Effect of Chicken and Duck Meat Ratio on the Properties of Sausage

In this study, sausages with different ratios of chicken to duck meat were produced: A (100:0), B (75:25), C (50:50), D (25:75) and E (0:100). Analyses of the physicochemical properties and chemical contents of the samples were carried out. The proximate contents were significantly different (p<0.05) among all samples with different formulations. In order, from samples A to E, moisture contents exhibited a decreasing trend, while protein, fat and ash contents showed increasing trends as the fraction of duck meat was increased in the formulation. Sausages having higher ratios of duck meat had a darker color, with the L* value decreasing from sample A to E. All the samples showed significant differences in the texture analysis. The texture of sausages became harder when more duck meat was incorporated in the formulation.