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Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage
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 Title & Authors
Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage
Lee, Jae-Joon; Choi, Jung-Soek; Jung, Dong-Soon; Park, Sung-Hyun; Choi, Yang-Il;
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 Abstract
We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at , adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.
 Keywords
mechanically deboned chicken meat;chicken sausage;quality characteristics;storage characteristics;
 Language
Korean
 Cited by
1.
강황분말 첨가 계육 소시지의 냉장 저장 중 품질 특성,윤은아;정은경;주나미;

대한영양사협회학술지, 2013. vol.19. 3, pp.195-208 crossref(new window)
1.
Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage, Journal of the Korean Dietetic Association, 2013, 19, 3, 195  crossref(new windwow)
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