Influence of inclusion of poultry meat on the yield and quality of cooked sausage products

EDN: https://elibrary.ru/MUKMAE

Abstract

This article examines the effect of including poultry in the recipe for cooked sausages. The recipe calculation was based on the example of cooked "Doctorskaya" sausage. The use of poultry meat resulted in a product with excellent taste. The resulting sausages had uniformly mixed minced meat, were light pink in color, free of foreign matter, and had a pleasant aroma and flavor. The overall organoleptic score of the control sample averaged 48.6 points, with the experimental sample only slightly inferior (48.2 points). After cooling, the yield of the experimental sausage samples was 5% higher than that of the control. The experimental sample with added poultry had a 1.3% lower fat content and a 1.2% higher protein content, due to the inclusion of poultry, which is more dietary than the semi-fat pork used in the control. In the control, where there was 30% more pork, the calorie content was 36.9 kcal per 100 g (or 16%) higher, compared to the experimental one, in which part of the semi-fat pork was replaced with poultry meat.