title: Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
abstract: Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The "off-flavor" and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples.
  
  
  CONCLUSIONS
  In most of the developed countries, meat from spent laying hens is not consumed, leading toan urgent need for effectively utilization or disposal methods. In this study, sausages were prepared using spent laying hens and protein hydrolysates from mechanically deboned chicken meat. Sausage can be made by spent laying hens hydrolysates, although overall acceptability was lower than those of other sausage samples.
authors.affiliation: Dept. of Animal Resources Technology, Gyeongnam Natl. Univ. of Science and Technology, Jinju, Gyeongnam, 660-758, Republic of Korea.
authors.forename: S K
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Swine Science and Technology Center, Gyeongnam Natl. Univ. of Science and Technology, Jinju, Gyeongnam, 660-758, Republic of Korea.
authors.forename: J S
authors.initials: JS
authors.lastname: Choi
authors.affiliation: Dept. of Seafood Science and Technology, Gyeongsang Natl. Univ, Jinju, Gyeongnam, Republic of Korea.
authors.forename: Y J
authors.initials: YJ
authors.lastname: Choi
authors.affiliation: Dept. of Animal Science and Technology, Chung-Ang Univ, 4726 Seodong-aero, Daedeok-myeon, Anseong-si, Gyeonggi, 456-756, Republic of Korea.
authors.forename: S J
authors.initials: SJ
authors.lastname: Lee
authors.affiliation: Dept. of Animal Science and Technology, Chung-Ang Univ, 4726 Seodong-aero, Daedeok-myeon, Anseong-si, Gyeonggi, 456-756, Republic of Korea.
authors.forename: S Y
authors.initials: SY
authors.lastname: Lee
authors.affiliation: Dept. of Animal Science and Technology, Chung-Ang Univ, 4726 Seodong-aero, Daedeok-myeon, Anseong-si, Gyeonggi, 456-756, Republic of Korea.
authors.forename: S J
authors.initials: SJ
authors.lastname: Hur
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis; D002645:Chickens; D003116:Color; D005504:Food Analysis; D005511:Food Handling; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D011492:Protein Hydrolysates / Q000737:chemistry*; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D011492:Protein Hydrolysates; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; C005056:isoascorbic acid; D001205:Ascorbic Acid
keywords: gel properties; lipid oxidation; mechanically deboned chicken meat hydrolysates; sausage