UTILIZING CORN OIL IN PROCESSING OF CULLED LAYER HENS SAUSAGES

Abstract

The purpose of this study was to obtain the appropriate percentage of the quality and acceptance of culled layer hens sausages, because various factors during the processing process had an impact on the quality characteristics and acceptance of the final sausage products.The use of culled layer hens has been widely used and chicken sausages are the preferred and consumed products in various countries. Fresh culled layer hens sausages, were processed with several concentrations of corn oil (5%, 10%, 15%, 20% and 25%). This study uses a 5 x 4 Completely Randomized Design (CRD), with five different percentage of corn oil, and four replications, to determine its effect on pH, moisture content and fat content respectively on physical and chemical properties and its acceptance of sensory properties,. The samples are tested immediately (day zero) at room temperature. The results are the moisture and fat content has significance, but the sausage pH are not significant between the treatments. The conclusion is, that the corn oil addition has improved the quality of fresh culled layer hens sausages.