Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System.
chicken sausage
protein solubility
seawater
technological property
Journal
Food science of animal resources
ISSN: 2636-0780
Titre abrégé: Food Sci Anim Resour
Pays: Korea (South)
ID NLM: 101742126
Informations de publication
Date de publication:
Apr 2020
Apr 2020
Historique:
received:
26
12
2019
revised:
17
02
2020
accepted:
20
02
2020
entrez:
20
5
2020
pubmed:
20
5
2020
medline:
20
5
2020
Statut:
ppublish
Résumé
The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.
Identifiants
pubmed: 32426717
doi: 10.5851/kosfa.2020.e18
pii: kosfa-40-3-377
pmc: PMC7207091
doi:
Types de publication
Journal Article
Langues
eng
Pagination
377-387Informations de copyright
© Korean Society for Food Science of Animal Resources.
Déclaration de conflit d'intérêts
The authors declare no potential conflict of interest.
Références
J Food Sci. 2009 Apr;74(3):C221-6
pubmed: 19397706
Meat Sci. 2010 May;85(1):115-20
pubmed: 20374874
Poult Sci. 2011 May;90(5):1112-23
pubmed: 21489962
Proc Soc Exp Biol Med. 1964 Mar;115:823-5
pubmed: 14155838
Nucleic Acids Res. 1993 Dec 25;21(25):6040-1
pubmed: 8290367
Asian-Australas J Anim Sci. 2017 Jul;30(7):1021-1028
pubmed: 28183171
Adv Food Res. 1954;5:1-52
pubmed: 14349766
Appl Microbiol. 1974 Mar;27(3):605-6
pubmed: 4596392
Food Sci Anim Resour. 2019 Apr;39(2):345-353
pubmed: 31149675
Food Chem. 2016 Apr 1;196:1005-15
pubmed: 26593583
Crit Rev Food Sci Nutr. 1985;22(1):27-106
pubmed: 3899516