The Determination of Some Chemical and Physical Properties of Sausages Manufactured from Deboned Chıcken Meat with Two Different Methods

Authors : Cemalettin SARIÇOBAN, Mustafa KARAKAYA

Pages : 115-121

View : 36 | Download : 25

Publication Date : 2005-04-25

Article Type : Research Paper

Abstract :The aim of this study was to evaluate optimum usage level at different percentage of the addition insert ignore into journalissuearticles values(%0.0, %15.0, %17.5, %20.0, %22.5, %25.0 and %100.0); of the mechanically deboned insert ignore into journalissuearticles values(MDCM); and hand deboned chicken meat insert ignore into journalissuearticles values(HDCM); sepa-rately into the chicken breast meat in the production of chicken sausage. pH values, water, protein, fat and ash contents, and penetrometer values were determined on the sausage samples. pH, water, protein, fat and ash amount of the sausage groups were found at the range of 6.16-6.51; 53.39-67.04 %; 12.49-19.35%; 6.50-23.31% and 2.77-3.70%, respectively. While the addition level of the MDCM or HDCM were increas-ing; pH values and fat amount of the sausages were increased, but the protein amount was decreased. The average ash amounts of the all sausages groups showed quite similar values. The lowest mean protein insert ignore into journalissuearticles values(%14.342); and the highest fat insert ignore into journalissuearticles values(%17.180); amount were obtained with the sausages groups without chicken breast meat. The penetrometer values of the samples produced with only MDCM or HDCM were found lower than the other groups. As a result of this study, it is concluded that the sausages produced with the use of the 25.0% of MDCM and use of 17.5% of the HDCM were the best in acceptability.
Keywords : Piliç sosisi, piliç göğüs eti, penetrometre değeri, kimyasal ve fiziksel özellikler

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