1. Quality properties of whole milk powder on chicken breast emulsion-type sausage
- Author
-
Kyu-Min Kang, Sol-Hee Lee, and Hack-Youn Kim
- Subjects
sausage ,chicken ,Veterinary (miscellaneous) ,Sodium ,chemistry.chemical_element ,Biochemistry, Genetics and Molecular Biology (miscellaneous) ,Chicken breast ,C protein ,0404 agricultural biotechnology ,Food science ,lcsh:SF1-1100 ,Gel electrophoresis ,milk ,Ecology ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Whole milk ,chemistry ,quality ,heterologous-protein ,Chewiness ,Emulsion ,Animal Science and Zoology ,lcsh:Animal culture ,Protein solubility ,Research Article ,Food Science - Abstract
The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples (p < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents (p < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample (p < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample (p < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples (p < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.
- Published
- 2021