Mechanical and gelling properties of comminuted sausages containing chicken MDM Original Research Article

The present investigation focuses on the physicochemical properties, rheological behaviors and texture of raw and cooked emulsions containing different mechanically deboned meat (MDM) from chicken. MDMs were produced from the neck, backs and thighs. The texture and mechanical profile analyses were performed using a small deformation dynamic oscillation in a shear and instrumental texture analyzer. The mechanical spectra of the raw and cooked MDM emulsion gels were classified as weak gels based on their frequency sweep and tan δ results. Both the G′ and G″ values increased with increasing frequency in the temperature of 4 and 10 °C. The MDM from thighs had the lowest water holding capacity (WHC) and emulsifying (EC) values, while the MDM from backs had significant values of 2.41 and 128.87, respectively. The cooked emulsion containing backs showed the highest hardness and cohesiveness values, while the emulsion containing necks and thighs had the lowest texture parameters.