CHARACTERISTICS OF CHICKEN-SEAL SALAMI

Mechanically separated seal meat (MSSM) at 10% (SM-10) and 20% (SM-20) or seal protein hydrolysate (SPH) at 1% (SPH-1) and 2% (SPH-2) prepar ed from MSSM were used to replace mechanically separated chicken meat (MSCM) in salami formulations. Cured products containing 10 or 20% MSS M had a deeper red colour than those of the controls as noted by Hunte r L and a values. Samples containing 20% MSSM had a softer texture as determined by sensory and Kramer shear-compression test studies, which was supported by scanning electron micrographs. All samples were equa lly acceptable as determined by sensory evaluation, except for SM-20 s alamis which were less favoured. (C) 1997 Elsevier Science Ltd.