Physical and Sensory Quality of Sausages Made from Spent Laying Hens Using Purple Sweet Potato Flour (Ipomoea Batatas L)

Abstract

This study investigated the effect of purple sweet potato (Ipomoea batatas L.) flour as a filler on the physical and sensory qualities of sausages produced from spent laying hens and determined the optimum inclusion level. A Completely Randomized Design (CRD) with five treatment levels of purple sweet potato flour and four replications was employed for physical quality evaluation, while sensory attributes were assessed by 25 semi-trained panelists. The observed physical parameters included water-holding capacity and cooking shrinkage, whereas sensory evaluation covered color, aroma, texture, and flavor. Data were analyzed using analysis of variance (ANOVA), followed by the Bonferroni test to identify significant differences among treatments. The results demonstrated that the addition of purple sweet potato flour significantly improved water-holding capacity, reduced cooking shrinkage, and enhanced the color and flavor of the sausages (P < 0.01). However, no significant effects were observed on aroma and texture (P > 0.05). Among all treatments, the addition of 40 g of purple sweet potato flour (T4) produced the most favorable physical and sensory characteristics, receiving the highest consumer preference scores. These findings indicate that incorporating up to 40 g of purple sweet potato flour effectively improves the quality, nutritional value, and overall acceptability of sausages made from spent laying hens, providing a promising approach for developing functional and value-added poultry products