| Title: | Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates |
| Author(s): | Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ; |
| Address: | "Dept. of Animal Resources Technology, Gyeongnam Natl. Univ. of Science and Technology, Jinju, Gyeongnam, 660-758, Republic of Korea. Swine Science and Technology Center, Gyeongnam Natl. Univ. of Science and Technology, Jinju, Gyeongnam, 660-758, Republic of Korea. Dept. of Seafood Science and Technology, Gyeongsang Natl. Univ, Jinju, Gyeongnam, Republic of Korea. Dept. of Animal Science and Technology, Chung-Ang Univ, 4726 Seodong-aero, Daedeok-myeon, Anseong-si, Gyeonggi, 456-756, Republic of Korea" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The 'off-flavor' and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples. PRACTICAL APPLICATION: In most of the developed countries, meat from spent laying hens is not consumed, leading toan urgent need for effectively utilization or disposal methods. In this study, sausages were prepared using spent laying hens and protein hydrolysates from mechanically deboned chicken meat. Sausage can be made by spent laying hens hydrolysates, although overall acceptability was lower than those of other sausage samples" |
| Keywords: | Animals Ascorbic Acid/analysis Chickens Color Food Analysis Food Handling Food Storage Humans Hydrogen-Ion Concentration Meat/*analysis Meat Products/*analysis Protein Hydrolysates/*chemistry Swine Taste Thiobarbituric Acid Reactive Substances/analysis Vo; |
| Notes: | "MedlineJin, S K Choi, J S Choi, Y J Lee, S J Lee, S Y Hur, S J eng Research Support, Non-U.S. Gov't 2015/06/17 J Food Sci. 2015 Jul; 80(7):S1563-7. doi: 10.1111/1750-3841.12920. Epub 2015 Jun 16" |
