Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage.

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups.