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In this study, the effect of application of chicken fat (compared to soybean oil) in formulation of chicken sausage was evaluated. To do this, samples of chicken sausage (70 % meat) were made using different ratios (5, 10, 15 %) of chicken fat or soybean oil in pilot scale (10 kg) following the common industrial production methods and evaluated for their properties. Sausages containing chicken fat were not significantly different from samples containing soybean oil in terms of protein and ash content (p>0.05). However, moisture content of sausages containing chicken fat was higher (p<0.05). In terms of texture profile analysis, sausages made with chicken fat were harder (p<0.05). On the other hand, with increase of chicken fat level from 5 to 15 %, hardness increased; however, increase of soybean oil level in formulation, led to the decrease of sausage hardness (p<0.05). Sausages containing chicken fat had lower resilience value. The highest cohesiveness was observed in sausages containing 5 or 10 % soybean oil and the lowest in sausage containing 15 % chicken fat (p<0.05). With increase of oil or fat level, chewiness of sausage was decreased. Sausages made with chicken fat had higher chewiness value (p<0.05). The lowest chewiness value was observed in sausage made with 15 % soybean oil. Fat type and level had no effect on adhesiveness and springiness of sausages (p>0.05). In terms of color indices, sausages containing chicken fat were lighter (higher L index) and had greater a (redness) and b (yellowness) indices (p<0.05).

Keywords: Chicken sausage, Chicken fat, Soybean oil, Physicochemical properties, Texture

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