Defatted sesame flour (DSF), as a plant protein, was used in the formulation of chicken sausages
by replacement of 9 and 18 % of chicken meat with equal amounts of DSF. Sensory evaluation of chicken
sausages showed that sausages prepared by using 9% DSF improved the quality attributes. Addition of
DSF to chicken formula markedly increased the sulphur- containing amino acids as compared with the
control samples. The storage stability of the frozen sausages was investigated by following the changes
occurring in total volatile bases nitrogen (TVBN), thiobarbituric acid (TBA) and microbiological load
during storage. The obtained results showed that partially substitution of chicken meat with DSF caused
reduction in both of the TVBN and TBA values followed by a slight increase in these values for all the
samples during the frozen storage. The results of microbiological analysis showed that Coliforms, Staphylococcus
aureus, Salmonella and Shigella were absent in all the tested samples.