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Table 2 Effect of pumpkin on pH, cooking yield, emulsion stability and proximate composition of chicken sausages (Mean ± SE) *

From: Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Parameters Levels of pumpkin (%)
0 6 12 18
pH 6.38c ± 0.02 6.30b ± 0.05 6.25b ± 0.01 6.12a ± 0.02
Cooking Yield (%) 92.63d ± 0.08 92.13c ± 0.08 91.20b ± 0.13 89.94a ± 0.08
Emulsion Stability (%) 91.96c ± 0.19 91.86c ± 0.24 89.89b ± 0.12 89.00a ± 0.25
Moisture (%) 63.11a ± 0.26 66.02b ± 0.25 66.82c ± 0.28 67.63d ± 0.07
Crude Protein%) 16.85b ± 0.12 16.55b ± 0.13 16.14a ± 0.02 15.81a ± 0.16
Ether Extract (%) 13.78bc ± 0.15 13.83c ± 0.02 13.56b ± 0.02 13.23a ± 0.02
Crude Fibre (%) 0.72a ± 0.02 0.93b ± 0.03 1.11c ± 0.02 1.81d ± 0.01
Ash (%) 2.81d ± 0.02 2.71c ± 0.02 2.54b ± 0.02 2.36a ± 0.02
  1. *Mean ± SE with different superscripts in a row differs significantly (P < 0.05), n = 6.