Evaluation of the Physicochemical and Sensory Characteristics of Chicken Sausages Containing Different Types of Chicken Skin

Evaluation of the Physicochemical and Sensory Characteristics of Chicken Sausages Containing Different Types of Chicken Skin

This study aimed to determine the effects of adding chicken skin on the physicochemical and sensory characteristics of chicken sausages. Five sausage chicken formulations were produced with the following compositions: T1: Control (unfortified chicken skin); T2: fortified chicken skin 5%; T3: fortifi...

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Bibliographic Details
Main Authors: I Nyoman Sumerta Miwada, Agus Susilo, I Nyoman Tirta Ariana, Ni Luh Putu Sriyani, Juni Sumarmono
Format: Article
Language:English
Published: Fakultas Peternakan Universitas Brawijaya 2024-08-01
Series:Jurnal Ilmu-Ilmu Peternakan
Subjects:
chicken breast
chicken skin
chicken sausage
quality characteristic
Online Access:https://jiip.ub.ac.id/index.php/jiip/article/view/2893
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