Open AccessTHE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES
Author(s) -
Muamer Mandra,
Ramzija Cvrk,
Vladimir Tomović,
Selma Čorbo,
Tijana Brčina
Publication year - 2021
Publication title -
international journal of engineering, sciences and research technology
Language(s) - English
Resource type - Journals
ISSN - 2277-9655
DOI - 10.29121/ijesrt.v10.i4.2021.4
Subject(s) - food science , abdominal fat , emulsion , animal fat , fat emulsion , poultry meat , chemistry , fat substitute , biology , body weight , medicine , biochemistry , surgery , parenteral nutrition , endocrinology
The aim of this research was to investigate the effects of the types of fat in fat emulsions for the production of chicken meat sausages on colour, texture and consumer acceptability. For the purpose of this research, six formulations were produced, in industrial conditions, with different percentage of chicken fat from different carcass parts that were used as total or partial replacement for hydrogenated fat. Emulsions for chicken sausages were produced with fat combinations as follows: F1 (13,67% chicken fat with skin), F2 (13,67% chicken abdominal fat), F3 (13,67% hydrogenated fat), F4 (6,84% chicken fat with skin + 6,84% chicken abdominal fat), F5 (6,84% chicken fat with skin + 6,84% hydrogenated skin, and F6 (6,84% chicken abdominal fat + 6,84% hydrogenated fat). These products were stored for 90 days at the temperatures of 4 oC and 8 oC. The anlyses of colour, texture and consumer acceptance were conducted every 15 days during 90-day storage.