We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

Introduction
 Materials and Methods
  1. Sausage manufacture
  2. Chemical characteristics
  3. Fatty acid composition
  4. Free amino acid contents
  5. Nucleotide contents
  6. Sensory evaluation
  7. Statistical analysis
 Results and Discussion
  1. Chemical composition
  2. Fatty acid composition
  3. Free amino acid contents
  4. Nucleotide contents
  5. Sensory evaluation
 Conclusion
 References

• Hyun Jung Lee(Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea)
• Cheorun Jo(Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea)
• Ki Chang Nam(Dept. of Animal Science and Technology, Sunchon National University, Jeonnam 57992, Korea)
• Kyung Haeng Lee(Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea) Corresponding author