National Academy of Agricultural Sciences (NAAS)
|
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 2018: 95.39 NAAS RATING 2020: 5.38 |
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)
Citations |
 |
 |
 |
 |
