Abstract：The purpose of this study was to investigate the effect of pre-emulsified chicken skin on the quality of chicken sausage. Sausage with 30% raw chicken skin (m/m) was used as a control group (C0), and four treatment groups were set up: T1 (20% raw + 10% pre-emulsified chicken skin), T2 (15% raw + 15% pre-emulsified chicken skin), T3 (10% raw + 20% pre-emulsified chicken skin), and T4 (30% pre-emulsified chicken skin). The following quality characteristics were measured proximate composition, cooking loss, emulsion stability, pH value, apparent viscosity, color, texture and organoleptic properties. It was found that changes in the moisture content, fat content, cooking loss, emulsion stability, brightness, texture, apparent viscosity and overall acceptability of sausages occurred with changes in the ratio of raw to pre-emulsified chicken skin. The moisture content of T2 was the highest (P < 0.05), while the lowest was found in both C0 and T4 (P < 0.05). The fat content of C0 was higher than that of each treatment group (P < 0.05). T2 had the lowest cooking loss, total expressible fluid ratio, fat separation ratio, hardness, elasticity and cohesiveness (P < 0.05). The overall acceptability scores of the treatment groups were significantly higher than that of the control group (P < 0.05). Therefore, addition of pre-emulsified chicken skin can improve the quality characteristics of chicken sausage, and the optimum ratio of chicken skin to pre-emulsified chicken skin is 1:1.
2019, Vol. 33 
