The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65 mg/100 g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.

► Smoked blood sausage is a alternative to add value to the goat edible by-products. ► Smoked goat blood sausage is high nutritional quality meat product. ► Smoked goat blood sausage showed no limiting amino acid. ► The levels of essential amino acids exceeded the recommended values for adults.