Effect of Replacing Beef Fat with Chicken Skin on Some Properties of Model System Chicken Emulsions
Keywords:Chicken skin, Beef fat, Emulsion, Sausages, Fat, Meat products
AbstractModel system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in raw and heat processed emulsions. Emulsion samples were evaluated for cooking characteristics, TBA values and colour parameters (L*, a*, b*). Addition of chicken skin decreased fat content and increased moisture and protein content of emulsion samples. Chicken skin replacement significantly increased water holding capacity and cooking yield and decreased fluid release. Increasing chicken skin in formulation increased a* and b* values of emulsion samples. Therefore, adding of chicken skin instead of beef fat is useful in improving technological quality and producing low fat formulation.
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.