Effect of Skin Content Prior to Deboning on Emulsifying and Color Characteristics of Mechanically Deboned Chicken Back Meat

Abstract

The skin content of broiler back meat was adjusted to 0, 16.8, 28.9 and 38.9% prior to passing through a Beehive Model BX-66 mechanical deboner. Emulsification capacity, emulsification stability, total heme pigments, myoglobin concentration, Gardner color difference values, moisture content, fat content, protein content and collagen content were measured. Four replicates were utilized in this study.As the level of skin prior to deboning was increased, there was a significant decrease in emulsion stability as indicated by increased gel-water, fat and solids released. Emulsification capacity, when reported as ml. of fat emulsified per 2.5 g. of meat, significantly decreased as the skin content was increased. The changes in emulsifying stability and emulsifying capacity (meat basis) were closely related to the higher fat content at higher skin levels. When emulsification capacity was reported as ml. of fat emulsified per mg./protein, there was no significant change in emulsifying capacity with advancing skin levels. Collagen content was unchanged with higher skin content which would partially explain the emulsifying capacity results reported on a protein basis.Higher skin levels significantly influenced Gardner values and heme pigments. Mechanically deboned raw meat was observed to have increased L values, decreased aL values, increased bL values and decraesed aL/bL ratios at higher skin levels. Heme pigments (total pigments and myoglobin) were descreased at higher skin levels.