Impact of adding sorghum dried distillers’ grains on the quality properties of emulsified chicken sausages

Abstract

ABSTRACTRecently, the market for emulsified chicken sausages (ECS), which are poultry meat products, has been growing owing to their excellent nutritional and eating qualities and because of their consumption is not forbidden by any cultural and religious laws. Sorghum dried distillers’ grains (SDDGs), a byproduct of the brewing of Taiwan’s famous sorghum wine (kaoliang liquor), are rich in nutrients; however, due to a lack of suitable processing applications, they pose serious waste problems. This study aimed to assess the quality of ECS formulated by replacing corn starch with SDDGs at levels of 0, 20, 40, 60, 80%, and 100%. ECS containing SDDGs showed substantially higher water-holding capacity (WHC) (7.83 to 15.49%), hardness (224.17 to 340.00 gf/mm2), cohesiveness (0.10 to 0.15), and lower L* (57.75 to 52.47), a* (4.95 to 3.83), b* (13.61 to 10.77), and pH values (6.04 to 5.71) compared to those of control ECS (5.35%, 185.67 gf/mm2, 0.08 and 63.03, 5.08, 14.90, 6.22) (p < .05); however, they did not affect springiness. Additionally, control ECS exhibited the lowest water loss (6.16%), fat loss (2.80%), water-holding capacity (WHC) (5.35%), cooking loss (8.96%), hardness (185.67 gf/mm2), cohesiveness (0.08), gumminess (20.12 gf), and chewiness (0.33 mJ), which substantially increased with increasing SDDGs levels; however, the L*, a*, b*, and pH values decreased. According to our results, we confirm the ECS could be prepared using SDDGs, offering potential and effectively improve the diversity of poultry meat products, establish appropriate processing and application of dried distillers’ grains, and reduce waste and environmental problems caused by alcohol brewing.

Keywords

• Emulsified chicken sausages
• poultry meat
• sorghum dried distillers’ grain
• quality