Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin

Abd. Salam Babji, S. Y. Chin, M. Y. Seri Chempaka, A. R. Alina

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Four formulations were processed into frankfurters with different ratios of mechanically deboned chicken meat (MDCM) and cooked chicken skin (CCS) i.e. 80/0, 70/10, 60/20 and 50/30. The products were evaluated for proximate composition, cholesterol content, colour; 'L' value (lightness) and 'a' value (redness), percentage of cooking loss, physical measurements (shearforce-kgf and folding test), thiobarbituric acid value (TBA) and taste panel evaluation. The increment of CCS in the frankfurters increased the contents of moisture, ash, protein, fat, cholesterol, the lightness ('L' value) and redness ('a' value). After 3 months of frozen storage, the increment continued except for the moisture contents for formulations with 20 and 30% CCS. The lipid oxidation (TBA value) and cooking loss were lowered in formulations with CCS. After 3 months of frozen storage, TBA value decreased, while the cooking loss increased for all the formulations. The addition of CCS increased hardness of the frankfurters but affected folding ability, with formulation with 10% CCS scoring better grade. Sensory evaluation was carried out using 30 untrained panelists to evaluate aroma, colour, appearance, hardness, juiciness, chicken taste, oily taste, rancid taste and overall acceptance of the products. The addition of CCS in the frankfurters at 10 and 20% resulted in products with taste and texture that were acceptable after 3 months of frozen storage.

Original languageEnglish
Pages (from-to)319-326
Number of pages8
JournalInternational Journal of Food Sciences and Nutrition
Volume49
Issue number5
Publication statusPublished - 1998

Fingerprint

chicken skin
hot dogs
chicken meat
Meat
Chickens
Skin
frozen storage
cooking quality
thiobarbituric acid-reactive substances
Cooking
sensory evaluation
hardness
Hardness
cholesterol
water content
Color
Cholesterol
color
juiciness
proximate composition

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin. / Babji, Abd. Salam; Chin, S. Y.; Seri Chempaka, M. Y.; Alina, A. R.

In: International Journal of Food Sciences and Nutrition, Vol. 49, No. 5, 1998, p. 319-326.

Research output: Contribution to journalArticle

Babji, Abd. Salam ; Chin, S. Y. ; Seri Chempaka, M. Y. ; Alina, A. R. / Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin. In: International Journal of Food Sciences and Nutrition. 1998 ; Vol. 49, No. 5. pp. 319-326.
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