Preparation of Chicken Sausages Using Soybean-chicken Hydrolysate as A Substitute and Their Quality Changes
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Abstract:
To explore the effects of soybean-chicken hydrolysate (SCH) as a partial substitute for chicken breast and sodium chloride (NaCl) on the quality characteristics of chicken ham sausages and the feasibility of this substitution, ham sausages were prepared using different SCHs as the research objects. The contents of major components, thermal stability, texture, sensory quality, and storage stability were systematically analyzed, and combined with orthogonal experiments, the best compound formula of chicken ham sausage was optimized. Partial substitution of chicken breast meat and NaCl with SCH significantly improved the flavor, chewing characteristics, and storage quality of chicken sausages. The intensity of umami taste and chicken aroma was enhanced by approximately 15% and 20%, respectively, and the chewiness was increased by 71.86%. The optimal substitution formula was as follows: 20% chicken breast and 17% NaCl; the total substitution amount (dry) accounted for 2.0% of the total weight of the chicken sausage. The chicken sausages prepared with the optimal formula were nutritious and healthy (15.82% protein content and 1.59% sodium salt), had a favorable flavor (strong umami and rich chicken flavor, with a sensory score of 91.04), showed moderate texture (firmness of 6 416.63 N and chewiness of 3 974.41 N), and exhibited strong storage stability (TBARS value 0.37 mg MDA/kg, total bacterial colony 1.78 lg CFU/g), reaching the level of high-quality chicken sausages. Therefore, the raw and auxiliary materials of chicken sausages can be partially substituted with SCHs, with a positive effect on the quality improvement of the product.
