THE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES

The aim of this research was to investigate the effects of the types of fat in fat emulsions for the production of chicken meat sausages on colour, texture and consumer acceptability. For the purpose of this research, six formulations were produced, in industrial conditions, with different percentage of chicken fat from different carcass parts that were used as total or partial replacement for hydrogenated fat. Emulsions for chicken sausages were produced with fat combinations as follows: F1 (13,67% chicken fat with skin), F2 (13,67% chicken abdominal fat), F3 (13,67% hydrogenated fat), F4 (6,84% chicken fat with skin + 6,84% chicken abdominal fat), F5 (6,84% chicken fat with skin + 6,84% hydrogenated skin, and F6 (6,84% chicken abdominal fat + 6,84% hydrogenated fat). These products were stored for 90 days at the temperatures of 4 oC and 8 oC. The anlyses of colour, texture and consumer acceptance were conducted every 15 days during 90-day storage.

Raw and cooked meat emulsion stability as affected by starches determined by principal component analysis

This work aimed to study the relationship between meat emulsion in both raw and cooked states employing two different types of starch, potato, and wheat, in meat batters formulated with different fat percent. Emulsion stability as related to water retention capacity, thermal denaturation temperature, and enthalpy plus thermal diffusivity were determined in the raw and cooked state. There was an inherent difference in potato starch functionality, with higher emulsion stability and yield, but the Pearson correlation analysis and PCA demonstrated that water holding capacity and the denaturation enthalpy resulted in higher cook yield as a consequence of lower expressible moisture. This results in establishing the importance to maintain meat extensors as starches functionality before and during mixing and thermal processing to obtain better yield and less water release in fat-reduced meat products, both important quality parameters, related to sensory (juiciness) and texture (hardness) properties of comminuted meat products.