Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color.

Research highlights► MDPM content increases moisture and decreases protein and fat levels of sausages. ► MDPM results in higher cooking loss, darker, redder and softer frankfurters. ► Cohesiveness and adhesiveness were affected only by varying MDPM levels. ► Collagen fibers improved cooking yields, lightness and hardness. ► The effects of collagen fibers on sausages color was dependent of the MDPM content.