Vol. 7, Issue 9, Part K (2025)

Fermented chicken sausages (FCS) are gaining importance in India due to their nutritional significance, functional potential, and consumer acceptance. The present study evaluated the effect of different cooking methods here methods are oven cooking, smoking, and a combination of oven cooking with smoking on the proximate composition of FCS prepared using two starter cultures (Lactobacillus plantarum and yoghurt starter). Results revealed that cooking methods significantly influenced moisture, protein, fat, and ash contents. Oven-cooked samples showed higher moisture retention, while smoking enhanced protein, fat, and ash concentrations due to dehydration and nutrient concentration effects. Sausages fermented with yoghurt culture consistently demonstrated higher moisture and fat content compared to those with L. plantarum, suggesting better water-binding capacity. Overall, the findings highlight the role of both fermentation and cooking methods in determining the nutritional profile of FCS. This study supports the development of optimized processing strategies for health-oriented meat products tailored to Indian consumer preferences.