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The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

  • Marta Suely Madruga
  • Thayse Cavalcante da Rocha
  • Leila Moreira de Carvalho
  • Ana Maria Barbosa Lima Sousa
  • Arnoud Clementino de Sousa Neto
  • Daniella Godoy Coutinho
  • Andressa Samara de Carvalho Ferreira
  • Alida Janine Soares
  • Mercia de Sousa Galvão
  • Elza Iouko Ida
  • Mario EstévezEmail author
Original Article

Abstract

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.

Keywords

Myopathy Wooden breast Sausage Quality QDA 

Notes

Acknowledgements

The authors thank the Guaraves Company, in the person of its Technical Director Mr. Arnoud C. S. Neto, who made possible the present research. This work was supported by CNPq (Project 430832/2016-8; grant scholarship to the researcher MSM, EII); CAPES (for the scholarship granted to the students TCR and LMC).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Marta Suely Madruga
    • 1
  • Thayse Cavalcante da Rocha
    • 1
  • Leila Moreira de Carvalho
    • 1
  • Ana Maria Barbosa Lima Sousa
    • 1
  • Arnoud Clementino de Sousa Neto
    • 2
  • Daniella Godoy Coutinho
    • 3
  • Andressa Samara de Carvalho Ferreira
    • 1
  • Alida Janine Soares
    • 1
  • Mercia de Sousa Galvão
    • 1
  • Elza Iouko Ida
    • 4
  • Mario Estévez
    • 5
    Email author
  1. 1.Department of Food Engineering, Technology CentreFederal University of ParaibaJoao PessoaBrazil
  2. 2.Guaraves – Gauarabira Aves Ltda.GuarabiraBrazil
  3. 3.Ministry of Agriculture, Livestock and Food SupplyJoao PessoaBrazil
  4. 4.Department of Food Science and TechnologyState University of Londrina (UEL)LondrinaBrazil
  5. 5.IPROCAR Research Institute, Tecal Research GroupUniversity of ExremaduraCaceresSpain

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