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http://dx.doi.org/10.5851/kosfa.2011.31.3.460

Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage  

Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Choi, Jung-Soek (Department of Animal Science, Chungbuk National University)
Jung, Dong-Soon (Department of Animal Science, Chungbuk National University)
Park, Sung-Hyun (Department of Animal Science, Chungbuk National University)
Choi, Yang-Il (Department of Animal Science, Chungbuk National University)
Publication Information
Food Science of Animal Resources / v.31, no.3, 2011 , pp. 460-468 More about this Journal
Abstract
We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.
Keywords
mechanically deboned chicken meat; chicken sausage; quality characteristics; storage characteristics;
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