Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausag...
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doaj-65b555ee7e844c80909dc8546d6a9bbb2020-11-25T02:37:36ZengMDPI AGFoods2304-81582020-04-01950750710.3390/foods9040507Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty ByproductsLina María Peña-Saldarriaga0José Angel Pérez-Alvarez1Juana Fernández-López2Research & Development Department, Bios Group, Cra 48 No.274 Sur-89 Envigado, Antioquia, ColombiaIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, SpainDuring poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory properties) of chicken sausages were assessed. Sausages with fatty byproducts added (40% and 50%) showed lower moisture but higher fat content than control. Nevertheless, all of them meet the nutritional requirements of the Colombian regulation for this type of meat product. Sausages with 40% and 50% substitution level showed similar texture properties and microbiological quality as control. When these fatty byproducts were used at 50% substitution level, differences in several color properties and sensorial attributes (color, flavor, and meat taste) were noticed with respect to control. When the substitution level was reduced to 40%, no sensorial differences were detected. Chicken fatty byproducts can be successfully applied as partial replacement of chicken skin in emulsion-type sausages.https://www.mdpi.com/2304-8158/9/4/507fatty byproductschicken sausageschicken skinquality properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Lina María Peña-Saldarriaga José Angel Pérez-Alvarez Juana Fernández-López |
spellingShingle |
Lina María Peña-Saldarriaga José Angel Pérez-Alvarez Juana Fernández-López Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts Foods fatty byproducts chicken sausages chicken skin quality properties |
author_facet |
Lina María Peña-Saldarriaga José Angel Pérez-Alvarez Juana Fernández-López |
author_sort |
Lina María Peña-Saldarriaga |
title |
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts |
title_short |
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts |
title_full |
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts |
title_fullStr |
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts |
title_full_unstemmed |
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts |
title_sort |
quality properties of chicken emulsion-type sausages formulated with chicken fatty byproducts |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-04-01 |
description |
During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory properties) of chicken sausages were assessed. Sausages with fatty byproducts added (40% and 50%) showed lower moisture but higher fat content than control. Nevertheless, all of them meet the nutritional requirements of the Colombian regulation for this type of meat product. Sausages with 40% and 50% substitution level showed similar texture properties and microbiological quality as control. When these fatty byproducts were used at 50% substitution level, differences in several color properties and sensorial attributes (color, flavor, and meat taste) were noticed with respect to control. When the substitution level was reduced to 40%, no sensorial differences were detected. Chicken fatty byproducts can be successfully applied as partial replacement of chicken skin in emulsion-type sausages. |
topic |
fatty byproducts chicken sausages chicken skin quality properties |
url |
https://www.mdpi.com/2304-8158/9/4/507 |
work_keys_str_mv |
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