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

Figures & data

Table 1. pH, a_w and TBARS values of bologna type and frankfurter type sausages produced using mechanically deboned chicken meat (MDCM)

Group	pH		aw		TBARS (µmol MDA/kg)
	Bologna type sausage	Frankfurter type sausage	Bologna type sausage	Frankfurter type sausage	Bologna type sausage	Frankfurter type sausage
Control (0% MDCM)	6.38e	6.26e	0.956a	0.956a	5.77c	6.38d
20% MDCM	6.40e	6.31d	0.956a	0.956a	6.48bc	7.71 cd
40% MDCM	6.45d	6.38c	0.955a	0.955a	7.43ab	8.90bc
60% MDCM	6.52c	6.45b	0.956a	0.956a	7.88a	10.03ab
80% MDCM	6.56b	6.50a	0.956a	0.955a	8.08a	10.56ab
100% MDCM	6.64a	6.51a	0.954a	0.955a	8.50a	12.14a
Significance	**	**	ns	ns	**	**
SEM	0.02	0.02	0.00	0.00	0.22	0.39

a-e: any two means in the same column having the same letters are not significantly different (p > 0.05). ns: Not significant.

SEM: Standard error of mean. **: p < 0.01.

Table 2. L*, a* and b* values of bologna type and frankfurter type sausages produced using mechanically deboned chicken meat (MDCM)

Group	Bologna type sausage			Frankfurter type sausage
	L*	a*	b*	L*	a*	b*
Control(0% MDCM)	63.32a	22.15a	12.45c	61.21a	23.76b	16.84a
20% MDCM	62.12ab	23.33a	13.06bc	56.41b	25.30a	17.58a
40% MDCM	61.32bc	23.04a	13.93ab	56.25b	25.19a	17.15a
60% MDCM	60.01 cd	23.64a	13.91ab	56.39b	25.02a	17.78a
80% MDCM	58.45de	23.75a	14.32ab	55.93b	25.20a	17.32a
100% MDCM	57.82e	23.46a	14.74a	56.93b	25.26a	17.47a
Significance	**	ns	**	*	**	ns
SEM	0.45	0.60	0.67	0.99	0.09	0.16

a-e: any two means in the same column having the same letters are not significantly different (p > 0.05). ns: Not significant. SEM: Standard error of mean. *: p < 0.05, **: p < 0.01.

Table 3. Texture profile analysis results of bologna type sausages produced using mechanically deboned chicken meat (MDCM)

Group	Hardness	Adhesiveness	Resilience	Cohesiveness	Springiness	Gumminess	Chewiness
Control (0% MDCM)	266.23a	3.28a	0.28c	0.58b	8.92a	154.11a	1379.04a
20% MDCM	230.43b	2.77b	0.31b	0.62a	8.89a	144.23a	1285.29a
40% MDCM	207.31c	2.47bc	0.33a	0.62a	8.70bc	127.62b	1110.16b
60% MDCM	188.96d	2.37c	0.35a	0.63a	8.85ab	118.84b	1051.23b
80% MDCM	162.97e	2.21c	0.33a	0.60ab	8.71bc	98.03c	853.62c
100% MDCM	159.99e	2.20c	0.34a	0.61a	8.58c	97.90c	838.61c
Significance	**	**	**	*	**	**	**
SEM	5.60	0.11	0.00	0.01	.03	3.43	32.82

a-e: any two means in the same column having the same letters are not significantly different (p > 0.05). ns: Not significant. SEM: Standard error of mean. *: p < 0.05, **: p < 0.01.

Table 4. Texture profile analysis results of frankfurter type sausages produced using mechanically deboned chicken meat (MDCM)

Group	Hardness	Adhesiveness	Resilience	Cohesiveness	Springiness	Gumminess	Chewiness
Control(0% MDCM)	83.81a	0.48a	0.27e	0.59 cd	8.91a	49.23a	438.52a
20% MDCM	76.96b	0.62a	0.30 cd	0.61abc	8.89a	46.87a	415.59a
40% MDCM	66.70c	0.48a	0.29de	0.58d	9.56a	38.23b	367.22b
60% MDCM	59.46d	0.72a	0.31bc	0.61bc	8.91a	36.02bc	320.75bc
80% MDCM	55.87d	0.55a	0.32ab	0.62ab	8.77a	34.76c	304.65c
100% MDCM	58.33d	0.40a	0.33a	0.64a	9.32a	37.09bc	347.76bc
Significance	**	ns	**	**	ns	**	**
SEM	1.75	0.04	0.00	0.00	.01	0.95	9.79

a-e: any two means in the same column having the same letters are not significantly different (p > 0.05). ns: Not significant. SEM: Standard error of mean. **: p < 0.01.

Figure 1. Correlation loadings of the relationships between the groups with MDCM and textural parameters in bologna type sausage.

Figure 2. Correlation loadings of the relationships between the groups with MDCM and textural parameters in frankfurter type sausage.

Figure 3. Heat map of textural parameters in bologna type sausage produced different ratios of MDCM (H: hardness, A: adhesiveness, R: resilience, C: cohesiveness, S: springess, G: gumminess, CH: chewiness).

Figure 4. Heat map of textural parameters in frankfurter type sausage produced different ratios of MDCM (H: hardness, A: adhesiveness, R: resilience, C: cohesiveness, S: springess, G: gumminess, CH: chewiness).