Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

Abstract

The study aimed to determine the effects of using mechanically deboned chicken meat (MDCM) on the quality of bologna-type chicken sausage and chicken frankfurters. Sausages were formulated with control (0%), 20, 40, 60, 80 and 100% MDCM replacing the chicken breast meat as raw material. The use of MDCM caused an increase in pH value of both sausage types. The use of MDCM up to 20% had no significant effect on TBARS value, while 40% MDCM and higher levels caused an increase in TBARS value. L* value of sausages was affected by MDCM. MDCM had no significant effect on a* value in bologna-type sausage, however, it increased a* value in frankfurters. A dispersion between the MDCM level and the textural properties in sausage types was determined by PCA, and the 20% MDCM group showed the closest relationship to control group in PCA. The results of heatmap of textural parameters showed that the use of more than 20% MDCM was not possible in bologna type sausage, although frankfurters were the same main cluster except 100% MDCM group.

Keywords:

• mechanically deboned chicken meat (MDCM)
• frankfurter
• bologna type sausage
• texture profile analysis
• principal component analysis

Acknowledgments

The authors would like to acknowledge Atatürk University East Anatolia High Technology Application and Research Center (DAYTAM, Erzurum, Türkiye) for laboratory support.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors received no direct funding for this research.

Notes on contributors

Parinaz Bahrami

Parinaz Bahrami holds a Master's degree from the Institute of Graduate School of Natural and Applied Sciences, Atatürk University.

Gül Kotan Yilmaz

Dr. Gül Kotan Yılmaz works at the Ministry of Agriculture and Forestry of the Republic of Turkey.

Ahmet Akköse

Ahmet Akkose is an Associate Professor at the Department of Food Technology, Atatürk University.

Mükerrem Kaya

Mükerrem Kaya is a professor at the Department of Food Technology, Atatürk University.

Güzin Kaban

Güzin Kaban is a professor at the Department of Food Technology, Atatürk University.