SELECTED SENSORY AND CHEMICAL ATTRIBUTES OF CHICKEN BREAKFAST SAUSAGES FROM DIFFERENT ANIMAL FAT SOURCES |
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| Authors: | F GOMEZ-GONZALEZ KS RHEE JH DENTON FA GARDNER |
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| Affiliation: | Departments of Poultry Science, Texas A&M University College Station, Texas 77843;Animal Science, Texas A&M University College Station, Texas 77843;Texas Agricultural Experiment Station and Poultry Science Dept., Texas Agricultural Extension Service |
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| Abstract: | Four breakfast sausage formulations were prepared to contain: (1) chicken lean + chicken fat (CF), (2) chicken lean + beef fat (BF), (3) chicken lean + pork fat (PF), or (4) chicken lean + high-oleic pork fat (PO). Formulations were targeted to contain 15% fat. Acceptability, tenderness, juiciness and flavor scores for each of the formulations as measured by a consumer taste panel (n = 71), were not different (P> 0.05). Sausages prepared with CF had a higher (P < 0.05) cooking loss and lower fat content than those prepared with BF. Thibarbituric acid (TBA) values for PO were significantly lower than those containing BF, PF, or CF. Sausage products containing chicken fat exhibited the highest TBA values during 9 days of storage at 4°C. These results suggested that chicken, beef, pork or high-oleic fats can be used as the fat source in low-fat chicken breakfast sausages without affecting the product acceptability. |
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