# Functional and Sensorial Properties of Chicken Sausage
## 4 Conclusions  
This study found that adding BP flour to chicken sausage has functional aspects such as WHC and improved textural properties. However, the sensory aspects of the final  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & **Appearance** & **Colour** & **Aroma** & **Taste** & **Hardness** & **Juiciness** & **Overall** \\ \hline Control & 4.78 \(\pm\) 1.23 a  & 4.46 \(\pm\) 1.53 a  & 5.21 \(\pm\) 1.07 a  & 5.15 \(\pm\) 1.49 a  & 3.73 \(\pm\) 1.85 c  & 3.93 \(\pm\) 1.80 b  & 4.64 \(\pm\) 1.19 b  \\ SBF2 & 3.91 \(\pm\) 0.93 b  & 3.91 \(\pm\) 0.90 b  & 4.42 \(\pm\) 1.06 b  & 4.59 \(\pm\) 1.31 a  & 4.67 \(\pm\) 1.22 a  & 4.09 \(\pm\) 1.24 b  & 4.57 \(\pm\) 1.02 b  \\ SBF4 & 3.37 \(\pm\) 1.29 c  & 2.80 \(\pm\) 1.52 c  & 3.67 \(\pm\) 1.29 c  & 3.60 \(\pm\) 1.36 b  & 3.62 \(\pm\) 1.39 c  & 3.57 \(\pm\) 1.63 b  & 3.54 \(\pm\) 1.52 d  \\ SBF6 & 3.07 \(\pm\) 1.13 c  & 2.26 \(\pm\) 1.20 d  & 3.32 \(\pm\) 0.97 c [FONOTE:d]Footnote d: footnotemark: [ENDFOOTNOTE] & 2.59 \(\pm\) 1.03 c  & 2.70 \(\pm\) 0.96 d  & 2.43 \(\pm\) 1.14 c  & 2.73 \(\pm\) 0.93 e  \\ BBF2 & 4.80 \(\pm\) 1.08 a  & 4.87 \(\pm\) 1.52 a  & 4.70 \(\pm\) 1.32 b  & 5.05 \(\pm\) 1.41 a  & 5.11 \(\pm\) 1.24 a  & 4.76 \(\pm\) 1.78 a  & 5.26 \(\pm\) 1.40 a  \\ BBF4 & 4.64 \(\pm\) 1.22 a  & 3.98 \(\pm\) 1.30 b  & 4.67 \(\pm\) 0.89 b  & 4.90 \(\pm\) 1.33 a  & 4.82 \(\pm\) 1.13 a  & 4.91 \(\pm\) 1.11 a  & 5.02 \(\pm\) 1.08 a  \\ BBF6 & 3.94 \(\pm\) 1.44 b  & 3.07 \(\pm\) 0.99 c  & 3.75 \(\pm\) 0.48 c  & 3.98 \(\pm\) 0.93 b  & 4.16 \(\pm\) 1.22 b  & 3.91 \(\pm\) 1.06 b  & 4.16 \(\pm\) 0.96 c  \\ \hline \hline \end{tabular}  
* Mean \(\pm\) Standard Deviation in the same column with different superscripts indicates that there are significant differences (\(p<0.05\)). Abbreviations: SBF2: Added 2% Saba banana peel; SBF4: Added 4% Saba banana peel; SBF6: Added 6% Saba banana peel; BBF2: Added 2% Berangan banana peel; BBF4: Added 4% Berangan banana peel; BBF6: Added 6% Berangan banana peel. Data for SBF2, SBF4 and SBF6 adapted from [4].  
\end{table}
Table 6: Sensory profiling of chicken sausage incorporated with BBF.  
product were negatively affected when more than 2% BP flour was added to it, regardless of the variety. The sensory and textural properties of chicken sausage prepared with 2% BP of both varieties was found to be organoleptically and texturally comparable with those of the other samples. As a result, the role of BP concentration on the technical functionalities of the chicken sausage was established in this study. Thus, although a high percentage of banana enhanced the hardness properties of chicken sausage, a high concentration of BP weakened its cohesiveness. A compromise between nutritional properties and textural acceptability is critical to maintaining the sensorial consistency of chicken sausage. Optimising BPs and their combination with other binding substances in emulsified meat products warrants further research.  
H.M.Z.; writing original draft preparation, conceptualization, data curation, M.D.B.S.; supervision, review and editing, conceptualization, J.R.; Visualization, S.S.; Visualization, E.M.; Visualization, N.S.S.; Visualization. W.P.; review and editing, supervision, project administration, funding acquisition, conceptualization. All authors have read and agreed to the published version of the manuscript.  
This research was funded by Niche Scheme Grant (SDN0039-2019) provided by Universiti Malaysia Sabah (UMS).  
Not applicable.  
The authors declare no conflict of interest.