Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Abstract

In order to develop a healthy low-fat frankfurter-type sausage, different levels of surimi-like material prepared from mechanically deboned chicken meat (MDCM) and whitemouth croaker (Micropogonias furnieri) meat surimi were employed in five different recipes in the percentage ratios of 100/0, 70/30, 50–50, 30/70, and 0/100, respectively. The functionality of both fish and chicken protein concentrates was evaluated based on texture analysis (breaking force, deformation, gel strength and shear force). Growth kinetics for aerobic bacteria were analyzed using the modified Gombertz model. Shelf-life was determined based on microbiological counts and sensory analysis on acceptance tests. Surimi source reflected in the physical properties of the frankfurters. Addition of MDCM surimi-like material to sausage favored greater shear force, breaking force, and gel strength. On the contrary, the increasing levels of croaker surimi reduced rheological parameter values. Deformation presented no evident correlation between the formulations and with other textural properties. Average of textural properties obtained during storage where 2.29 ± 0.16 N for breaking force, 0.74 ± 0.02 cm for deformation, 1.69 ± 0.14 N cm for gel strength, and 14.2 ± 0.8 N for shear force, for frankfurters prepared with MDCM surimi-like material. Frankfurters presented an average shelf-live of 42 days at 4°C. Mathematical models had good correlation, and may be utilized for predictive applications.