Brazilian scientists added chicken skin and poultry abdominal fat to sausages

A group of scientists from the Brazilian Federal University of Paraiba (Universidade Federal da Paraíba) proposed using chicken skin and abdominal fat in the manufacture of minced MEAT for sausages.

The use of poultry by-products is a strategy for the development of food production, which is supported by economic, environmental, medical and other arguments. it was in this vein that the study of Brazilian technologists and nutritionists was conducted. They tried to find a use for those parts of the chicken carcass that most often end up in biological and food waste: skin and abdominal fat.

The group evaluated the effect of the components on the quality of fresh sausages stored in freezers for 135 days. During the experiment, three batches of sausages were cooked: in the first case, only fat was used, in the second, broiler skin, in the third, both.

The scientists concluded that poultry skin retains moisture well, contributes to a higher protein content, makes sausages more elastic and reduces losses during cooking. Sausages with the addition of abdominal fat are better absorbed and, of course, differ from other samples in their increased lipid content. Due to the combination of components, it is possible to change the properties and physico-chemical characteristics of the finished product.