ABSTRACT
The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality of fresh sausage stored under freezing. Partial chemical characterization of the byproducts was performed. Three batches of chicken sausage were prepared with skin, abdominal fat, and with skin and abdominal fat added; thereafter were stored for 135 d in freezer. Partial chemical composition, physical characteristics, microbiological quality, and product acceptance were determined. Skin and abdominal fat are rich sources of fat. However, the addition of skin provided to sausage higher protein content, hardness, water retention capacity, and less cooking loss compared to added abdominal fat treatments. In contrast, the addition of abdominal fat provided higher lipid content to the sausages and displaying higher acceptability. The addition of byproducts in fresh sausage manufacture would be a great strategy to increase the chicken sausage value, with physicochemical quality improvement, and without sensory acceptability issues.
Subject(s)
Chickens , Meat Products , Animals , Cooking , Freezing , Hardness , Meat Products/analysisABSTRACT
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.
Subject(s)
Abdominal Fat/chemistry , Meat Products/analysis , Skin/chemistry , Waste Products/analysis , Animals , Chickens , Color , Fatty Acids , Food Preferences , Food Storage , Freezing , Humans , Lipids/chemistry , Nutritive Value , Oxidation-ReductionABSTRACT
Para a identificação dos compostos responsáveis pelo sabor são necessários procedimentos que, inicialmente, permitam isolar os voláteis da grande massa dos macronutrientes do alimento, com a mínima distorção da composição original própria do sabor em estudo. Para o isolamento e concentração dos compostos voláteis em alimentos são utilizadas várias técnicas, dentre elas destaca-se o método de destilação e extração simultânea (DES), que tem como vantagem a possibilidade de uso do extrato para um maior número de análises e muito eficiente para a extração de compostos como fenóis, ácidos, lactonas, cetonas, álcoois e ésteres. Esta técnica foi otimizada para isolamento de voláteis de leite de cabra com a utilização do aparelho de Likens e Nickerson, variando-se as condições analíticas: volume da amostra, tempo de extração, temperatura de extração e o solvente. Os melhores resultados foram obtidos utilizandose os seguintes parâmetros: solvente - pentano-éter etílico (2:1); volume de amostra 200 mL; tempo deextração 120 min; temperatura de extração 55°C, com a detecção de 174 compostos voláteis
