Influence of psyllium husk flour incorporation on the physicochemical and nutritional properties of chicken sausages

Chicken sausage is a popular processed meat product, but its low dietary fiber content is a nutritional concern. Psyllium husk flour (PHF), rich in soluble fiber and bioactive compounds, has been proposed as a functional ingredient to enhance the nutritional profile and quality of chicken sausage. This study evaluated the effect of PHF on the physicochemical properties, microstructure, and nutritional quality of chicken sausage using four different treatment formulations, T0 (control), T1 (5%), T2 (10%), and T3 (15%) PHF, each with six replications. One-way ANOVA was used for statistical analysis. Results showed that PHF significantly decreased brightness (L*) and increased redness (a*), fiber, and protein content. SEM analysis revealed enhanced emulsion matrix stability and denser microstructure, contributing to firmer sausage texture. In conclusion, PHF can be used as an additive in chicken sausage formulations to increase fiber content and improve texture stability.