Preparation of sausage from spent duck - an acceptability study

A study was conducted to compare the quality of chicken and duck sausages (in natural and artificial casings) prepared from broiler, spent hen and duck. Emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability; and cooked sausages were analyzed for pH, moisture, fat, protein, cooking yield, TPC, TPSC, thiobarbituric acid (TBA) values and sensory qualities. Sausages prepared from broiler meat showed significantly higher moisture content, emulsion stability and cooking yield. Fat content was significantly highest in duck sausage. TPC, TPSC, TBA values and sensory qualities of all the sausages were within the acceptable level up to 14th day of refrigerated storage. Sausages stuffed in natural casing were preferred by consumers. Despite the comparative differences among these sausages, spent duck meat can be used for nutritionally sound and acceptable sausage as the parameters are within the range of standard values.