Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage

Abstract This study aimed to investigate the effect of sesame flour and clove on the physico-chemical, colorimetric and structural quality of sausages during their fermentation stage. The results indicated that clove could be used as an antioxidant source in sausages containing sesame flour. The principal component analysis (PCA) applied to the physicochemical and colorimetric data set allowed to clearly differentiate the sausage samples according the fermentation stage and, to a lesser extent, their recipes. This trend was confirmed by factorial discriminant analysis (FDA), since 97.22% of correct overall classification was noted. The PCA applied on the MIR spectra allowed to differentiate the formulations, and 100% of correct classification were obtained following FDA application. The partial least squares regression (PLSR) allowed a very good prediction of the physicochemical parameters from the MIR spectra, since R2 higher than 0.85 was found for the calibration and validation model, respectively.