Effect of chicken meat substitution with chicken blood on the characteristics of the Northern Thai spicy sausage (Sai Aua)

Abstract

     This research aimed to formulate the Northern Thai spicy sausage (Sai Aua) for prototype product (Sai Aua with chicken blood) development and investigate the effect of chicken meat substitution with chicken blood on the characteristics of the sausage (Sai Aua). The substitution of chicken blood at the level of 0, 20, 30, 40 and 50% by weight of chicken meat was carried out. The result found that formula 3 (modified from Luangvaree et al., 2016) was used to formulate the sausage. There had the highest liking scores in term of color, odor and taste (p≤0.05). Moreover, the sausage using 50% of chicken blood had the highest liking scores (p≤0.05) in terms of color, odor, taste, texture and overall liking. There were 8.23, 8.25, 8.25, 8.45 and 8.58, respectively. The color value as lightness (L*), redness (a*) and yellowness (b*) were 13.12, 3.97 and 1.85, respectively. The firmness value was 7.59kilograms. Moreover, the chicken blood substitution level was affected on the characteristics of the sausage that the increasing of chicken blood decreased color value as lightness (L*) and yellowness (b*) (p≤0.05). Whereas the redness (a*), firmness value and liking scores in all attributes were increased. The moisture content were 61.05-61.48% and water activity (a_w) were 0.96-0.94.