Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages

Summary This study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteinization, DeP; demineralization, DeM; deacetylation, DeA) based on the extraction step. Functional properties of different CM types according to the extraction step were assessed using both meat batter and emulsified sausage systems. Among the CMs, the functional characteristics of DeP and DeM exhibited higher binding and emulsion capacity and showed more redness than other CMs (P