Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages

doi:10.7506/spkx1002-6630-201015023

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 103-106.doi: 10.7506/spkx1002-6630-201015023

• Basic Research • Previous Articles Next Articles

Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages

FU Qing-quan1，ZENG Hua1，XU Bao-cai2

1. School of Biochemical and Environmental Engineering, Nanjing Xiaozhuang University, Nanjing 211171, China；
2. Technical Centre, Nanjing Yurun Food Co. Ltd., Nanjing 210041, China

Received:2010-01-27 Online:2010-08-15 Published:2010-12-29
Contact: FU Qing-quan E-mail:fuqingquan@126.com

Abstract

Abstract:

In this work, chicken breast meat and chicken skin were used as raw materials to produce emulsion-type chicken sausages with the additions of some subsidiary materials. Five addition sequences for raw and subsidiary materials were designed for emulsion-type chicken sausage production and the products obtained were evaluated for their water-holding capacity, textural characteristics (analyzed by sensory evaluation and instrumental measurements, namely TPA compression and W-B shearing) and microstructural properties. Chicken sausages produced through the sequential steps of lean protein extraction, fat emulsification, chopping and mixing of seasonings, starch and ice water mixing has the best water-holding capacity, textural and microstructural characteristics. Multiple comparisons on TPA and W-B tests also exhibited a significant difference among chicken sausages produced based on different sequential additions of raw and subsidiary materials.

Key words: emulsion-type sausages, water-holding capacity, sensory evaluation, SEM, TPA, W-B

CLC Number:

TS251.65

FU Qing-quan1，ZENG Hua1，XU Bao-cai2. Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages[J]. FOOD SCIENCE, 2010, 31(15): 103-106.

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Effect of Sequential Additions of Raw and Subsidiary Materials on the Quality of Emulsion-type Chicken Sausages

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