| Abstrakt: |
Binders are commonly used in sausage formulations to increase cook yield and improve texture. Soy protein (SP) and Non-Fat Dry Milk (NFDM) are common binders used in sausage, but an increase in allergen mislabeling incidents drives the need for allergen free alternatives. This study sought to test the effectiveness of carrot fiber (CF) in cooked chicken sausage. Chicken breast and thighs (90:10) were coarse ground (12.5 mm), mixed with 1.5 L of water and seasonings consisting of curing salts, sodium erythorbate and salt, then fine ground (9.5 mm). The blend was divided into 4.5 kg batches and randomly assigned a treatment: no-binder (control), CF 2% or 3.5%, NFDM 2% or 3.5%, SP 2% or 3.5%. Formulations were stuffed into cellulose casings, cooked to an internal temperature of 71°C, cold showered, and stored in a cooler (4°C). Texture profile analysis (TPA) was executed in triplicate. Sausages were reheated in an aluminum-lined baking pan covered in foil in an convection oven set at 121°C to an internal temperature of 71°C. TPA variables (hardness, springiness, cohesiveness, chewiness, and resilience) were established using model TA.XTPlus. Statistical analysis was conducted using Statistix (Ver. 10.0 USA), as a completely randomized design. Least square means were separated for significant main effects, at α = 0.05 level. Hardness values for sausages made with CF 2% and 3.5% were higher and less resilient (P < 0.05). Sausages made with CF 3.5% were less cohesive (P < 0.05) than NFDM 2% and 3.5%, SP 3.5%, and control. CF 3.5% was chewier (P < 0.05), however, CF 2% was similar (P > 0.05) to NFDM 3.5% and SP 3.5%. Therefore, the use of CF 2% in cooked chicken sausage created a similar texture profile as NFDM and SP, which may make this inclusion rate a more practical replacement. [ABSTRACT FROM AUTHOR] |
