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

Nurul Huda, Ooi Jun Lin, Yong Chiew Ping and Tina Nurkhoeriyati

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.