COMPARISON OF PHYSICO-CHEMICAL AND SENSORY QUALITY OF SAUSAGES PREPARED FROM SPENT DUCK AND HEN MEAT

Abstract

A study was conducted to assess the comparative quality of sausages prepared from different combination of spent duck and spent hen meats in terms of physico-chemical and sensory attributes. Sausages from 75% spent duck and 25% spent hen (T1 ), 50% spent duck and 50% spent hen (T2 ) and 25% spent duck and 75% spent hen (T3 ) meats were prepared by standard methods. The quality parameter studies included pH, thiobarbituric acid (TBA), tyrosine value (TV), moisture (%), protein (%), fat (%) and sensory attributes. Results revealed that pH, TV, and protein showed insignificant differences between the treatments whereas TBA, moisture and fat varied significantly (p T2 > T1).

Keywords

• Sausages
• Spent duck
• Spent hen
• Physico-chemical
• Sensory attributes