Abstract:

The study evaluated the combined effect of clove and sesame flour during the fermentation stage. The impact of the incorporation of sesame flour in S1 batch (sausages with 80% chicken fillet, 17% veal fat, 2 % sesame flour, and 1% cloves) and S2 batch (sausages with 80% chicken fillet, 16% veal fat and 2% sesame flour, and 2% cloves) compared to Control batch (80% chicken fillet, 18% veal fat, and 2% sesame flour) on the physico-chemical, colour and molecular structure during the fermentation stage. Results showed that the incorporation of clove in the chicken dry sausages significantly increased the moisture and protein contents since it passed from 14.82 on day 1 in the Control at 30.23 ± 0.90 % for S2 on day 1, respectively. The results obtained also showed that clove is a source of antioxidant, since the oxidation indicator parameters decreased with the level of addition of clove. The results demonstrated the potential of using fluorescence spectroscopy for monitoring the quality of sausages, since principal component analysis and factorial discriminant analysis (applied to fluorescence spectra allowed to discriminate between samples according to the level of clove addition (97.22% of correct classification).