Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils

Abstract

The effect of old laying hen ( OLH ) and commercial broiler ( CB ) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composition, color, pH, emulsion stability, cooking yield, water holding capacity, collagen content, textural properties, and scanning electron microscopy images of sausage samples were analyzed. Although there were significant differences in pH and emulsion stability between breed types (OLH and CB, P < 0.05), no significant differences were found for cooking yield and water holding capacity. The utilization of OLH meat in sausages produced higher total and insoluble collagen content than that of the CB meat. The replacement of pork backfat with olive oil produced the most similar texture to that of pork backfat among the lipid types used. The results showed the applicability of OLH meat in emulsion-type sausages and the use of vegetable oils, especially olive oil, might also be feasible.

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

“…Cutting times and cooking temperatures were selected based on preliminary studies. Sausages were prepared following a previously described method ( Shin et al, 2020 ), with minor modifications, using 60% broiler breast meat, 20% lipid, and 20% iced water. As additives, 1.5% sodium chloride and 0.2% sodium triphosphate were added based on the total sample weight (w/w).…”

“…It contains high levels of monounsaturated fatty acids (oleic and eicosenoic acid) and antioxidant capacity ( Rodriguez-Carpena et al, 2012 ). However, in previous studies, lower hardness and/or emulsion stability of beef ( Bloukas et al, 1997 ), pork ( Muguerza et al, 2001 ), and chicken meat sausages with olive oil ( Shin et al, 2020 ) compared with pork backfat controls were observed. Other reports suggested that chicken ( Choi et al, 2009 ) or pork sausages with olive oil ( Paneras et al, 1998 ) were firmer than sausages with pork backfat.…”

“…Olive oil is a promising lipid in the emulsification process as a fat substitute in meat products due to its superior sensory and functional properties ( Rodriguez-Carpena et al, 2012 ; Shin et al, 2020 ). It contains high levels of monounsaturated fatty acids (oleic and eicosenoic acid) and antioxidant capacity ( Rodriguez-Carpena et al, 2012 ).…”

Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

“…where m 1 was the weight of raw sausage and m 2 was the weight of cooked sausage. The WHC of sausage was obtained with modified methods of Shin et al [24] and Wang et al [23]. Approximately 10 g of sausage samples were weighed and placed in a centrifuge tube to centrifuge (H1650R/1850R, Xiangyi Saide Instrument Co., Ltd., Changsha, Hunan, China) for 30 min at 12,000× g at 4 • C, and then weighed.…”

Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo

“…Los parámetros colorimétricos (Tabla 3) exhibieron diferencias significativas (p<0,05) entre las salchichas de pollo. Encontrando un contraste entre SP3 y SP1, que se atribuye al contenido de grasa, así como a interacciones de los componentes de la formulación, que afectan la formación del gel y la capacidad de retención del agua(Cegielka et al 2017).Los estudios han demostrado que, al reducir el contenido de grasa con la finalidad de obtener productos ligeros, ocurren cambios significativos en los parámetros de color, asociados al tipo y cantidad de grasa empleada(Shin et al 2020). Los valores máximos y mínimos de rojez (a*) fueron para SP2 y SP3, característica influida por el empleo del colorante carmín en la formulación(Venturini et al 2011), para compensar la baja pigmentación de la materia prima.…”