首页|Effect of addition of collagen and plasma as substitutes for mechanically deboned chicken meat on physicochemical and sensory properties of salchichon
Effect of addition of collagen and plasma as substitutes for mechanically deboned chicken meat on physicochemical and sensory properties of salchichon
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NSTL
Elsevier
The effect of replacing mechanically deboned chicken meat (MDCM) with collagen and plasma on the physicochemical, and sensory properties of a salchichon was evaluated. Four formulations were developed: control (SO), and three levels of MDCM replacement: 15% (S15), 30% (S30), and 50% (S50) (a combination of collagen, plasma, and water). Treatments (S15, S30, and S50) showed improvement in their texture properties, as well as higher moisture content and a lower fat and protein content than SO (p < 0.05). Sensory analysis showed that treatments did not add any significant disadvantages compared to SO and also showed similarity with the results obtained from physico-chemical analyzes. Although substitution of collagen and plasma resulted in a color alteration, animal source proteins such as collagen and plasma can be used as a potential substitute alternative for MDCM in the studied salchichon without negatively affecting the texture, physico-chemical, and sensory properties.
NSTL
Elsevier
