Abstract:
This study was conducted to investigate the effect of substitution of chicken
gizzard for beef sausage product at levels )25%, 50%( on chemical and physical
characteristics, Sensory evaluation and financial cost of sausage. The formulation of
sausage was done with three treatments as )A( control )0% chicken gizzard + 100%
beef(, )B( )25% chicken gizzard + 75% beef(, )C( )50% chicken gizzard + 50%
beef(.
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The proximate analysis of the sausage showed no significant differences
among the treatments in the protein and fat content, however there was significant
difference among the treatments in dry matter, moister and ash content.
The Sensory evaluation results showed no significant differences among
the treatment in color, texture, flavor, juiciness, and overall acceptance. On The
other hand the physical characteristics results showed that, there was significant
difference in water holding capacity, but there was no significant difference among
the treatments in shrinkage, cooking loss and total bacterial count.
For the financial cost the study revealed that sausage processed from
chicken gizzard with beef has lower price than beef, camel and chevon sausages
compared with market price.
Arabic
