The Effects of Using Different Types of Liver on Sausage Products: A Review

Abstract

Vitamin and mineral deficiencies—particularly in vitamin A, iron, and zinc—remain a significant global health issue, especially among preschool-aged children, pregnant women, and the elderly. The World Health Organization (WHO) estimates that around 50% of preschool children and 7% of women of reproductive age suffer from these micronutrient deficiencies, contributing to 19% of the approximately 10.8 million annual child deaths. One potential dietary source to address these deficiencies is liver, which is rich in protein, vitamins A, D, B2, B12, folic acid, iron, and zinc. Liver is a slaughterhouse by-product with high nutritional value and strong potential for development as a functional food. However, its distinctive aroma and strong flavor often reduce consumer preference. Processing liver into products such as sausages offers a promising solution. Sausage, one of the oldest processed foods, can improve liver acceptability through proper formulation and processing techniques. The addition of chicken, pork, and goat liver in sausage affects the physical and chemical qualities of the final product. Liver substitution up to a certain level can enhance nutritional value without compromising emulsion stability, texture, and flavor. Therefore, optimizing the liver substitution ratio is essential to produce sausages that are both nutritionally beneficial and sensorially acceptable.