Abstract
During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory properties) of chicken sausages were assessed. Sausages with fatty byproducts added (40% and 50%) showed lower moisture but higher fat content than control. Nevertheless, all of them meet the nutritional requirements of the Colombian regulation for this type of meat product. Sausages with 40% and 50% substitution level showed similar texture properties and microbiological quality as control. When these fatty byproducts were used at 50% substitution level, differences in several color properties and sensorial attributes (color, flavor, and meat taste) were noticed with respect to control. When the substitution level was reduced to 40%, no sensorial differences were detected. Chicken fatty byproducts can be successfully applied as partial replacement of chicken skin in emulsion-type sausages.
Highlights
Latin American poultry farming will grow at a pace higher than the world average over the ten years
Three treatments were conducted depending on the chicken fat source: control, 40SFB (40% of chicken skin was substituted by chicken fatty byproducts), and 50SFB (50% of chicken skin was substituted by chicken fatty byproducts)
The results of this study show that chicken fatty byproducts could be used in place of chicken skin in chicken emulsion-type sausages
Summary
Latin American poultry farming will grow at a pace higher than the world average over the ten years. In Colombia, poultry farming has been consolidated as a determining factor in the growth of the gross domestic product (GDP) of the agricultural sector [2] Due to this increase in poultry production, many food industries have focused their strategy on innovation and the development of new poultry meat products [3]. It can be said that nearly every culture has its own version of a sausage [4] It is currently the most produced meat product due the low costs and lack of requirement for sophisticated technology [6]. It has had a significant increase in consumption throughout the world due
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