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Proximate Composition and Textural Properties of Cooked Sausages Formulated from Mechanically Deboned Chicken Meat with Addition of Chicken Offal

Year: 2014 Volume: 8 Issue: 5 434 - 437 Pages

Abstract: Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in standard sausage formulation. Regarding proximate composition sausage with heart addition was significantly (P