Abstract
SummaryA study was conducted to compare the quality of chicken and duck sausages (in natural and artificial casings) prepared from broiler, spent hen and duck. Emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability; and cooked sausages were analyzed for pH, moisture, fat, protein, cooking yield, TPC, TPSC, thiobarbituric acid (TBA) values and sensory qualities. Sausages prepared from broiler meat showed significantly higher moisture content, emulsion stability and cooking yield. Fat content was significantly highest in duck sausage. TPC, TPSC, TBA values and sensory qualities of all the sausages were within the acceptable level up to 14th day of refrigerated storage. Sausages stuffed in natural casing were preferred by consumers. Despite the comparative differences among these sausages, spent duck meat can be used for nutritionally sound and acceptable sausage as the parameters are within the range of standard values.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
