Effect of gums and whey protein on stress relaxation characteristics of low-fat chicken sausages

ANDRÉS S.C.; ZARITZKY N.E.; CALIFANO A.N.

Montpellier, Francia

Congreso; ICEF 9; 2004

ICEF

The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the viscoelastic behavior, microstructure and water holding capacity of low-fat chicken sausages were analyzed. Low-fat batters were prepared with fresh breast chicken meat; in all formulations a 3:7 ratio guar/xanthan gum was used. A factorial design with three levels of added fat (0, 3.1, and 7.7 % raw meat weight), two levels of whey proteins (1 and 3% raw meat weight), and two levels of the hydrocolloids (0.2 and 0.76 % raw meat weight) was applied. Samples were heat-processed until a final internal temperature of 70ºC was reached. After cooling, chemical composition was determined and related to Scanning Electron Microscopy images. Products with very good quality attributes were obtained. Relaxation tests and Texture Profile Analysis were performed; an eight element Generalized Maxwell model was used to determine the relaxation distribution time spectra.