Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

Abstract

AbstractThe study aimed to determine the effects of using mechanically deboned chicken meat (MDCM) on the quality of bologna-type chicken sausage and chicken frankfurters. Sausages were formulated with control (0%), 20, 40, 60, 80 and 100% MDCM replacing the chicken breast meat as raw material. The use of MDCM caused an increase in pH value of both sausage types. The use of MDCM up to 20% had no significant effect on TBARS value, while 40% MDCM and higher levels caused an increase in TBARS value. L* value of sausages was affected by MDCM. MDCM had no significant effect on a* value in bologna-type sausage, however, it increased a* value in frankfurters. A dispersion between the MDCM level and the textural properties in sausage types was determined by PCA, and the 20% MDCM group showed the closest relationship to control group in PCA. The results of heatmap of textural parameters showed that the use of more than 20% MDCM was not possible in bologna type sausage, although frankfurters were the same main cluster except 100% MDCM group. [Figure: see text]

Keywords

• mechanically deboned chicken meat (MDCM)
• frankfurter
• bologna type sausage
• texture profile analysis
• principal component analysis