Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

被引：11
|
作者：
Famenin, Bahareh Khalili [1 ]
Hosseini, Hedayat [1 ]
Zayeri, Farid [2 ]
Ghanati, Kiandokht [3 ]
Lorenzo, Jose M. [4 ]
Barba, Francisco J. [5 ]
Khaneghah, Amin Mousavi [6 ]
机构：
[1] Shahid Beheshti Univ Med Sci, Fac Nutr & Food Technol, Dept Food Sci & Technol, Tehran, Iran
[2] Shahid Beheshti Univ Med Sci, Fac Paramed, Dept Biostat, Tehran, Iran
[3] Beheshti Univ Med Sci Hlth Serv, Int Branch Shahid, Res Dept, Tehran, Iran
[4] Ctr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnol Galicia, Orense, Spain
[5] Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth Food Sci Toxicol & Forens, Fac Pharm, Avda Vicent Andres Estelles,S-N, E-46100 Burjassot, Valencia, Spain
[6] Univ Campinas UNICAMP, Dept Food Sci, Fac Food Engn, Rua Monteiro Lobato,80,Caixa Postal 6121, BR-13083862 Campinas, SP, Brazil
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2019年 / 43卷 / 05期
关键词：
POULTRY MEAT; COMMINUTED SAUSAGES; QUALITY; PRODUCTS;
D O I：
10.1111/jfpp.13938
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The current studywas aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showedthat with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC percent was significantly higher after thermal processing; it means samples required more force for cutting. Sensory analysis showed that increased percentages of MDC decreased the overall acceptability. Practical applicationMechanically deboned meat (MDM) has an important emulsifying capacity, thus, promoting nutritional and functional value, emulsion stability, and water holding capacity, which can be used in comminuted meat products. The results of the current study provides insights into the evaluation of textural and sensory properties of sausages by the inclusion of different types and percentage of MDM.
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页数：8
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