Utilization of fish oil in beef and chicken sausage processing

A study on the utilization of fish oil in the processing of beef and chicken sausage was carried out. The levels of addition of fish oil were 0, 3, 5 and 7%. The sausages were analyzed chemically, microbiologically and organoleptically to determine their acceptability and storage stability. Results of sensory evaluation showed insignificant score differences among the products and this indicates that the fish oil addition up to 7% in the beef and chicken sausage production is acceptable. Acceptability of beef and chicken sausages reduced sharply after 4 and 8 day chill storage, respectively.