Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil.
J Food Sci. 2020 Apr;85(4):1114-1124. doi: 10.1111/1750-3841.15068. Epub 2020 Mar 17.
Fresh chicken sausage is a meat product with high consumption in the world. The addition of a lipid source (other than abdominal fat), such as chicken skin, is considered an alternative to harnessing slaughter byproducts in the preparation of processed meat products. The aim of this study was to evaluate the impact of use of skin and/or abdominal fat on chicken sausages and their effect on oxidative stability of chicken sausages during freezing storage. Three formulations with chicken meat added of abdominal fat (SF), or chicken skin (SS), or chicken fat and skin (SFS) were elaborated. Chemical composition, fatty acid profile, instrumental color and texture, oxidative stability of lipids and proteins, and sensory acceptability of chicken sausages were determined. SS formulation showed lower lipid and protein oxidation and softness during storage. Consumers showed greater preference and high purchase intent for SFS formulation, which showed average values of chemical composition and oxidation of chicken sausages stored under freezing. Therefore, the combined addition of lipid sources, skin, and abdominal fat is recommended for use in chicken sausages, considering that the addition of fat improves the sensory characteristics of chicken sausages and skin minimizes the oxidative effects of storage. PRACTICAL APPLICATION: The combined addition of skin fat and abdominal fat is recommended for use in chicken sausages as it does not interfere with consumer acceptability and further ensures nutritional quality during freezing storage. In addition, it is an alternative to using a byproduct of chicken slaughter, bringing economic advantages to the industry and less environmental damage to the world.
新鲜鸡肉香肠是一种在世界范围内消费较高的肉类产品。添加脂肪源（除腹部脂肪外），如鸡皮，被认为是在加工肉类产品制备中利用屠宰副产品的一种替代方法。本研究旨在评估使用皮肤和/或腹部脂肪对鸡肉香肠的影响及其对冷冻储存过程中鸡肉香肠脂质氧化稳定性的影响。添加腹部脂肪（SF）、鸡皮（SS）或鸡脂肪和鸡皮（SFS）的三种鸡肉香肠配方进行了研究。测定了化学组成、脂肪酸组成、仪器颜色和质地、脂质和蛋白质的氧化稳定性以及鸡肉香肠的感官可接受性。SS 配方在储存过程中表现出较低的脂质和蛋白质氧化及柔软度。消费者对 SFS 配方表现出更大的偏好和高购买意向，SFS 配方的鸡肉香肠在冷冻储存下具有平均的化学组成和氧化值。因此，建议在鸡肉香肠中联合添加脂肪源、皮肤和腹部脂肪，因为脂肪的添加改善了鸡肉香肠的感官特性，而皮肤的添加最大限度地减少了储存过程中的氧化影响。实际应用：建议在鸡肉香肠中联合添加皮肤脂肪和腹部脂肪，因为它不会影响消费者的可接受性，并进一步确保在冷冻储存期间的营养质量。此外，这是一种替代利用鸡肉屠宰副产品的方法，为行业带来经济优势，减少对世界的环境破坏。
