Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

Bahrami P., Kotan Yilmaz G., AKKÖSE A., KAYA M., KABAN G.

Cogent Food and Agriculture, cilt.9, sa.1, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/23311932.2023.2238403
  • Dergi Adı: Cogent Food and Agriculture
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: bologna type sausage, frankfurter, mechanically deboned chicken meat (MDCM), principal component analysis, texture profile analysis
  • Atatürk Üniversitesi Adresli: Evet

Özet

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. (Figure presented.).