eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2023-08-30 11 2 666 675 10.12944/CRNFSJ.11.2.17 16579 article Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties Moawiya A. Haddad 1 Sati Y. Al –Dalain 2 Ahmad H. Al-Fraihat 3 Salvatore Parisi 4 Carmelo Parisi 5 Shereen Arabiat 6 Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al- Balqa Applied University Al-Salt, Jordan Department of Medical Supports, Al-Karak, University College, Al – Balqa Applied University, Jordan kingdom Department of Applied Science, Ajloun University College, Al-Balqa Applied University, Ajloun, Jordan Visiting Professor, Lourdes Matha Institute of Hotel Management and Catering Technology, Kuttichal P.O., Thiruvananthapuram, Kerala, India Chemical and Biochemical Engineering, University of Palermo, Italy Medical Allied Sciences, Salt College, Al-Balqa Applied University, Al-Salt, Jordan

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.

https://www.foodandnutritionjournal.org/volume11number2/use-of-fresh-pumpkin-fruits-for-producing-chicken-sausage-suggests-functional-properties/ Amino acids Chicken sausage Caloric value Fortification Fatty acids Functional Foods Pumpkin Plant Protein