Effect of skin addition on the technological properties of comminuted chicken meat emulsions

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Abstract
Summary: Possibility of using skin supplement as collagen raw material (substituting leg muscles) in highly comminuted sausages made from breast muscles was investigated. It was found that 5% skin added to the comminuted breast muscles resulted in the collagen content equal to that obtained with 40% leg muscles. Addition of 5% skin to the breast muscles decreases emulsifying capacity of protein extracts but increases thermal stability, and changes the flow curve of meat emulsions more than the addition of dark muscles. The skin used instead of leg muscles does not change sausage binding (shear force) and overall sensory value, but reduces water‐holding capacity and palat‐ability of sausages.