The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

Abstract

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage

“…A thorough chemical characterization of the present chicken breasts was reported in a previous paper . WB chicken samples had higher moisture (74.9 versus 72.5 g/100 g) and less protein content (20.9 versus 21.8 g/100 g) than N chicken breasts .…”

“…Both texture analyses were carried out in samples cooked by immersion in a hot water bath (75 °C/10 min) and cut in 1 cm thick slices. Texture profile analysis, which was performed for hardness, and shear force (SF) analysis were performed according to Madruga et al . and using the software Texture Expert for Windows 1.20 (Stable Micro Systems\TE32 L\version 6.1.4.0, UK).…”

“…A thorough chemical characterization of the present chicken breasts was reported in a previous paper . WB chicken samples had higher moisture (74.9 versus 72.5 g/100 g) and less protein content (20.9 versus 21.8 g/100 g) than N chicken breasts . These differences may explain the significant effect ( P < 0.05) of WB and storage on sausage physicochemical parameters.…”

“…Increased weight loss in WBs may be explained by defects in myofibrillar or sarcoplasmic proteins and histological changes occurred in meat affected by such myopathy . Madruga et al . and Qin observed that the CLs of comminuted products processed with WB, such as sausages and nuggets, were similar to those prepared with N breast.…”

“…In a recent study, we observed that WB breast can be used in the formulation of chicken sausage either combined or not combined with normal (N) breast . However, there is a gap in knowledge regarding the effect of frozen storage conditions on the quality of emulsion‐type WB chicken sausage.…”