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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 577-581
DOI: https://doi.org/10.20546/ijcmas.2019.812.075


Low Cost Sausage Preparation from Poultry by- Products and Broiler Meat
N. Bhaskar1*, S. Biswas1, G. Patra1, D. Bhattachraya1 and S. Kumari2
1Department of Livestock Products Technology, F/O: Veterinary and
Animal Sciences, West Bengal University of Animal and Fishery Sciences, 37,B. Sarani, Kolkata- 700 037, India
 2Department Livestock products Technology F/O: Veterinary and Animal Sciences, Bihar Animal Science University, Patna- 800014, India
*Corresponding author
Abstract:

Chicken sausage from poultry by-products were prepared from a standardized formulation and were extended with optimized level of non meat binders viz., sodium caseinate and whole egg powder at 0.5, 1.5 and 2.5% and 2, 4,and 6% level respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. The cost of sausage from poultry by- products after replacement of lean with selected level of non meat binders were compared among themselves to determine the most economic preparation. It was found that extended chicken sausage was cheaper than control sausage and among the extended sausage cost was for poultry by- products. The cost for poultry by-products sausage and binder extended sausage were almost same, but in case of sodium caseinate price were lower than the whole egg powder. In case of poultry by- products (skin, fat, heart and gizzard) were lower in price than extended binder sausage because of higher yield and high level of replacement of lean meat. Thus, it was concluded that formulation accordingly, the net profit per30g sausage was considerable higher in value added experimental product I (By products) followed by II (SC) and III (WEP)


Keywords: Chicken sausage, Economics, Poultry by-products, Processing, Binders
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How to cite this article:

Bhaskar, O. N., S. Biswas, G. Patra, D. Bhattachraya and Kumari, S. 2019. Low Cost Sausage Preparation from Poultry by- Products and Broiler Meat.Int.J.Curr.Microbiol.App.Sci. 8(12): 577-581. doi: https://doi.org/10.20546/ijcmas.2019.812.075