Physicochemical and sensory properties of Malaysian commercial chicken sausage

Physicochemical and sensory properties of Malaysian commercial
chicken sausages

Nurul Huda, Noryati Ismail, Alistair Tang Lik Jean & Muthia Dewi,

Food Technology Division, School of Industrial Technology
University Sains Malaysia, Pinang Island 11800, Malaysia
mutdw@yahoo.com; nrlhd_usm@yahoo.com.my

Abstract
About 10 brands of chicken sausages were analyzed for physicochemical properties. The proximate contents were significant different (P<0.05) among samples from different brands. For mineral contents, there was significant different in the amount of calcium and sodium among samples. The highest calcium and sodium contents were 1.16 mg/g and 10.36 mg/g. For cooked chicken frankfurter showed the range of lightness (L*) was 44.42 – 65.54, redness (a*) was 6.51 – 22.11 and yellowness was 16.10 – 31.80. Folding test and texture analysis were significant different in 10 brands. The result showed sausages from different manufactures had significance different in quality properties.

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