Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

ABSTRACT: This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausa...

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Autores principales:	Dong-Jin Shin, Dong-Gyun Yim, Jeong A. Kwon, Sung-Su Kim, Hyun Jung Lee, Cheorun Jo
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2022
Materias:	olive oil emulsification cutting time cooking temperature chicken sausage Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/f57505fe99ed4c76bfab771941b6a29a
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spelling	oai:doaj.org-article:f57505fe99ed4c76bfab771941b6a29a2021-11-24T04:23:18ZEffect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil0032-579110.1016/j.psj.2021.101554https://doaj.org/article/f57505fe99ed4c76bfab771941b6a29a2022-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S0032579121005769https://doaj.org/toc/0032-5791ABSTRACT: This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were analyzed, and the distribution of lipid droplets was identified using confocal laser scanning microscopy. The combinations of cutting time and cooking temperature in olive oil sausages showed different emulsifying characteristics. Meat emulsion with olive oil at a cutting time of 60 s and cooking temperature of 73°C showed the highest emulsion stability with lowest water and lipid loss (2.49%, P < 0.05). The pH values were lower for olive oil samples than for the controls (5.9 vs. 6.2, P < 0.05). Cutting time of 60 s and cooking temperature of 73°C generated higher hardness, gumminess, and chewiness in olive oil sausages (P < 0.05). The replacement of pork backfat with olive oil resulted in a higher b, C, and h values, as well as lower lipid oxidation (P < 0.05). In addition, microstructural images exhibited a finer distribution of lipid droplets in olive oil sausages with a cutting time of 60 s. In conclusion, chicken sausage at a cooking temperature of 73°C and cutting time of 60 s was optimal for producing sausages with olive oil. Given the condition, the sausages produced from olive oil had better emulsion and oxidative stability than sausages produced from pork backfat.Dong-Jin ShinDong-Gyun YimJeong A. KwonSung-Su KimHyun Jung LeeCheorun JoElsevierarticleolive oilemulsificationcutting timecooking temperaturechicken sausageAnimal cultureSF1-1100ENPoultry Science, Vol 101, Iss 1, Pp 101554- (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	olive oil emulsification cutting time cooking temperature chicken sausage Animal culture SF1-1100
spellingShingle	olive oil emulsification cutting time cooking temperature chicken sausage Animal culture SF1-1100 Dong-Jin Shin Dong-Gyun Yim Jeong A. Kwon Sung-Su Kim Hyun Jung Lee Cheorun Jo Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
description	ABSTRACT: This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were analyzed, and the distribution of lipid droplets was identified using confocal laser scanning microscopy. The combinations of cutting time and cooking temperature in olive oil sausages showed different emulsifying characteristics. Meat emulsion with olive oil at a cutting time of 60 s and cooking temperature of 73°C showed the highest emulsion stability with lowest water and lipid loss (2.49%, P < 0.05). The pH values were lower for olive oil samples than for the controls (5.9 vs. 6.2, P < 0.05). Cutting time of 60 s and cooking temperature of 73°C generated higher hardness, gumminess, and chewiness in olive oil sausages (P < 0.05). The replacement of pork backfat with olive oil resulted in a higher b, C, and h values, as well as lower lipid oxidation (P < 0.05). In addition, microstructural images exhibited a finer distribution of lipid droplets in olive oil sausages with a cutting time of 60 s. In conclusion, chicken sausage at a cooking temperature of 73°C and cutting time of 60 s was optimal for producing sausages with olive oil. Given the condition, the sausages produced from olive oil had better emulsion and oxidative stability than sausages produced from pork backfat.
format	article
author	Dong-Jin Shin Dong-Gyun Yim Jeong A. Kwon Sung-Su Kim Hyun Jung Lee Cheorun Jo
author_facet	Dong-Jin Shin Dong-Gyun Yim Jeong A. Kwon Sung-Su Kim Hyun Jung Lee Cheorun Jo
author_sort	Dong-Jin Shin
title	Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
title_short	Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
title_full	Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
title_fullStr	Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
title_full_unstemmed	Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
title_sort	effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
publisher	Elsevier
publishDate	2022
url	https://doaj.org/article/f57505fe99ed4c76bfab771941b6a29a
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_version_	1718416070536069120

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

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