Effect of Meat Proportion and Flour Type on the Physicochemical and Sensory Characteristics of Chicken–Duck Combination Sausages

This study aimed to evaluate the effects of meat proportion and filler type on the physicochemical and sensory characteristics of emulsion-type chicken and duck sausages. Four formulations were prepared using different proportions of chicken and duck meat combined with potato flour or sago flour, namely P1 (75% chicken, potato flour), P2 (75% chicken, sago flour), P3 (75% duck, potato flour), and P4 (75% duck, sago flour). Physicochemical analyses included cooking loss, pH, water holding capacity (WHC), water activity (a𝑤), and color parameters (L*, a*, b*). Sensory evaluation was conducted to assess aroma, color, chewy texture, juiciness, taste, aftertaste, and overall acceptability. The results showed that P2 had the lowest cooking loss (2.35%) and highest WHC (95.18%), indicating superior emulsion stability. In contrast, P3 exhibited the highest cooking loss (3.34%) and lowest WHC (90.19%). Duck-dominant formulations showed slightly higher pH values and produced darker, redder, and more yellow sausages due to higher myoglobin and fat pigment content. Water activity values were relatively similar among treatments (0.80–0.81). Sensory analysis revealed that chicken-dominant formulations were generally preferred for aroma and taste, while duck-dominant sausages were perceived as juicier. In conclusion, meat proportion and filler type significantly influenced sausage quality. The use of sago flour improved physicochemical stability, particularly in chicken-dominant formulations, while duck meat contributed positively to juiciness and color characteristics.