Research Article Open Access

Effect of Chicken and Duck Meat Ratio on the Properties of Sausage

Authors

CORRESPONDING AUTHOR
Nurul Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
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Ooi Jun Lin
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
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Yong Chiew Ping
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
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Tina Nurkhoeriyati
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Published on: May 15, 2010
DOI 10.3923/ijps.2010.550.555
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Abstract

In this study, sausages with different ratios of chicken to duck meat were produced: A (100:0), B (75:25), C (50:50), D (25:75) and E (0:100). Analyses of the physicochemical properties and chemical contents of the samples were carried out. The proximate contents were significantly different (p<0.05) among all samples with different formulations. In order, from samples A to E, moisture contents exhibited a decreasing trend, while protein, fat and ash contents showed increasing trends as the fraction of duck meat was increased in the formulation. Sausages having higher ratios of duck meat had a darker color, with the L* value decreasing from sample A to E. All the samples showed significant differences in the texture analysis. The texture of sausages became harder when more duck meat was incorporated in the formulation.

Keywords:

Physico-chemical properties, processed poultry products, sausages, sensory evaluation

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Copyright (c) 2010 Asian Network for Scientific Information

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This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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How to Cite

Huda, N., Lin, O. J., Ping, Y. C., & Nurkhoeriyati, T. (2010). Effect of Chicken and Duck Meat Ratio on the Properties of Sausage. International Journal of Poultry Science, 9(6), 550–555. https://doi.org/10.3923/ijps.2010.550.555
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