Quality of processed chicken breast with wooden chicken for sausage formulation

Abstract

An increased incidence of muscular alterations in broiler meat has been observed, which is referred to as wooden breast. The present work aimed to produce two formulations of chicken sausages with 20 and 40% of moderated accentuated impairment of wooden breast, and compare them with normal breast as control formulation in terms of microbiological, nutritional, and physicochemical parameters including pH, shear force, textural profile, and sensorial characteristics. Results found that there was no significant difference (p > 0.05) in the carbohydrates, moisture, lipids, proteins, and shear force between the control formulation and the formulations with 20 and 40% wooden breast. However, in term of pH, there were significant differences (p < 0.05) between all three formulations. There was also a significant difference (p < 0.05) in term of hardness when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as adhesiveness and chewiness. There was a also significant difference (p < 0.05) in term of smoky aroma when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as texture defects and pink colour. The moderated accentuated impairment of wooden breast presents a technological potential for the production of chicken sausage. Finally, it was found that the formulation with 20% wooden breast was proven a better option. In this regard, it can be considered as an alternative to reduce economic losses incurred by the poultry industry since processing guarantees the characteristics of the final product including its sensorial quality are without unfavourable effects.