Changes in structural-quality characteristics and nutritional value of sausage products with increase in their content of poultry meat

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Abstract

The article studies the effect of increasing the proportion of poultry meat in the minced meat of grilled sausages. Increasing the chicken meat content from 15 to 70% did not have a significant negative effect on the organoleptic assessment, although the experimental product had 0.6 points less than the control, as well as an increase in such descriptors as "grayness" of color, "density" and "dryness" of consistency, "saltiness" and "spiciness" of taste. In terms of nutritional value, chicken sausages exceeded the control ones: by 0.78 g in protein, by 16.3 g in fat, and by 18.9 g in moisture.