THE RESEARCH ON THE SUITABLE RATIO OF MATERIALS FOR PRODUCING SAUSAGE FROM COBB 500 CHICKEN MEAT

Abstract

The purpose of this study was to build the process of sausage production from frozen broiler chicken meat, to produce in the pilot scales and supply the market. The research has shown the optimization of some factors that influence to the sausage production: The ratio of pork, the ratio of additives, the suitable time for pasteurizing, analyses of nutrition values, structure properties; The author group has determined optimal factors for producing sausage from broiler chickens, such as: the figure for materials is: 70% chicken meat, 20% pork and 10% pig fat; the ratio of starch is 1%, the ratio of natri polyphotphat is 0.5%; the total time for grinding is 7 minutes; the pasteurization: at 121^oC and last 12 minutes; the nutrion value of product: 12.3% protein, 3.2% lipid. This product is totally suit for consuming with Viet Nam market.