Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

AbstractThe study aimed to determine the effects of using mechanically deboned chicken meat (MDCM) on the quality of bologna-type chicken sausage and chicken frankfurters. Sausages were formulated with control (0%), 20, 40, 60, 80 and 100% MDCM replacing the chicken breast meat as raw material. The...

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Bibliographic Details
Main Authors:	Parinaz Bahrami, Gül Kotan Yilmaz, Ahmet Akköse, Mükerrem Kaya, Güzin Kaban
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2023-12-01
Series:	Cogent Food & Agriculture
Subjects:	mechanically deboned chicken meat (MDCM) frankfurter bologna type sausage texture profile analysis principal component analysis
Online Access:	https://www.tandfonline.com/doi/10.1080/23311932.2023.2238403

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