya A.¹^ORCID,Al –Dalain Sati Y.²^ORCID,Al-Fraihat Ahmad H.³^ORCID,Parisi Salvatore⁴^ORCID,Parisi Carmelo⁵^ORCID,Arabiat Shereen⁶,Alqaraleh Samer Y.⁷^ORCID

Affiliation:

1. 1Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan.

2. 2Department of Medical Supports, Al-Karak, University College, Al – Balqa Applied University, Jordan kingdom.

3. 3Department of Applied Science, Ajloun University College, Al-Balqa Applied University, Ajloun, Jordan.

4. 4Lourdes Matha Institute of Hotel Management and Catering Technology, Kuttichal, Thiruvananthapuram, Kerala, India.

5. 5Chemical and Biochemical Engineering, University of Palermo, Italy.

6. 6Medical Allied Sciences, Salt College, Al-Balqa Applied University, Al-Salt, Jordan.

7. 7Department of Cosmetology, Faculty of Allied Medical Sciences, Mutah University, Karak-Jordan.

Abstract

Pumpkin has particular health properties for patients suffering from chronic diseases as it is considered an excellent and low-cost source of phytochemicals, antioxidant properties, vitamins and minerals, anti-inflammatory properties, and low in calories. This study aimed to fortify chicken sausage with various ratios (15, 30, and 45%) of fresh pumpkin pulp to prevent lipid oxidation during cold storage. Sensory evaluation indicated that the sample fortified with 30% pumpkin is the most favorite and nearest to the control sample. It improved taste and texture as compared to other treatments. Its moisture contents were higher than that of the control group, leading to minimizing the caloric value (25%). Seventeen amino acids were found that were similar to the control sample. Still, the ratio between total essential amino acids and total amino acids in fortified samples was 1.04-fold higher compared to the control sample. A similar trend was also detected when the ratio between saturated and unsaturated fatty acids was calculated. Results showed that this new product has functional, healthy properties for patients suffering from chronic diseases.

Publisher

Enviro Research Publishers

Subject

Medicine (miscellaneous),Food Science

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