Asian Journal of Food Research and Nutrition

Chicken sausage is a popular processed meat product, but there is a growing need to improve its nutritional quality and the sustainability of its raw materials. The use of chicken by-products such as belly fat, chicken skin, chicken feet collagen and chicken liver as additives can affect the physical and chemical characteristics of sausages. This review discusses the effect of each ingredient on the physical quality and chemical composition of the final product based on literature analysis. Results showed that belly fat improved sausage brightness and fat content, chicken skin improved water binding capacity and texture at optimal levels, while chicken feet collagen improved emulsion stability and was suitable for low-fat sausages. The addition of chicken liver tends to decrease hardness and protein content, and results in a darker color due to its mineral content. The use of chicken by-products as additives has the potential to improve nutritional value and product quality while supporting the sustainable utilization of industrial resources. However, proper formulation and innovative processing techniques are necessary to address challenges related to emulsion stability and sausage texture. This review provides important insights for the development of healthier and environmentally friendly chicken sausage products.