Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

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

Moawiya A. Haddad^1* , Sati Y. Al –Dalain² , Ahmad H. Al-Fraihat³ , Salvatore Parisi⁴, Carmelo Parisi⁵ , Shereen Arabiat⁶ and Samer Y. Alqaraleh⁷

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

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

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

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

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

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

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

Corresponding Author E-mail: haddad@bau.edu.jo

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.

Keywords:

Amino acids; Chicken sausage; Caloric value; Fortification; Fatty acids; Functional Foods; Pumpkin; Plant Protein

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