PHYSICOCHEMICAL PROPERTIES OF CHINESE-STYLE SAUSAGE WITH THE INCORPORATION OF MECHANICALLY DEBONED CHICKEN MEAT

Mechanically deboned chicken meat (MDCM) is obtained from the skeletal bone tissue by forcing under high pressure through a sieve to separate the bone from the edible meat tissue. In our study, MDCM and hand-deboned chicken meat (HDCM) was formulated into Chinese-style sausage (0%, 30%, 50%, 70%, 100% MDCM) and kept in the vacuum packaging. The physicochemical properties were determined during storage at 25 degrees C for 56 days. Moisture contents of Chinese-style sausages incorporated with MDCM (21.4-25.9%) were significantly lower than that of control (29.7%) at any storage time. No significantly difference was found in a(w) between Chinese-style sausages providing MDCM and control. The initial a(w) of all sausages were approximately 0.85 and still maintained throughout storage time. The addition of MDCM higher than 30% in the Chinese-style sausages significantly decreased lightness (L*) and increased (a*) values after 14 days of storage which could have a negative effect on product acceptability. MDCM incorporated Chinese-style sausages were decreased in hardness properties as increased MDCM content in those sausages. However, the hardness value of sample with 30% MDCM was close to control. Therefore, overall, up to 30% MDCM could be incorporated into Chinese-style sausages without any major effects on its physicochemical properties.