Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

Abstract

ObjectiveThis study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella).MethodsSausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA) analysis.ResultsThe MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis.ConclusionMutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

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Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

“…Sensory analysis was fulfilled behind the National Research Ethics System (SISNEP, Brazil) permission under protocol CAAE 35793414.5.0000.5588. To describe the sensory characterization of each product formulated, the check-all-that-apply (CATA) questions were used as proposed by JORGE et al, 2015and MASSINGUE et al, (2018). Twenty untrained participants were firstly met to define the CATA terms.…”

Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat

“…Ayrıca EAE parçalarının daha homojen ve ince kıyılmış et matriksinin içerisine gömülü durumda olduğu hindi sosisi gibi ürünlerde, yapıştırıcı bir matriks olarak boşlukların doldurulmasında MAE kullanılmaktadır (1,4,39). Brezilya'da kuzu ve koyun sosisi olarak bilinen Mortadella üretiminde, ürünün daha ekonomik ve tüketicinin damak zevkine daha fazla hitap edebilmesi amacı ile farklı oranlarda MAKE kullanıldığı bir çalışmada, çıkma koyun eti yerine % 30 oranında MAKE ilavesinin tüketici tarafından daha fazla tercih edilen pembe parlak görünüm ile yumuşak ve yağlı dokuyu sağlayabildiği belirlenmiştir (33). Song ve ark.…”