EFFECT OF INCORPORATION OF SKIN, GIZZARD, HEART AND YOLK ON THE QUALITY OF FROZEN CHICKEN MEAT SAUSAGES

Addition of skin, gizzard and heart in the preparation of sausages sig nificantly (P<0.01) reduced fat separation values, percent moisture, c rude proteins, other extractives and juiceness scores. Sausages prepar ed with raw meat obtained significantly (P<0.01) higher scores for app earance, flavour, juiceness, firmness and overall acceptability as wel l as higher percent cooking losses and moisture content, while the pH and P-thiobarbituric acid (TBA) values were lower. Frozen storage (-18 +/-1 degrees C) of sausages for so days significantly (P<0.01) increas ed the pH, TEA values, percent ether extractives and protein contents, while the mesophilic counts, percent moisture and organoleptic scores were reduced.