Effect of adding byproducts of chicken slaughter on the quality of sausage over storage.

Autor:	Lima JL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Assis BBT; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Olegario LS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Galvão MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Soares ÁJ; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Arcanjo NMO; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., González-Mohino A; IPROCAR Research Institute, Tecal Research Group, University of Extremadura, 10003 Caceres, Spain., Bezerra TKA; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil. Electronic address: msmadruga@uol.com.br.
Jazyk:	angličtina
Zdroj:	Poultry science [Poult Sci] 2021 Aug; Vol. 100 (8), pp. 101178. Date of Electronic Publication: 2021 Apr 11.
DOI:	10.1016/j.psj.2021.101178
Abstrakt:	The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality of fresh sausage stored under freezing. Partial chemical characterization of the byproducts was performed. Three batches of chicken sausage were prepared with skin, abdominal fat, and with skin and abdominal fat added; thereafter were stored for 135 d in freezer. Partial chemical composition, physical characteristics, microbiological quality, and product acceptance were determined. Skin and abdominal fat are rich sources of fat. However, the addition of skin provided to sausage higher protein content, hardness, water retention capacity, and less cooking loss compared to added abdominal fat treatments. In contrast, the addition of abdominal fat provided higher lipid content to the sausages and displaying higher acceptability. The addition of byproducts in fresh sausage manufacture would be a great strategy to increase the chicken sausage value, with physicochemical quality improvement, and without sensory acceptability issues. Competing Interests: DISCLOSURES The authors declare that they have no conflict of interest. (Copyright © 2021 The Authors. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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