The Effect of Level of Skin on the Quality of Chicken Frankfurters

Baker, R. C.; Darfler, J. M.; Bourne, Malcolm C.

doi:10.3382/ps.0471989

Cited by 35 publications

(21 citation statements)

References 7 publications

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“…For better results, these have to be processed into value-added and convenience products. Several comminuted meat products especially emulsion type products have been developed, but the resultant product is of poor quality with regard to yield and sensory attributes (Baker et al, 1968;Kondaiah & Panda, 1989;Bhattacharyya et al, 2004).…”

Section: Introductionmentioning

confidence: 97%

“…Therefore, several workers have made use of these functional properties in comminuted meat products in order to improve the physico-chemical and sensory properties of the product (Baker et al, 1968;Kondaiah & Panda, 1989;Gupta et al, 1993;Anjaneyulu et al, 1995). Apart from the functional properties, eggs also have antimicrobial (Akashi, 1971;Wang & Shelef, 1991) and antioxidative effects (Lu & Baker, 1986).…”

Section: Introductionmentioning

confidence: 97%

“…The spent hens, the major by-products of egg (Baker et al, 1968) and broiler industry, have a higher proportion of low-value by-products vis a vis skin, gizzard and heart in the ratio of 71:29 when compared with 75:25 for broilers . For better results, these have to be processed into value-added and convenience products.…”

Section: Introductionmentioning

confidence: 98%

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Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

Kalaikannan¹,

Anjaneyulu

Santhi

2007

Int J of Food Sci Tech

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The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1°C) stability of chicken patties made with meat and by-products of broiler-spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1°C), thio-barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low-density polyethylene) pouches were acceptable for 20 days and 15 days, respectively.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

Kalaikannan¹,

Anjaneyulu

Santhi

2007

Int J of Food Sci Tech

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“…Antipova and Polianski (1996) tried to utilize abattoir poultry wastes in processing meat loaf. Baker and Darfler (1967) evaluated the substitution of chicken skin for meat and fat and observed that, as the amount of skin in the formula was increased, the frankfurters became tougher. To obtain a desirable firm texture in chicken frankfurters the addition of 15% skin normally present in the boned-out chicken was suggested (Baker et al 1968).…”

Section: Introductionmentioning

confidence: 99%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

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The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (P<0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (P<0.05) whereas the scores for various sensory attributes decreased significantly (P<0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.

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“…Froning et al (1973) reported emulsion stability significantly decreased as the level of skin increased. However, Baker et al (1968) found that addition of skin to chicken frankfurters does not necessarily make them "mushy" but, in fact, makes them more chewy or firm. There is essentially no effect on quality until the level of 20% skin is reached.…”

Section: Introductionmentioning

confidence: 94%

The Development of a Duck Roll

Ashoor

Maurer

1980

Poultry Science

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Fresh-frozen deboned duck meat and skin were analyzed for their chemical composition for subsequent formulations into a duck roll product. Various levels of skin and fat as well as other flavor ingredients such as concentrated orange juice were incorporated into the rolls to determine their effect on product quality. Objective and subjective measurements were used to evaluate the treatments.As the amount of added skin-fat increased, the quality of the duck rolls decreased. Ten percent added skin-fat (8.84% fat on analysis) yielded the most acceptable duck roll. Twenty percent added skin, however, resulted in decreasing the quality of the rolls. A level of 2.5% concentrated orange juice in the formulation imparted a very delicate orange flavor to the duck rolls.

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The Effect of Level of Skin on the Quality of Chicken Frankfurters

Cited by 35 publications

References 7 publications

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

The Development of a Duck Roll

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The Effect of Level of Skin on the Quality of Chicken Frankfurters

Cited by 35 publications

References 7 publications

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products†

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products†

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

The Development of a Duck Roll

Contact Info

Product

Resources

About

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†