caa a22 4500 397567235 CHVBK 20180308164831.0 cr unu---uuuuu 161202e199608 xx s 000 0 eng 10.3382/ps.0751047 doi (NATIONALLICENCE)oxford-10.3382/ps.0751047 Textural, Color, and Sensory Properties of Bologna Containing Various Levels of Washed Chicken Skin [Elektronische Daten] [L. J. BONIFER, G. W. FRONING, R. W. MANDIGO, S. L. CUPPETT, M. M. MEAGHER] Poultry skin was washed in sodium bicarbonate (0.5%) solution in a pilot plant facility to remove fat from skin. Composition of the washed product was determined and its functional properties were determined in a bologna product at the levels of 0, 10, and 20%. Washing reduced fat, and increased total protein and moisture in skin. Collagen content was significantly increased and water- and salt-soluble protein in washed skin were significantly decreased compared to unwashed skin (P < 0.05). With reference to emulsion stability, skin content did not affect fat or gel-water losses and lowered solids loss when compared to bologna with 0% skin (P < 0.05). Kramer Shear peak force was not significantly different for bologna at each treatment level. Total energy was higher for bologna with 0% skin (P < 0.05). Skin addition did not affect compression measurements of hardness, springiness, cohesiveness, and chewiness when compared to bologna with 0% skin. The addition of skin resulted in a lighter (L), less red (aL), and less yellow (bL) product according to HunterLab color analysis (P < 0.05). Consumer panelists rated bologna with 10% skin highest in texture, flavor, and texture and appearance acceptability (P < 0.05). Washed chicken skin may have potential as a low cost, low fat ingredient for emulsified meat products. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence texture nationallicence bologna nationallicence washed by-products nationallicence chicken nationallicence skin nationallicence BONIFER L. J. aut FRONING G. W. aut MANDIGO R. W. aut CUPPETT S. L. aut MEAGHER M. M. aut Poultry Science Oxford University Press 75/8(1996-08), 1047-1055 0032-5791 75:8<1047 1996 75 ps https://doi.org/10.3382/ps.0751047 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0751047 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- BONIFER L. J. aut NATIONALLICENCE 700 1- FRONING G. W. aut NATIONALLICENCE 700 1- MANDIGO R. W. aut NATIONALLICENCE 700 1- CUPPETT S. L. aut NATIONALLICENCE 700 1- MEAGHER M. M. aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/8(1996-08), 1047-1055 0032-5791 75:8<1047 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford