Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

Abstract

The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, <TEX>$L^*$</TEX> value-61.13, <TEX>$b^*$</TEX> value-37.45, hardness-<TEX>$36.66{\times}10^2$</TEX> (N), springiness-8.70 (mm), chewiness-<TEX>$26.88{\times}10^3$</TEX> (<TEX>$N{\times}mm$</TEX>).