Table 1. Chicken fresh sausage formulation.
| Samples | Chicken meat (g) | Fat (g) | GE (g) | Water (g) | Salt (g) | Spice mix and curing ingredients1) (g) |
|---|---|---|---|---|---|---|
| C | 75 | 10 | 0 | 10 | 2 | 3.36 |
| GE50 | 75 | 5 | 5 | 10 | 2 | 3.36 |
| GE75 | 75 | 2.5 | 7.5 | 10 | 2 | 3.36 |
| GE100 | 75 | 0 | 10 | 10 | 2 | 3.36 |
1)
0.25% sugar, 0.5% black pepper, 0.2% red pepper, 0.1% white pepper, 0.2% coriander, 0.1% ginger and 0.015% sodium nitrite were added in all formulations.
C, fresh sausages formulated without GE; GE50, fresh sausages formulated with GE as 50% fat replacer; GE75, fresh sausages formulated with GE as 75% fat replacer; GE100, fresh sausages formulated with GE as 100% fat replacer; GE, gelled emulsion.