Resumen

MARQUEZ, Enrique et al. Formulation of a Sausage Using Poultry Skin Emulsified with Bovine Blood. Rev. Cient. (Maracaibo) [online]. 2006, vol.16, n.4, pp.315-324. ISSN 0798-2259.

The increased costs of animal foods had produced an important decreased on its consumption. This situation has contributed to the malnutrition problems we observe in the population. This brings about the need to be more efficient in the utilization of animal sub products with relatively high protein content. The objective of this research was to formulate a meat product using poultry skin emulsified with bovine blood as a filler to reduce cost. Three products were formulated (A, B and C). Product C (control) was formulated with 65% poultry meat. Product A was formulated substituting 20% of the poultry meat for poultry skin. Product B was formulated substituting 20% of the poultry meat for an emulsion of poultry skin with bovine blood 2:1. Cooking yield, humidity, protein, fat, microbiology and acceptability were performed to all products. Results indicated no differences (P > 0.05) in yield (100% for all of them) and humidity. Addition of poultry skin increased fat and decreased protein in product A. When the skin was added emulsified with bovine blood (product B) protein content increased as compare to product A and it was same as the control. Microbial analysis showed no significant difference in aerobic mesophile and absence of total Coliforms and Escherichia coli. No differences (P > 0.05) were observed for acceptability. In conclusion, addition of poultry skin to a sausage increases fat and reduces protein content. However, if the skin is previously emulsified with bovine blood no change in protein content is observed when compared to the control.

Palabras clave : Sausage; protein; emulsion; poultry skin; bovine blood.