Effect of addition of sodium caseinate, whole egg powder on the quality of chicken sausage made with poultry by-products

The present study was aimed to prepare an acceptable quality chicken sausage with incorporation of edible poultry by-products (Edible poultry by-products such as skin and fat and heart and gizzard were incorporated by replacing proportionate quantity of chicken meat) and binders. Result revealed that chicken sausage containing 14% skin and fat and 3% heart and gizzard exhibited optimum sensory scores as well as emulsion stability and cooking yield comparable to control. The sensory quality and physico-chemical characteristics such as emulsion stability and cooking yield of chicken sausage incorporated with 1.5% SC (Sodium Caseinate) and 4% WEP (Whole egg powder) binders ranked superior over higher levels. It is concluded that acceptable quality chicken sausage could be prepared with incorporation of 14% skin and fat by replacing proportionate quantity of meat, 3% heart and gizzard was comparable to control sausage, 1.5% sodium caseinate and 4% WEP as binders resulted in significant improvement in sensory quality, cooking yield and emulsion stability of chicken sausage.