Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

Abstract

The current study was aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showed that with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC percent was significantly higher after thermal processing; it means samples required more force for cutting. Sensory analysis showed that increased percentages of MDC decreased the overall acceptability. Practical application Mechanically deboned meat (MDM) has an important emulsifying capacity, thus, promoting nutritional and functional value, emulsion stability, and water holding capacity, which can be used in comminuted meat products. The results of the current study provides insights into the evaluation of textural and sensory properties of sausages by the inclusion of different types and percentage of MDM.