|
KMID : 1134820190480040433
|
|
Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 4 p.433 ~ p.440
|
|
|
Quality Characteristics of Emulsified Sausages of Chicken Breast according to Different Types of Animal Fat
|
|
Moon Hyo-Seok
Kim Hack-Youn
Chun Ji-Yeon
|
|
|
Abstract
|
|
|
|
Pork and beef fat are normally used to manufacture typical emulsified sausages; however, they have high saturated fatty acid compositions. Generally, saturated fatty acids cause an increase in blood cholesterol concentration and cardiovascular disease. In this study, the horse fat sausage was prepared because horse fat has a higher unsaturated fatty acid composition than pork or beef fat. The quality of emulsified sausages of chicken meat by adding different types of animal fat was compared. The main ingredients were chicken breast, water, and three different animal fats (horse fat, beef fat, pork fat) while the minor ingredients were nitrite pickling salt (1.5%), potato starch (0.3%), and spices (0.2%). The moisture content of horse fat sausage was the highest 66.91% (P<0.05) while the cooking loss of sausage was 15.71% (P>0.05) and there was no significant difference among samples. There was no significant difference in emulsion stability as well (P>0.05). Malonaldehyde of horse fat sausage was the lowest (0.34 mg/kg) among animal fat sausages (P<0.05) while the volatile base nitrogen content of all sausages was around 15 mg (P>0.05). Overall, the results indicated horse fat was an appropriate ingredient for meat processing with sufficient physicochemical quality of an emulsified sausage.
|
|
|
KEYWORD
|
|
|
horse fat, animal fat, chicken meat, emulsified sausage, fatty acids
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|