The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P 0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours combined with EWP. However, the ash and carbohydrate contents of duck sausages prepared using flours and EWP decrease significantly compared to their counterparts without EWP. There was no significant difference (P 0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P 0.05) occurred in springiness, chewiness and gumminess attributes. Overall acceptability was higher for duck sausages prepared using sago flour and EWP compared to duck sausages prepared with tapioca flour and EWP.