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Utilisation of Chicken Intestines as Extender in Frankfurter Sausage
Abstract
Chicken intestines are high in nutrients; however its consumption is limited due to aesthetic and hygienic reasons. There has been little documentation on its use in product formation. Therefore, yield and nutritional quality of frankfurter-type sausage with different levels of chicken intestine was evaluated. Frankfurter-type sausages were produced using chicken intestines to substitute ground beef in treatments 2, 3, 4 and 5 at 5%, 10%, 15% and 20% respectively with treatment 1 serving as the control. A completely randomised design (CRD) was used. Proximate composition, texture profile analysis and microbial load were carried out using standard procedures. Data were analysed using descriptive statistics and ANOVA (p<0.05). Crude protein, crude fibre, ash, dry matter, moisture and ether extract all had significant (p<0.05) differences. Chicken intestine had significant effects (P<0.05) on the microbial load on the various treatments with treatment 1 recording the highest amount of colony count. The texture profile analysis revealed the increase in chicken intestine along the treatments had significant differences (P<0.05) with adhesiveness, chewiness, cohesiveness, gumminess, hardness, resilience and springiness. The results suggest that chicken intestine has promising potential as an extender in Frankfurter-type Sausage. Chicken intestine has a potential to be used in meat formation especially frankfurter-type sausage.
