Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing
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 eva...
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| Veröffentlicht in: | Journal of food science 2020-04, Vol.85 (4), p.1114-1124 |
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| creator | Lima, Juliana L. Assis, Bianca B. T. Arcanjo, Narciza M. O. Galvão, Mercia de S. Olegário, Lary S. Bezerra, Taliana K. A. Madruga, Marta S. |
| description | 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. |
| doi_str_mv | 10.1111/1750-3841.15068 |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15068</identifier><identifier>PMID: 32180227</identifier><language>eng</language><publisher>HOBOKEN: Wiley</publisher><subject>Abdomen ; Acceptability ; Animal fat ; Byproducts ; Chemical composition ; chicken sausage ; Chickens ; Environmental degradation ; Fatty acids ; Food Science & Technology ; Freezing ; Life Sciences & Biomedicine ; lipid ; Lipids ; Meat ; Meat products ; Oxidation ; Poultry ; Proteins ; Sausages ; Science & Technology ; Sensory properties ; Skin ; Slaughter ; Softness ; Stability ; Storage</subject><ispartof>Journal of food science, 2020-04, Vol.85 (4), p.1114-1124</ispartof><rights>2020 Institute of Food Technologists</rights><rights>2020 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>6</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000526811400029</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c3728-4d6b8e62d07d76cb41adafd5fd0ebfb571d4ab560fc877037d02829d41905e6e3</citedby><cites>FETCH-LOGICAL-c3728-4d6b8e62d07d76cb41adafd5fd0ebfb571d4ab560fc877037d02829d41905e6e3</cites><orcidid>0000-0002-8619-3178 ; 0000-0002-4786-205X ; 0000-0002-7251-1294</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15068$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15068$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,28253,45579,45580</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32180227$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lima, Juliana L.</creatorcontrib><creatorcontrib>Assis, Bianca B. T.</creatorcontrib><creatorcontrib>Arcanjo, Narciza M. O.</creatorcontrib><creatorcontrib>Galvão, Mercia de S.</creatorcontrib><creatorcontrib>Olegário, Lary S.</creatorcontrib><creatorcontrib>Bezerra, Taliana K. A.</creatorcontrib><creatorcontrib>Madruga, Marta S.</creatorcontrib><title>Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing</title><title>Journal of food science</title><addtitle>J FOOD SCI</addtitle><addtitle>J Food Sci</addtitle><description>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.</description><subject>Abdomen</subject><subject>Acceptability</subject><subject>Animal fat</subject><subject>Byproducts</subject><subject>Chemical composition</subject><subject>chicken sausage</subject><subject>Chickens</subject><subject>Environmental degradation</subject><subject>Fatty acids</subject><subject>Food Science & Technology</subject><subject>Freezing</subject><subject>Life Sciences & Biomedicine</subject><subject>lipid</subject><subject>Lipids</subject><subject>Meat</subject><subject>Meat products</subject><subject>Oxidation</subject><subject>Poultry</subject><subject>Proteins</subject><subject>Sausages</subject><subject>Science & Technology</subject><subject>Sensory properties</subject><subject>Skin</subject><subject>Slaughter</subject><subject>Softness</subject><subject>Stability</subject><subject>Storage</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><recordid>eNqNkc9vFCEUx4nR2LV69mZIvNSYaYH5AXM0a6s1TTyoZ8LAo6WdgRUG7frXy3TXPXhRLvDI5_vC44PQS0pOaVlnlLekqkVDT2lLOvEIrQ43j9GKEMYqSht-hJ6ldEuWuu6eoqOaUVHOfIV-XE4bpWccLM4Jlm3YbmIwWc8Jn-gbp-_A43TnPFbeYDWYMDmvRmzV_AYHj-ebkrp3Rs2uVCV_yKic1DXgNIcIBmdvIGIbAX45f_0cPbFqTPBivx-jbxfnX9cfq6vPHy7X764qXXMmqsZ0g4COGcIN7_TQUGWUNa01BAY7tJyaRg1tR6wWnJOaG8IE601De9JCB_UxOtn1LTN9z5BmObmkYRyVh5CTZDXnfV83lBT09V_obcixjLpQPeWi79uFOttROoaUIli5iW5ScSspkYsSuQiQiwD5oKQkXu375mECc-D_OCiA2AE_YQg2aQdewwEr0lrWiWJx0dev3fzw0-uQ_Vyib_8_WuhuT7sRtv96uPx08f7LboTfEzW2kA</recordid><startdate>202004</startdate><enddate>202004</enddate><creator>Lima, Juliana L.</creator><creator>Assis, Bianca B. 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T.</au><au>Arcanjo, Narciza M. O.</au><au>Galvão, Mercia de S.</au><au>Olegário, Lary S.</au><au>Bezerra, Taliana K. A.</au><au>Madruga, Marta S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing</atitle><jtitle>Journal of food science</jtitle><stitle>J FOOD SCI</stitle><addtitle>J Food Sci</addtitle><date>2020-04</date><risdate>2020</risdate><volume>85</volume><issue>4</issue><spage>1114</spage><epage>1124</epage><pages>1114-1124</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>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.</abstract><cop>HOBOKEN</cop><pub>Wiley</pub><pmid>32180227</pmid><doi>10.1111/1750-3841.15068</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-8619-3178</orcidid><orcidid>https://orcid.org/0000-0002-4786-205X</orcidid><orcidid>https://orcid.org/0000-0002-7251-1294</orcidid></addata></record> |
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| subjects | Abdomen Acceptability Animal fat Byproducts Chemical composition chicken sausage Chickens Environmental degradation Fatty acids Food Science & Technology Freezing Life Sciences & Biomedicine lipid Lipids Meat Meat products Oxidation Poultry Proteins Sausages Science & Technology Sensory properties Skin Slaughter Softness Stability Storage |
| title | Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing |
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