Effect of melon seed meal addition on some quality characteristics of chicken sausages

A study was conducted in which melon seed meal (MSM) replaced fat at levels of 0, 330, 660 and 1000 g kg^-1 in four batches of chicken sausage. The chemical, storage and sensory properties of the sausages were determined in a meat processing laboratory. MSM increased both the ash and protein contents but decreased the ether extract content. The highest ether extract content (257.5 g kg^-1) was obtained for batch 1 (control) while the lowest value (241.5 g kg^-1) was recorded for batch 4. Differences of refrigeration weight loss were statistically significant (P < 0.05) while the results recorded for cooking weight loss did not show any particular trend. MSM decreased refrigeration weight loss and improved overall acceptability of the finished products.