Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages
Bahrami, Parinaz, Yilmaz, Gul, Akkose, Ahmet, Kaya, Muekerrem, Kaban, Guzin
The 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.
- Journal
- COGENT FOOD & AGRICULTURE
- Year
- 2023
- Volume
- 9
- Issue
- 1
- ISSN
- 2331-1932
- DOI
- 10.1080/23311932.2023.2238403
- WoS UID
- WOS:001034356400001