title: Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage.
abstract: This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness value of mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.
authors.affiliation: Institute of Fisheries Sciences, Pukyong National University, Busan 619-911, Korea.
authors.forename: Koth-Bong-Woo-Ri
authors.initials: KB
authors.lastname: Kim
authors.affiliation: Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Korea.
authors.forename: Won-Min
authors.initials: WM
authors.lastname: Pak
authors.affiliation: Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Korea.
authors.forename: Ja-Eun
authors.initials: JE
authors.lastname: Kang
authors.affiliation: Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Korea.
authors.forename: Hong-Min
authors.initials: HM
authors.lastname: Park
authors.affiliation: Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Korea.
authors.forename: Bo-Ram
authors.initials: BR
authors.lastname: Kim
authors.affiliation: Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Korea.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Ahn
keywords: chicken breast meat; gel strength; mackerel sausage; texture