TEXTURAL, COLOR, AND SENSORY PROPERTIES OF BOLOGNA CONTAINING VARIOUSLEVELS OF WASHED CHICKEN SKIN

Poultry skin was washed in sodium bicarbonate (0.5%) solution in a pil ot plant facility to remove fat from skin. Composition of the washed p roduct was determined and its functional properties were determined in a bologna product at the levels of 0, 10, and 20%. Washing reduced fa t, and increased total protein and moisture in skin. Collagen content was significantly increased and water- and salt-soluble protein in was hed skin were significantly decreased compared to unwashed skin (P < 0 .05). With reference to emulsion stability, skin content did not affec t fat or gel-water losses and lowered solids loss when compared to bol ogna with 0% skin (P < 0.05). Kramer Shear peak force was not signific antly different for bologna at each treatment level. Total energy was higher for bologna with 0% skin (P < 0.05). Skin addition did not affe ct compression measurements of hardness, springiness, cohesiveness, an d chewiness when compared to bologna with 0% skin. The addition of ski n resulted in a lighter (L), less red (a(L)), and less yellow (b(L)) p roduct according to HunterLab color analysis (P < 0.05). Consumer pane lists rated bologna with 10% skin highest in texture, flavor, and text ure and appearance acceptability (P < 0.05). Washed chicken skin may h ave potential as a low cost, low fat ingredient for emulsified meat pr oducts.