Premium
Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage
Author(s) -
Cavalcante da Rocha Thayse,
Carvalho Leila Moreira,
Soares Alida Janine,
Coutinho Daniella Godoy,
Olegario Lary Souza,
Sousa Galvão Mércia,
Estévez Mario,
Madruga Marta Suely
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10292
Subject(s) - food science , chemistry , thiobarbituric acid , lipid oxidation , chicken breast , malondialdehyde , cooked meat , water holding capacity , antioxidant , lipid peroxidation , biochemistry
BACKGROUND Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability. RESULTS WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness ( a *) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid‐reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (<2 mg malondialdehyde/kg) and that WB sausage presented great resistance to oxidation, which suggests that WB sausage can be kept frozen at −20 °C for up to 198 days. CONCLUSION Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry