1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Brazil.
Food Sci Technol Int. 2013 Oct;19(5):461-71. doi: 10.1177/1082013212457667. Epub 2013 May 31.
Mechanically separated chicken meat has become a common ingredient of comminuted sausage products, as 'frankfurters', mainly due to its low price. The present work aimed to develop a frankfurter from mechanically separated chicken meat surimi-like material, and evaluated the chemical, rheological, microbiological and sensorial properties of this product. The response surface methodology was utilized to investigate the effects of the soybean protein, potato starch and pig lard on the texture of the obtained frankfurters. For this purpose, five levels of each factor were evaluated: soybean protein varied from 0% to 6%, potato starch from 0% to 10% and pig lard from 2% to 12%. The regression analysis of the model showed that the soybean protein exerted a linear positive effect and a quadratic negative effect in the compression force of the product (p < 0.05), and that the variable which more influenced the shear force was the potato starch, presenting linear and quadratic effects (p < 0.05). The highest composite design averages obtained were 202.2 g for breaking force, 7.9 cm for deformation, 10.1 N for shear force, and 90.9 N.s for work of shearing. The obtained models presented high determination coefficients, explaining 97.31%, 97.83%, 97.49%, and 95.39% of the breaking force, deformation, shear force and work of shearing variabilities, respectively. The microbiological analysis demonstrated that the achieved results were below the limits fixed by the FDA. The mechanically separated chicken meat surimi-like material frankfurter presented 72.2% of acceptability and 59.3% of the examiners found the color of the product slightly lighter than the ideal. Finally, the frankfurter-type sausages, without pork fat, produced and characterized here have presented promising characteristics for commercial applications.
机械分离鸡肉已成为一种常见的绞碎香肠产品（如法兰克福肠）的成分，主要是因为其价格低廉。本研究旨在开发一种由机械分离鸡肉鱼糜状物质制成的法兰克福肠，并评估该产品的化学、流变学、微生物学和感官特性。本研究采用响应面法研究了大豆蛋白、马铃薯淀粉和猪脂对所得法兰克福肠质地的影响。为此，评估了每个因素的五个水平：大豆蛋白从 0%到 6%，马铃薯淀粉从 0%到 10%，猪脂从 2%到 12%。模型的回归分析表明，大豆蛋白对产品压缩力呈线性正效应和二次负效应（p<0.05），而影响剪切力的变量是马铃薯淀粉，呈线性和二次效应（p<0.05）。获得的最高复合设计平均值分别为 202.2g 断裂力、7.9cm 变形、10.1N 剪切力和 90.9N.s 剪切功。获得的模型具有较高的决定系数，分别解释了断裂力、变形、剪切力和剪切功变异性的 97.31%、97.83%、97.49%和 95.39%。微生物分析表明，所获得的结果低于 FDA 规定的限值。机械分离鸡肉鱼糜状物质法兰克福肠的可接受性为 72.2%，59.3%的检验员认为产品的颜色略浅于理想颜色。最后，这里生产和表征的不含猪脂的法兰克福肠样香肠具有有希望的商业应用特性。
