Effect of whey protein concentrate on the quality of smoked chicken sausages from broiler spent hens

Quality of smoked chicken sausages formulated with broiler spent hen meat a nd edible byproducts in natural proportion and different levels of whey pro tein concentrate (WPC) was examined. The edible components available for pr oduct processing were 67% lean meat, 11.4% fat, 19% skin and 2.6% gizzard a nd heart. Addition of WPC at 1.5% significantly (P<0.05) improved emulsion stability and pH of the batter and the sausage yield. Frying loss and shear force values of the experimental samples decreased significantly (P<0.01) with increasing levels of WPC. Moisture and protein contents of sausages wi th WPC were higher than those of the control. Incorporation of WPC up to 2. 5% significantly improved flavour, juiciness, texture and overall palatabil ity of the product. Use of WPC up to 2.5% improved the quality of smoked ch icken sausages and facilitated the utilization of all the lean meat and edi ble byproducts in natural proportions from broiler spent hens for sausage p roduction.