Physical and palatability characteristics of extended chicken sausages

ABSTRACT

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