A comparative study on physico-chemical and proximate properties of spent duck and hen sausages and their shelf life at refrigeration temperature

A study was conducted to compare the quality of sausages prepared from spent hen and duck meat. The cooked sausages were analyzed for pH, moisture, fat, protein, thiobarbituric acid (TBA), tyrosine value (TV), Total plate count (TPC) and sensory evaluations. Sausages prepared from spent hen meat showed significantly higher moisture content. The pH, fat, protein and ash content were significantly higher in duck sausage. TBA values, TVs and (TPC) were highest in duck sausage but were within the acceptable level up to 14^th day of refrigerated storage in both sausages. Both sausages maintain their sensory quality up to 14^th day of refrigeration storage but spent hen sausages were more liked by the consumers. Despite the comparative differences among these sausages, spent duck and hen meat could be used for preparation of nutritionally rich and acceptable sausage.