Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage

Abstract

Relatively huge amounts of wheat germ are produced annually as a by-product of wheat milling industry in Egypt. Wheat germ had high amounts of protein, ash, fat, carbohydrates and bioactive compounds. The aim of the work was to study the possibility of using chicken's gizzard and liver in production of sausage and effect of substitution of gizzards and liver meat by wheat germ at levels 5, 10, 15 and 20% on proximate composition, physical properties, sensory characteristics and microbiological criteria and after storage at 4ºC for 15 day. A sensory evaluation showed that gizzards and liver sausage was very acceptable from the standpoint of color, taste, odor, juiciness, tenderness and overall acceptability. Storage at 4ºC for 15 day of studied sausage caused slightly decreased in moisture, crude protein and fat but increase in total carbohydrates. The results of microbiological analysis showed that refrigerated storage of gizzards and liver sausage samples lead to increase in the total viable bacterial count and psychrophilic count whereas all samples was free from coliform, Salmonella and Shigella. It is recommended to use chicken gizzards and liver in sausage processing after good and quick cleaning with a percentage exceeds 20% of wheat germ.

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

“…One of the studies reported an increase in total ash or mineral content by adding chicken liver to sausages. El-Sayed et al (2018) reported an increase from 3.4% to 7.7%, from 0% to 20% of chicken liver addition, respectively. This justifies the ameliorating nutritional content of formulated chicken nuggets with beef and chicken liver supplementation.…”

“…Meat byproducts, predominantly liver, can increase the food item’s overall fat and protein content ( Bujak, 2015 ). Adding chicken liver meat to sausages also increased the overall protein content of the sausages from 34.6% to 37.9% ( El-Sayed et al, 2018 ). The same results were observed when beef liver in powdered form was added to cakes and cookies, resulting in increased protein content and increased beef liver powder concentration ( Folorunso and Ayooluwa, 2021 ).…”

Medicinal waterbirds in the traditional healthcare system: an assessment of biodiversity–cultural linkages in Eastern Khyber Pakhtunkhwa, Pakistan

“…10 ), are rich sources of essential nutrients and polyunsaturated fatty acids [ 102 ]. In comparison with other tissues, El-Sayed, Farag [ 103 ] found that the liver and gizzard are the best sources of high-quality protein. A high-protein diet has been demonstrated to boost metabolism, control appetite, and enhance muscle growth and preservation during weight reduction [ 104 , 105 ].…”

“…Likewise, duck gizzard peptides can provide a plentiful source of natural antioxidants for applications in the food industry [ 116 ]. The gizzard is a low-fat, high-protein organ that has great natural levels of iron and zinc [ 103 ]. These nutrients support a healthy immune system, promote wound healing, and aid in cell division.…”

Probiotics in Vegetable Juices : Tomato (Solanum Lycopersicum), Carrot(Daucus Carota, Subsp. Sativus) and Beetroot Juice (Beta Vulgaris)

“…Tomato juices can be fermented with selected species of Lactobacillus, such as L. plantarum, L. bulgaricus, as the probiotic microorganisms, either single strain or as a mixed culture. Tomato juice fermented with lactobacilli can be developed as a potential probiotic product and may additionally bene t to consumers searching for an alternative beverage to substitute fermented dairy products for lactose-allergic human beings and vegetarians [11]. In carrot juices three strains of Bi dobacterium (B. lactis Bb-12, B. bi dum B7.1, and B3.2) showed considerable amount of biochemical activities in carrot juices though during fermentation 15% − 45% of carotenoids specially αcarotenoid and β-carotenoid were degraded as per the strain used [12].…”