Effects of incorporation of hempseed meal on the quality attributes of chicken sausage

Abstract

The effects of incorporation of hempseed meal on the quality attributes of chicken sausage was explored. Hempseed meal was hydrated and added to chicken sausage in the proportion of 10%, 20%, 30%, and 40%, respectively, and the changes of the product quality attributes were analyzed. Results showed that with the increment of hempseed meal, moisture, protein, and lipid content of chicken sausage were significantly decreased, while ash and total dietary fiber content increased. The emulsion stability of the sausage was improved, and the cooking loss decreased. The addition of hempseed meal also increased the total phenolic content and DPPH radical scavenging activity; however, it promoted lipid oxidation (p<0.05), possibly due to the increased unsaturated fatty acids from hempseed meal. The L* and a* values of chicken sausage were significantly reduced due to the increasing content of hempseed meal. The incorporation of hempseed meal modified the texture profile of chicken sausage, which curtailed hardness, cohesiveness, gumminess, springiness, chewiness, and resilience of the chicken sausages, except adhesiveness. This study demonstrated that the incorporation of hempseed meal in chicken sausage could be potential to substitute meat, create an alternative high plant protein sausage, and expand the application of hempseed meal in food industry.

Keywords

• Hempseed meal
• Chicken sausage
• Meat analogue
• Meat quality
• Antioxidant activity
• Lipid oxidation