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The objective of the present work was to produce low fat chicken sausages to assist certain population groups. It was produced seven products with different formulations, the first one was a control formulation and six with variations in the amount of isolated soy protein (ISP) and water, 0, 2, 4, 6, 8, 3 and 0% and 32, 30, 28, 26, 24, 10 and 10%, respectively. The samples were stored to 7±2oC for 28 days and they took place analyses of the centesimal composition, pH, caloric value, mesophylic and psychrotrophic counts, besides, yield after heat processing and sensory evaluation (acceptability test). The data of the sensorial analysis were appraised for variance analysis (ANOVA) assuming a test non-parametric of Kruskal-Wallis. The results of the analyses demonstrated that added water levels increased in low fat, percentage of moisture was increased, consequently percentage of yield decreased. ISP provided high levels of protein to the samples, also elevating the levels of ashes. In the sensory evaluation, it was verified that low levels of fat and high levels of ISP, decreased the acceptability of the product. However, high levels of water, provided better scores in the sensory evaluation. The samples F1 (2,2% of fat and 32% of water) and the controls received highest sensory scores. In relation to the microbiological analyses, demonstrated when added water levels increased the shelflife decreased. The results of this work end that it is possible to produce sausages with 2% of fat, 32-30% of added water and 2% of ISP and sensory acceptable.

Desenvolvimento de salsicha de carne de frango com baixo teor de gordura