Lj. Bonifer et al., TEXTURAL, COLOR, AND SENSORY PROPERTIES OF BOLOGNA CONTAINING VARIOUSLEVELS OF WASHED CHICKEN SKIN, Poultry science, 75(8), 1996, pp. 1047-1055
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.