Evaluation of the effect of replacement of soybean oil with chicken fat on physicochemical and textural properties of chicken sausage
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Abstract:
In this study, the effect of application of chicken skin fat (compared to soybean oil) in formulation of chicken sausage was evaluated. To do this, samples of chicken sausage (70 % meat) were made using different ratios (5, 10, 15 %) of chicken fat or soybean oil at pilot scale (10 kg) following the common industrial production methods and evaluated for their properties. Sausage samples containing chicken fat were not significantly different from samples containing soybean oil in terms of protein and ash content (p>0.05). However, moisture content of sausage samples containing chicken fat was higher (p<0.05). In terms of texture profile analysis, sausage made with chicken fat was harder (p<0.05). On the other hand, with increase of chicken fat level from 5 to 15 %, sausage hardness increased; however, increase of soybean oil level in formulation, led to the decrease of sausage hardness (p<0.05). Sausage samples containing chicken fat had lower resilience value. The highest cohesiveness was observed in sausage samples containing 5 or 10 % soybean oil and the lowest in sausage containing 15 % chicken fat (p<0.05). With increase of oil or fat level, chewiness of sausage was decreased. Sausage samples made with chicken fat had higher chewiness value (p<0.05). The lowest chewiness value was observed in sausage made with 15 % soybean oil. Fat type and level had no effect on adhesiveness and springiness of sausage (p>0.05). In terms of color indices, sausage containing chicken fat was lighter (higher L index) and had greater a (redness) and b (yellowness) indices (p<0.05).
Language:
Persian
Published:
Food Science and Technology, Volume:15 Issue: 11, 2019
Pages:
257 to 269
magiran.com/p1921045  
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