The aim of the study was to determine the effect of whole milk powder (WMP) asheterologous proteins on chicken breast emulsion-type sausages. The qualityproperties of WMP on such chicken breast emulsion-type sausages wereinvestigated by measuring the proximate composition, pH, color, cooking yield,protein solubility, and by applying other methods, such as texture profileanalysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gelelectrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ashcontents of 15% WMP samples were significantly higher than the control samples(p < 0.05). The redness of the cooked samplessignificantly increased with an increase in the WMP contents (p< 0.05). The cooking yield of WMP treated samples was significantlyhigher than the control sample (p < 0.05). Additionally,the hardness, gumminess, and chewiness of WMP treated samples were significantlyhigher than the control sample (p < 0.05). Thesarcoplasmic and myofibrillar proteins of samples containing 15% WMP weresignificantly higher than the control samples (p <0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein,actin, and tropomyosin increased with an increase in the WMP contents. Theprincipal component analysis plot of WMP-treated samples was clearly differentfrom that of the control samples. Based on these results, it was predicted thatWMP could be useful as heterologous protein on emulsion-type sausage.
展开▼
