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http://dx.doi.org/10.5187/jast.2021.e30

Quality properties of whole milk powder on chicken breast emulsion-type sausage  

Kang, Kyu-Min (Department of Animal Resources Science, Kongju National University)
Lee, Sol-Hee (Department of Animal Resources Science, Kongju National University)
Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University)
Publication Information
Journal of Animal Science and Technology / v.63, no.2, 2021 , pp. 405-416 More about this Journal
Abstract
The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples (p < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents (p < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample (p < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample (p < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples (p < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.
Keywords
Chicken; Heterologous-protein; Quality; Sausage; Milk;
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