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Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

Author
Shin, Dong-Jin; Yim, Dong-Gyun; Kwon, Jeong A.; Kim, Sung-Su; Lee, Hyun Jung; Jo, Cheorun
Journal Title
Poultry Science
Publication Year
2022
Topics
Summary

This study aimed to optimize the emulsification of olive oil in chicken sausage production by varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Olive oil sausages exhibited the highest emulsion stability and lowest water and lipid loss at a cutting time of 60 s and a cooking temperature of 73°C.

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