Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influ-ence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality of fresh sausage stored under freezing. Partial chemical characterization of the byproducts was performed. Three batches of chicken sausage were prepared with skin, abdominal fat, and with skin and abdominal fat added; thereafter were stored for 135 d in freezer. Partial chemical composition, physical characteristics, microbiological quality, and product acceptance were determined. Skin and abdomi-nal fat are rich sources of fat. However, the addition of skin provided to sausage higher protein content, hard-ness, water retention capacity, and less cooking loss compared to added abdominal fat treatments. In con-trast, the addition of abdominal fat provided higher lipid content to the sausages and displaying higher accept-ability. The addition of byproducts in fresh sausage manufacture would be a great strategy to increase the chicken sausage value, with physicochemical quality improvement, and without sensory acceptability issues.

Automated summary

Using byproducts from the food industry in fresh sausage production showed varying effects on quality, with skin addition improving protein content and hardness, while abdominal fat addition increased lipid content and acceptability. This strategy can help enhance the value of chicken sausages without compromising sensory acceptability.