Effect of Incorporation of Chicken Fat and Skin on the Quality of Chicken Sausages

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In order to produce a new dimension towards the development of comminuted meat product, chicken fat and skin (CFS) were used with chicken meat and incorporated at 15, 20 and 25 percent levels to chicken sausage. To substantiate the product qualities obtained after such incorporations, different quality parameters like physico-chemical properties, proximate composition, thiobarbiturate acid (TBA) value, microbial profile and organoleptic qualities from those sausage after cooking were evaluated. It was found that with the increase in amount of added CFS, emulsion stability (ES), emulsifying capacity (EC) of sausage emulsion decreased significantly (P<0.05) whereas the extract release volume (ERV), cooking losses increased significantly (P<0.05) with increase in CFS level. There were no significant differences in terms of microbial profile and there was a significant (P<0.05) difference in some organoleptic qualities like juiciness and overall acceptability. However, from the point of view of overall acceptability of sausage having 20% added skin and fat scored better and incorporation upto 20% is advocated to make maximum profit from such sausages in commercial practices.

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