THE EFFECT OF GUINEA FOWL SKIN ON THE YIELD AND QUALITY OF COMMINUTED GUINEA FOWL SAUSAGES

Abstract

This study examined the effect of guinea fowl (Numida maleagris) skin on the yield and quality of comminuted sausages. Forty carcasses of average dressed weight of 0.7 kg were divided - into two groups and deboned Group1 was deboned with the Skin on while Group 2 was deboned without the skin. Equal quantities of boneless meat (5.8kg) were used for the sausages. Each group was minced, mixed with spices, comminuted and stuffed into natural casings, and later smoked for 45minutes, scalded, cooled stored for sensory evaluation. The first sensory assessment was carried out two days after production, and thereafter, at 7, 14 and - 21 days. The products were thawed and heated to a Core temperature of 70°C, sliced into pieces of 2cm in length and served to trained taste panelists in coded aluminum foil for sensory evaluation: the parameters evaluated were texture, flavour, flavour likening taste, juiciness and overall likening of the sausages. The results showed that the products made with the skin on the muscle, yielded 15% more than the products made with the skinless muscles. Processing with the skin on the muscle significantly improved the taste (P<0.05) and juiciness-(P<0.001) at 14 days and 21 days respectively. Formulating guinea fowl sausages with the skin on the muscle has the potential for creating good quality products, reducing cost of production and giving higher profit margins.