INCORPORATION OF FENUGREEK SEED POWDER IN THE MANUFACTURING OF RABBIT SAUSAGE AND ITS EFFECTS ON THE QUALITY PROPERTIES DURING FROZEN STORAGE
ENGY, F. ZAKI *
Meat Production and Technology Unit, Department of Animal Breeding, Desert Research Center, Cairo, Egypt
*Author to whom correspondence should be addressed.
Abstract
This study was designed to evaluate the effect of adding three different levels of fenugreek seed powder (5, 10 and/ or 15%) in the formulation of rabbit sausage on the quality characteristics of prepared products during frozen storage at ̶ 18°C±1 for 3 months. Physicochemical properties, cooking quality, color measurements and sensory evaluation of rabbit sausage samples were determined. The addition of fenugreek seed powder in the manufacture of rabbit sausage improving the physical properties, color measurements and reducing the cooking loss and shrinkage during frozen storage. Also, using fenugreek seed powder in the formulation of rabbit sausage reduced the lipid oxidation during storage time. Rabbit sausage formulated with fenugreek seed powder showed good sensory properties compared to control samples.
Keywords: Rabbit sausage, fenugreek seeds, frozen storage, quality characteristics