Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender

• Main Authors: Diana Marcela González Rodríguez, Elizabeth Giraldo Lopera, Diego Alonso Restrepo Molina
• Format: Article
• Language: English
• Published: Universidad Nacional de Colombia, Sede Medellín 2015-06-01
• Series: Revista Facultad Nacional de Agronomía Medellín
• Subjects: Thermal treatment; mechanically deboned chicken; meat derivative; texture
• Online Access: http://www.revistas.unal.edu.co/index.php/refame/article/view/50988

<p>The objective of this study was to evaluate the texture<br />properties of a standard sausage that contained a chicken meat<br />extender at a replacement percentage of 35% of the PMD when<br />subjected to postproduction heating. An experimental design<br />that looked at the combination of three extenders in ten mixture<br />points was used; the extenders were composed of fiber, pig skin,<br />and carrageenan, respectively, and there was one product without<br />an extender. Five days after production, the sausages were cooked<br />for two hours at 80°C. An instrumental texture analysis and a<br />firmness and elasticity evaluation were carried out on the recently<br />produced samples and on samples after the subsequent thermal<br />treatments. Hardness, masticability and firmness decreased with<br />the application of the thermal treatments. In addition, a synergistic<br />interaction was seen between the fiber and the carrageenan at the<br />two temperature levels. It was concluded that the fiber, the pig skin<br />and the carrageenan did not exhibit properties that were similar<br />to those of chicken paste because their applications demonstrated<br />a marked decrease in the texture properties, a decrease that<br />was more pronounced when the product was subjected to<br />postproduction heating.</p>