Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

“…However, the groups added with 7 and 10% chicken breast meat showed a tendency to decrease. This result was in agreement with Jin et al . (2008b) who reported that the higher chicken breast meat surimi substitute ratio for pollack surimi was, the less the gel strength showed (significantly at p <0.05).…”

“…Hardness and adhesiveness of 5% addition group did not show any significant difference when compared to those of 0% group (no addition); however, in the case of addition of 7% and 10%, the hardness was decreased significantly. This is a similar result to the study reported by Jin et al . (2008b) that the higher chicken breast meat surimi substitute ratio for pollack surimi was, the less hardness appeared significantly.…”

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

“…Results previously provided for sausages manufactured with various mixtures of surimi and chicken breast meat and commercial MDCM showed that breaking force was significantly higher in the formulations containing surimi-like material instead of chicken meat (Jin et al, 2008) and that increasing the levels of surimi in combination with added fat increased shear force values, and that increasing the levels of surimi in combination with added water increased shear force in pasteurized pork-surimi sausage systems (Murphy et al, 2004). Nuckles, Smith, and Merkel (1990) reported that frankfurter made from mixtures of beef heart extract and MDCM are necessary to produce the desired bind in frankfurter formulations due to the high ionic strength of soluble proteins.…”

Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

“…The experimental design ( Table 1 ) used for the processing test of emulsion-type pork sausage was derived from the component percentages of raw materials. The ratios of the raw material components were calculated using the LCF program (Lingo 14.0, Lindo systems Inc., Chicago, IL, USA) based on the sausage processing experience of Jin et al (2008) . For example, if the formula corresponding to Treatment 1 (protein[P]:fat:water) = (P:3P:4P+10) is used, the equation for the sausage processing formula in the LCF program is as follows:…”