Citation
Seri Chempaka Mohd Yusof, . and Abdul Salam Babji, . and Aminah Abdullah, . Utilization of poultry by-products in chicken bologna. pp. 148-153. ISSN 1505-5337
Abstract
Five formulations using mechanically deboned chicken meat (MDCM) chicken trimmings (CT) chicken skin and spent hen meat were processed into bologna with different ratios of CT/MDCM: 60/0 45/15 30/30 15/45 and 0/60. The products were evaluated for proximate composition cooking loss colour changes shear force folding test and by a taste panel. As the percentage of MDCM increased the ash moisture and fat percentage and 'a' value for the formulations increased. On the other hand the protein percentage colour 'L' and 'b' values decreased as the percentage of CT decreased. Formulations with 15/45 CT/MDCM had slightly higher cooking losses followed by 60/0 0/60 30/30 and 45/15 CT/ MDCM 60/0 CT/MDCM resulted in slightly improved textural properties (gelation and firmer texture) followed by 0/60 15/45 30/30 and 45/15 CT/MDCM. Formulations with 15/45 or 0/60 CT/MDCM were more acceptable to the 30-member untrained taste panel with the 0/60 CT/MDCM formulation having the highest score for all attributes.
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Abstract
Five formulations using mechanically deboned chicken meat (MDCM) chicken trimmings (CT) chicken skin and spent hen meat were processed into bologna with different ratios of CT/MDCM: 60/0 45/15 30/30 15/45 and 0/60. The products were evaluated for proximate composition cooking loss colour changes shear force folding test and by a taste panel. As the percentage of MDCM increased the ash moisture and fat percentage and 'a' value for the formulations increased. On the other hand the protein percentage colour 'L' and 'b' values decreased as the percentage of CT decreased. Formulations with 15/45 CT/MDCM had slightly higher cooking losses followed by 60/0 0/60 30/30 and 45/15 CT/ MDCM 60/0 CT/MDCM resulted in slightly improved textural properties (gelation and firmer texture) followed by 0/60 15/45 30/30 and 45/15 CT/MDCM. Formulations with 15/45 or 0/60 CT/MDCM were more acceptable to the 30-member untrained taste panel with the 0/60 CT/MDCM formulation having the highest score for all attributes.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | POULTRY |
| AGROVOC Term: | CHICKEN MEAT |
| AGROVOC Term: | CHICKENS |
| AGROVOC Term: | POULTRY MEAT |
| AGROVOC Term: | PROCESSED ANIMAL PRODUCTS |
| AGROVOC Term: | PROXIMATE COMPOSITION |
| AGROVOC Term: | MEASUREMENT |
| AGROVOC Term: | ORGANOLEPTIC ANALYSIS |
| AGROVOC Term: | DATA ANALYSIS AVES DE CORRAL |
| AGROVOC Term: | CARNE DE POLLO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:52 |
| URI: | http://webagris.upm.edu.my/id/eprint/17480 |
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