Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages
| Autor: | Parinaz Bahrami, Gül Kotan Yilmaz, Ahmet Akköse, Mükerrem Kaya, Güzin Kaban |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Cogent Food & Agriculture, Vol 9, Iss 1 (2023) |
| Druh dokumentu: | article |
| ISSN: | 23311932 2331-1932 |
| DOI: | 10.1080/23311932.2023.2238403 |
| Popis: | AbstractThe study aimed to determine the effects of using mechanically deboned chicken meat (MDCM) on the quality of bologna-type chicken sausage and chicken frankfurters. Sausages were formulated with control (0%), 20, 40, 60, 80 and 100% MDCM replacing the chicken breast meat as raw material. The use of MDCM caused an increase in pH value of both sausage types. The use of MDCM up to 20% had no significant effect on TBARS value, while 40% MDCM and higher levels caused an increase in TBARS value. L* value of sausages was affected by MDCM. MDCM had no significant effect on a* value in bologna-type sausage, however, it increased a* value in frankfurters. A dispersion between the MDCM level and the textural properties in sausage types was determined by PCA, and the 20% MDCM group showed the closest relationship to control group in PCA. The results of heatmap of textural parameters showed that the use of more than 20% MDCM was not possible in bologna type sausage, although frankfurters were the same main cluster except 100% MDCM group. [Figure: see text] |
| Databáze: | Directory of Open Access Journals |
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