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KMID : 1134820230520020178
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 2 p.178 ~ p.185
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Analysis of the Replacement Effect of Added Chicken and Duck Skin Fat as a Pork Back Fat Replacement in Chicken Breast Emulsion Sausages
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Kim Han-Sol
Lee Sol-Hee
Kim Hack-Youn
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Abstract
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The aim of this study was to investigate the suitability of using chicken skin (CS) and duck skin (DS) as pork fat (PF) replacements in chicken breast emulsion sausages. The protein contents of CS and DS treatments were significantly higher than that of PF treatment (P<0.05). On the other hand, the fat contents of CS and DS treatments were significantly lower (P<0.05). The viscosities of chicken breast emulsion sausages increased in the order CS, PF, to DS. The cholesterol content of DS treatment was significantly lower than those of CS and PF treatments (P<0.05), and the calorific values of CS and DS treatments were significantly lower than that of PF treatment (P<0.05). Furthermore, flavor, tenderness, and overall acceptability of CS and DS treatments were significantly better than for PF treatment (P<0.05). These results suggest that chicken breast emulsion sausages with added chicken and duck skin as a fat replacement provide meaningful quality improvements and healthier products with lower fat and higher protein contents.
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KEYWORD
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animal fat, chicken and duck skin, chicken breast emulsion sausage, collagen, physicochemical characteristics
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