Effect of d-allulose on rheological properties of chicken breast sausage.
d-Allulose (Alu), a rare sugar, was applied to chicken breast sausage as a sucrose (Suc) substitute. The ratio (w/w) of Alu to Suc in sugar that was added to the sausage batter was 0/1 (A0S1), 3/7 (A3S7), 7/3 (A7S3), and 1/0 (A1S0). The total amount of Suc used was 2.5% of the weight of minced chicken breast meat. Substituting Suc with Alu did not affect water content, cooking loss, breaking stress, breaking strain, and modulus of elasticity of chicken breast sausage, but a 100% substitution with Alu caused a 10% decrease in viscosity and a 31% decrease in expressible water. A significant difference appeared in the rheological properties of elasticity, viscosity, and water-holding capacity of chicken breast sausage frozen-stored (-20°C) for 90 d. Particularly, the modulus of elasticity for A1S0 chicken breast sausage was 19% higher than that of the control A0S1 chicken breast sausage, suggesting that Alu appreciably reduced the deterioration in elasticity that is caused by long-term frozen storage of sausage. The quality improvement of frozen-stored chicken breast sausage demonstrates the feasibility and benefits of the application of Alu to frozen foods.
Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences, Ehime University (Affiliated University: Kagawa University), 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan Agency for Agricultural Research and Development, Indonesia Ministry of Agriculture, Jl. Tentara Pelajar 12, Bogor 16111, Indonesia.
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Hadipernata
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan ogawa@ag.kagawa-u.ac.jp.
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Ogawa
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan.
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Hayakawa
D000818:Animals; D002645:Chickens; D005511:Food Handling; D005632:Fructose / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D010369:Pectoralis Muscles / Q000502:physiology*; D012212:Rheology
C003243:psicose; D005632:Fructose
chicken breast sausage; d-allulose; expressible water; frozen food; rare sugar