Quality of processed chicken breast with wooden chicken for sausage formulation

Pissolato, B. and Padilha, R. L. and Sant’Anna, V. (2023) Quality of processed chicken breast with wooden chicken for sausage formulation. International Food Research Journal (Malaysia), 30. pp. 355-364. ISSN 2231 7546

An increased incidence of muscular alterations in broiler meat has been observed, which is referred to as wooden breast. The present work aimed to produce two formulations of chicken sausages with 20 and 40% of moderated accentuated impairment of wooden breast, and compare them with normal breast as control formulation in terms of microbiological, nutritional, and physicochemical parameters including pH, shear force, textural profile, and sensorial characteristics. Results found that there was no significant difference (p > 0.05) in the carbohydrates, moisture, lipids, proteins, and shear force between the control formulation and the formulations with 20 and 40% wooden breast. However, in term of pH, there were significant differences (p < 0.05) between all three formulations. There was also a significant difference (p < 0.05) in term of hardness when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as adhesiveness and chewiness. There was a also significant difference (p < 0.05) in term of smoky aroma when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as texture defects and pink colour. The moderated accentuated impairment of wooden breast presents a technological potential for the production of chicken sausage. Finally, it was found that the formulation with 20% wooden breast was proven a better option. In this regard, it can be considered as an alternative to reduce economic losses incurred by the poultry industry since processing guarantees the characteristics of the final product including its sensorial quality are without unfavourable effects.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(02)%202023/07%20-...

Abstract

An increased incidence of muscular alterations in broiler meat has been observed, which is referred to as wooden breast. The present work aimed to produce two formulations of chicken sausages with 20 and 40% of moderated accentuated impairment of wooden breast, and compare them with normal breast as control formulation in terms of microbiological, nutritional, and physicochemical parameters including pH, shear force, textural profile, and sensorial characteristics. Results found that there was no significant difference (p > 0.05) in the carbohydrates, moisture, lipids, proteins, and shear force between the control formulation and the formulations with 20 and 40% wooden breast. However, in term of pH, there were significant differences (p < 0.05) between all three formulations. There was also a significant difference (p < 0.05) in term of hardness when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as adhesiveness and chewiness. There was a also significant difference (p < 0.05) in term of smoky aroma when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as texture defects and pink colour. The moderated accentuated impairment of wooden breast presents a technological potential for the production of chicken sausage. Finally, it was found that the formulation with 20% wooden breast was proven a better option. In this regard, it can be considered as an alternative to reduce economic losses incurred by the poultry industry since processing guarantees the characteristics of the final product including its sensorial quality are without unfavourable effects.

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Item Type:	Article
AGROVOC Term:	chicken meat
AGROVOC Term:	processed foods
AGROVOC Term:	sausages
AGROVOC Term:	experimentation
AGROVOC Term:	microbiological analysis
AGROVOC Term:	sampling
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	statistical methods
AGROVOC Term:	meat industry
AGROVOC Term:	nutritive value
Geographical Term:	Brazil
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	20 May 2025 01:19
Last Modified:	20 May 2025 01:19
URI:	http://webagris.upm.edu.my/id/eprint/544

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