title: Textural, color, and sensory properties of bologna containing various levels of washed chicken skin.
abstract: Poultry skin was washed in sodium bicarbonate (0.5%) solution in a pilot plant facility to remove fat from skin. Composition of the washed product was determined and its functional properties were determined in a bologna product at the levels of 0, 10, and 20%. Washing reduced fat, and increased total protein and moisture in skin. Collagen content was significantly increased and water- and salt-soluble protein in washed skin were significantly decreased compared to unwashed skin (P < 0.05). With reference to emulsion stability, skin content did not affect fat or gel-water losses and lowered solids loss when compared to bologna with 0% skin (P < 0.05). Kramer Shear peak force was not significantly different for bologna at each treatment level. Total energy was higher for bologna with 0% skin (P < 0.05). Skin addition did not affect compression measurements of hardness, springiness, cohesiveness, and chewiness when compared to bologna with 0% skin. The addition of skin resulted in a lighter (L), less red (aL), and less yellow (bL) product according to HunterLab color analysis (P < 0.05). Consumer panelists rated bologna with 10% skin highest in texture, flavor, and texture and appearance acceptability (P < 0.05). Washed chicken skin may have potential as a low cost, low fat ingredient for emulsified meat products.
authors.affiliation: Department of Food Science and Technology, University of Nebraska, Lincoln 68583-0919, USA.
authors.forename: L J
authors.initials: LJ
authors.lastname: Bonifer
authors.forename: G W
authors.initials: GW
authors.lastname: Froning
authors.forename: R W
authors.initials: RW
authors.lastname: Mandigo
authors.forename: S L
authors.initials: SL
authors.lastname: Cuppett
authors.forename: M M
authors.initials: MM
authors.lastname: Meagher
mesh_terms: D000818:Animals; D002645:Chickens; D003094:Collagen / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004591:Electrophoresis, Polyacrylamide Gel; D005524:Food Technology / Q000592:standards*; D005525:Food-Processing Industry / Q000379:methods; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D012867:Skin / Q000737:chemistry; D013649:Taste / Q000502:physiology
chemical_list: D004041:Dietary Fats; D003094:Collagen