Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat

Abstract

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage front Alaska pollack surimi as a control by the washing, method. and various mixtures Of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness. breaking force. gel strength, jelly strength. sensory flavor, texture, and Overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However. cohesiveness and springiness Were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0, although T5 showed no significant differences relative to the control. Overall. these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.