Research Article
Formulation and Shelf-Life Evaluation of Melon (Citrullus lanatus) Seed-Based and Chicken (Gallus gallus domesticus, COBB 500) Sausages
Issue:
Volume 14, Issue 4, August 2026
Pages:
207-228
Received:
16 June 2026
Accepted:
27 June 2026
Published:
17 July 2026
DOI:
10.11648/j.jfns.20261404.11
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Abstract: This study aimed to formulate and estimate the shelf life of plant-based sausages from Citrullus lanatus var colocynthoides (egusi) seeds and chicken-based sausages. Egusi seeds were blended then mixed with standard spices and used to produce seven plant-based sausages by varying the proportion of binders. As well, chicken meat was deboned and minced, then mixed with standard spices and used to produce seven broiler chicken-based sausages using the same types of binders (3, 5, and 7% egg; 10% wheat flour; 0.3, 0.5 and 1% xanthan gum). The egusi-based sausages were stuffed in mahogany casings while the chicken sausages were stuffed in plastic casings and boiled at 100°C and 90°C for 2 hours and 25 minutes respectively. Sensory evaluation was then performed using the 9-scale Hedonic Test using commercial meat sausage as standard. The best formulae were selected per binder and analysed. Physical properties were determined by evaluating the folding test, pH, Shrinkage, instrumental color, emulsion stability, cooking loss, jelly and fat separation and frying loss, Nutritional analysis was also accessed. Safety and hygiene and shelf life of the best sausages, a total of 36 sausages were produced, six egusi and six chicken sausages for each type of binder, and stored under refrigerated conditions at 4°C in 2 batches (3 open and 3 closed). After an interval of 3 days and 2 weeks, samples were removed for best before date and shelf life evaluation respectively by microbial analysis. The results of sensory attributes of different sausages revealed that formula EF1, EF2 and EF6 were the most preferred for egusi sausages and constituted the best formulae while for chicken sausages, formulae CF1, CF2 and CF5 were the most preferred making a total of 6 best sausages. The physical evaluation revealed that all sausages had lower values for folding test than meat standard sausages. The egusi sausages showed lower values for cooking loss, fat separation, or shrinkage, unlike the chicken sausages. Plant-based sausages, were good source of nutrients, minerals and vitamin A. Best before date of open sausages revealed that microbial load of open sausages exceeded the safety limit on day 6 and 9 of storage. Shelf life studies of closed sausages revealed that sausages remained in the safety range of 105 (for bacteria), 102 (for fungi) and 102 (for coliform) proposed by CODEX Alimentarius Commission. Thus findings suggest that plant-based egusi sausages could be a viable alternative to traditional meat-based sausages.
Abstract: This study aimed to formulate and estimate the shelf life of plant-based sausages from Citrullus lanatus var colocynthoides (egusi) seeds and chicken-based sausages. Egusi seeds were blended then mixed with standard spices and used to produce seven plant-based sausages by varying the proportion of binders. As well, chicken meat was deboned and minc...
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Etape Ngabe Beatrice Dielle
