@article{(Open Science Index):https://publications.waset.org/pdf/9998088,
	  title     = {Proximate Composition and Textural Properties of Cooked Sausages Formulated from Mechanically Deboned Chicken Meat with Addition of Chicken Offal },
	  author    = {Marija R. Jokanović and  Vladimir M. Tomović and  Mihajlo T. Jović and  Branislav V. Šojić and  Snežana B. Škaljac and  Tatjana A. Tasić and  Predrag M. Ikonić },
	  country	= {},
	  institution	= {},
	  abstract     = {Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in standard sausage formulation. Regarding proximate composition sausage with heart addition was significantly (P<0.05) lower in moisture content (70.45%) than sausage with liver addition (71.35%), and significantly (P<0.05) the highest in total ash content (2.83%). Sausage with gizzard addition was significantly higher in protein content (9.77%) than sausage with liver addition (9.42%). Total fat content didn’t significantly (P>0.05) differ among all three sausages. The effect of offal addition was more notable in Warner-Bratzler shear test results than in texture profile analysis test. Firmness and work of shear were significantly different (P<0.05) among all three sausages. Sausage with liver addition was significantly (P<0.05) lower in hardness (1672 g) and chewiness (1020 g) and numerically the lowest in springiness (0.90) and adhesiveness (–70 g*s) comparing with other two sausages. Sausage with heart addition was significantly (P<0.05) higher in cohesiveness (0.74) comparing with other two sausages.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {8},
	  number    = {5},
	  year      = {2014},
	  pages     = {424 - 427},
	  ee        = {https://publications.waset.org/pdf/9998088},
	  url   	= {https://publications.waset.org/vol/89},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 89, 2014},
	}