Quality properties of whole milk powder on chicken breast emulsion-type sausage

• Published in: Journal of animal science and technology Vol. 63; no. 2; pp. 405 - 416
• Main Authors: Kang, Kyu-Min, Lee, Sol-Hee, Kim, Hack-Youn
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society of Animal Sciences and Technology 01.03.2021; 한국축산학회
• Subjects: chicken; heterologous-protein; milk; quality; sausage; 축산학; Sausage; Chicken; Heterologous-protein; Quality; Milk
• ISSN: 2055-0391; 2672-0191; 2055-0391; 2093-6281
• DOI: 10.5187/JAST.2021.E30

The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples ( < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents ( < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample ( < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample ( < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples ( < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.