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International Journal of Poultry Science
Year: 2010  |  Volume: 9  |  Issue: 6  |  Page No.: 550 - 555

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

Nurul Huda, Ooi Jun Lin, Yong Chiew Ping and Tina Nurkhoeriyati    

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.

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