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<p>This study investigated the effects of mechanically deboned chicken meat (MDCM) hydrolysates, isolated soy protein (ISP), potato starch, and carrageenan on the physicochemical, textural, and oxidative properties of sausages during storage. Experimental groups included: Control (no addition), T1 (0.5% MDCM hydrolysate + 2% ISP + 0.3% carrageenan), T2 (T1 + 2% potato starch), T3 (0.5% MDCM hydrolysate + 4% ISP + 0.3% carrageenan), T4 (T3 + 2% potato starch). MDCM hydrolysates increased crude protein and decreased fat content but elevated TBARS and VBN due to pro-oxidant heme and PUFAs, despite enhanced in vitro DPPH radical scavenging activity scavenging (up to 25% higher in T4 vs. control). ISP and potato starch improved gel strength and deformation but did not mitigate oxidation. Textural parameters like hardness decreased, enhancing tenderness. While MDCM hydrolysates show antioxidant potential in vitro, matrix pro-oxidants limited efficacy; optimized purification and combinations with chelators are recommended for practical use.</p>

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Quality characteristics of sausages containing MDCM hydrolysate and other natural additives

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Dong-Gyun Yim

摘要

This study investigated the effects of mechanically deboned chicken meat (MDCM) hydrolysates, isolated soy protein (ISP), potato starch, and carrageenan on the physicochemical, textural, and oxidative properties of sausages during storage. Experimental groups included: Control (no addition), T1 (0.5% MDCM hydrolysate + 2% ISP + 0.3% carrageenan), T2 (T1 + 2% potato starch), T3 (0.5% MDCM hydrolysate + 4% ISP + 0.3% carrageenan), T4 (T3 + 2% potato starch). MDCM hydrolysates increased crude protein and decreased fat content but elevated TBARS and VBN due to pro-oxidant heme and PUFAs, despite enhanced in vitro DPPH radical scavenging activity scavenging (up to 25% higher in T4 vs. control). ISP and potato starch improved gel strength and deformation but did not mitigate oxidation. Textural parameters like hardness decreased, enhancing tenderness. While MDCM hydrolysates show antioxidant potential in vitro, matrix pro-oxidants limited efficacy; optimized purification and combinations with chelators are recommended for practical use.