Evaluation of chemical and nutritional properties of chicken sausages extended with soy and sunflower flour

Spent laying hens meat was used for the manufacture of chicken sausages with 2 fat sources at the 15% level [chicken fat and skin or buffalo fat]. Partial substitution [20%] of hens meat with soy flour, sunflower flour or their mixtures [at 3: 1, 1: 1, and 1: 3] was also compared. Chicken sausages were chemically evaluated throughout frozen storage at 18C for 90 days. Moisture content, protein content, total soluble nitrogen [TSN] and total amino acids content were found to be higher, but the fat content and TBA values were lower in the control sausages formulated with chicken fat and skin than those formulated with buffalo fat

Physical and palatability characteristics of extended chicken sausages

Chicken sausages were manufactured from spent laying hens meat, applying 2 fat sources, i.e. hen fat and skin or buffalo fat at the level of 15% and extended with 20% of either soy flour, sunflower flour or mixtures of both at 3: 1, 1: 1 and 1: 3 ratios were evaluated. Sausages formulated with hen fat and skin were better than those formulated with buffalo fat with respect to their water holding capacity [WHC], cooking losses and taste. Replacement of 20% hen meat with soy flour, sunflower flour or their mixtures improved WHC and reduced plasticity, cooking losses, color, aroma and overall acceptability scores. During frozen storage, the WHC and plasticity as well as all the other sensory scores, decreased. The cooking losses increased in all the evaluated sausages

Production and evaluation of dehydrated buffalo meat

Buffalo meat slices were brined in 5, 10 or 15% NaCl solutions or in combination with NaNO2 [100 ppm] and ascorbic acid [400 ppm], then sun- or freeze-dried and stored at room temperature for 6 months. The dehydrated slices were evaluated for their chemical composition, rehydration ratio and color changes during storage. It was found that total protein, fat, essential and nonessential amino acids content were lower in the sun-dried samples than those of the freeze- dried ones. Moreover, increasing NaCl concentrations in the brine solutions caused more loss of such components. On the other hand, freeze-drying revealed a great reduction in TBA values for the dried and stored samples when compared with the sun-dried ones. Sodium chloride at 10 or 15% for sun-dried and 5% for freeze-dried meats was found to be effective in reducing fat rancidity. Moreover, incorporation of NaNO2 with or without ascorbic acid, showed the lowest fat oxidation possibilities. Freeze-dried meat samples had also better rehydration ratios than sun-dried ones