Chicken Bologna Research Articles

An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages

In order to satisfy customer demand, healthier meat products must be produced; therefore, reformulating meat products with high dietary fiber is an essential approach. The aim of this study was to evaluate the effects of carrageenan and inulin (1:0%, 0:3%, and 1:3%) (w/w) on the quality properties of chicken bologna sausages (with a high content of mechanically separated chicken meat – MSCM) during 90 days of refrigerated storage. The physicochemical, technological, sensorial, and microstructural characteristics of the sausages were evaluated. Sausages with carrageenan showed better water and fat retention and lower cook loss values. The incorporation of carrageenan (1%) increased the hardness of sausages which reduced the sensory acceptance. Microstructure evaluations showed a more regular structure in the treatments containing inulin. The treatment IN3 (containing %3 inulin) and the control sample had similar overall acceptability scores based on sensory evaluations. Our findings suggest that the combination of carrageenan (<1%) and inulin (3%) may have the potential to develop a healthier and more functional formulation with dietary fiber enrichment, and to also minimize the disadvantages of MSCM in chicken sausages.

Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium

SummaryGrowing demand for healthy meat products and the contemporary focus on the role of dietary fibre in nutrition have resulted in the development of reformulated meat products. This study investigated the enrichment of chicken bologna type sausages with 3% and 6% inulin, oat fibre or psyllium, while decreasing the fat content. Enrichment with 3% inulin or oat fibre was most suitable due to the comparable colour (a*: 10.96 vs. 10.16 for control, b*: 9.28 vs. 8.94 for control), texture parameters (adhesiveness: 0.26 N vs. 0.38 N for control, gumminess: 55.51N vs. 54.74 N for control, cohesiveness: 0.72 vs. 0.70 for control, hardness: 77.45 N vs. 78.03 N for control, springiness 0.94 vs. 0.93 for control, resilience: 0.39 vs. 0.37 for control, chewiness: 52.16 N vs. 50.93 N for control) and sensory properties to the control. Psyllium was less suitable regardless of the amount added to the bologna type chicken sausages. Enrichment with 6% dietary fibre had negative effects on the instrumental and sensory parameters. Sensory evaluation by consumers showed comparable acceptability for chicken bologna type sausages enriched with 3% inulin or oat fibre; however, sausages enriched with psyllium or 6% inulin or oat fibre were less acceptable.

Avaliação do potencial corante e antioxidante de betalaínas (Beta vulgaris, L.) em mortadela de frango

O objetivo da pesquisa foi extrair as betalaínias da beterraba e avaliar seu potencial como corante e antioxidante natural em mortadelas de frango. Através da quantificação de betalaínas pelo método espectrofométrico, testou-se a melhor extração em solvente aquoso, alcoólico, hidroalcoólico em pH neutro e hidroalcoólico em pH 3. O extrato da beterraba otimizado foi seco a 40 °C, sendo analisado o seu teor de compostos fenólicos. Foram elaboradas quatro formulações de mortadelas: MC (controle negativo) = adição de 0,05% de corante sintético, MBHT = adição de antioxidante BHT 0,01% e corante sintético 0,05%, M4%= adição de 4% do extrato de beterraba; M6% = adição de 6% do extrato de beterraba. Foram realizadas as análises de oxidação lipídica (TBARS), pH, atividade de água (Aa) e cor (a*, L*, b*) durante 45 dias, avaliando os dados através da regressão linear. Verificou-se que o melhor solvente foi o hidroalcoólico em pH neutro, resultando em 153,14 mg/L de betalaínas e 99,1 mg EAG/g de compostos fenólicos. Ao decorrer dos 45 dias, os valores de pH e Aa não variaram, houve o aumento de luminosidade de MC e M4%, diminuição da cor vermelha em M6% que sugere a degradação das betacianinas pela atividade antioxidante e decréscimo da cor amarela em M4% e M6%, indicando degradação das betaxantinas. Ao final do estudo, M4% e M6% apresentaram os menores valores de oxidação lipídica. Tais resultados comprovaram a potencialidade das betalaínas como corante e antioxidante naturais.

Evaluation of Novel Micronized Encapsulated Essential Oil–Containing Phosphate and Lactate Blends for Growth Inhibition of Listeria monocytogenes and Salmonella on Poultry Bologna, Pork Ham, and Roast Beef Ready-to-Eat Deli Loaves

Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil–containing phosphate blends were evaluated for antimicrobial activity against Salmonella enterica cocktail (SC)– and Listeria monocytogenes (Lm)–inoculated deli meat products made from pork, poultry, or beef. Four treatments were tested on restructured cured pork ham, emulsified chicken bologna, and restructured beef loaf: nonencapsulated essential oil with phosphate version 1 at 0.45% of final batch (EOV145; chicken and pork, or EEOV245 beef), micronized encapsulated essential oil with phosphate version 2 at 0.60% of final batch (EEOV260), a 2.0% potassium lactate (PL) control, and a negative control (CN) with no applied antimicrobial agent. Compared with the CN, none of the antimicrobial agents (EEOV260, EOV145, PL) successfully limited Lm or SC growth to <2.0 log cycles over 49 days or 35 days of refrigerated storage, respectively. The PL and EEOV260-treated ham loaves did show Lm growth limiting ability of up to 1 log cycle by days 35 and 42. On formed roast beef, the EEOV260 was able to extend the lag phase and inhibited the growth of Lm in the same manner as the PL. For SC-treated samples, the following effects were observed: in poultry bologna treated with EEOV260, a lag-phase extension was observed through 35 days of storage compared with the other samples. For pork deli loaves, the EEOV260 inhibited growth of SC at days 21 and 28 to the same level of efficacy as PL (0.5 log cycle). In roast beef samples, on day 35, the SC growth was inhibited ca. 0.5 log CFU/g by EEOV260 when compared with the CN. In conclusion the EEOV260 can function to replace PL to limit Salmonella and Lm growth in ready-to-eat deli products. Further testing is needed to ensure consumer acceptability.

Microbial Quality of Popular Locally Processed Meats Sold in Retail Outlets in Trinidad, West Indies

A total of 480 samples of locally produced processed meats, including chicken franks, chicken bologna, and bacon from brands A and B, was collected from 8 supermarkets across the island of Trinidad over a 1-year period and subjected to a range of microbiological analyses. The results showed that 54.2, 0.4, and 1.7% of the samples exceeded recommended limits for aerobic bacteria, Escherichia coli and Staphylococcus aureus, respectively. Listeria spp. were detected in 19.4% of samples, whereas L. monocytogenes was present at a prevalence rate of 7.5%. Brand A products had lower microbiological quality, accounting for 100% of samples positive for L. monocytogenes, E. coli, and S. aureus; and 75% for Listeria spp. and coliforms. Bacon was the product that most frequently exceeded microbiological limits, and accounted for 100% of samples positive for E. coli, 83.3% for L. monocytogenes, 72% for Listeria spp., 62.5% for S. aureus, and 61.9% for coliforms.

Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies

BackgroundA bacteriological assessment of the environment and food products at different stages of processing was conducted during the manufacture of ready-to-eat (RTE) chicken franks, chicken bologna and bacon at a large meat processing plant in Trinidad, West Indies.MethodsSamples of air, surfaces (swabs), raw materials, and in-process and finished food products were collected during two separate visits for each product type and subjected to qualitative or quantitative analysis for bacterial zoonotic pathogens and fecal indicator organisms.ResultsStaphylococcus aureus was the most common pathogen detected in pre-cooked products (mean counts = 0.66, 1.98, and 1.95 log10CFU/g for franks, bologna, and bacon, respectively). This pathogen was also found in unacceptable levels in 4 (16.7%) of 24 post-cooked samples. Fifty percent (10 of 20) of pre-cooked mixtures of bacon and bologna were contaminated with Listeria spp., including four with L. monocytogenes. Pre-cooked mixtures of franks and bologna also contained E. coli (35 and 0.72 log10 CFU/g, respectively) while 5 (12.5%) of 40 pre-cooked mixtures of chicken franks had Salmonella spp. Aerobic bacteria exceeded acceptable international standards in 46 (82.1%) of 56 pre-cooked and 6 (16.7%) of 36 post-cooked samples. Both pre-and post-cooking air and surfaces had relatively high levels of aerobic bacteria, Staphylococcus aureus and coliforms, including equipment and gloves of employees. A drastic decrease in aerobic counts and Staphylococcus aureus levels following heat treatment and subsequent increase in counts of these bacteria are suggestive of post-cooking contamination.ConclusionA relatively high level of risk exists for microbial contamination of RTE meats at the food plant investigated and there is a need for enhancing the quality assurance programs to ensure the safety of consumers of products manufactured at this plant.

Effect of Oxygen Transmission Rate of Packaging Films on Color Stability of Vacuum Packaged Chicken Bologna

Abstract Chicken bologna slices were vacuum packaged in five packaging films with oxygen transmission rates of 2 to 55 cc O2 /m2 /24 hr. Samples were evaluated for changes in color during an 8-week storage period at 3 ± 1 C and 180 to 200 ft-c of continuous lighting. No significant (P>.05) color loss or fading of bologna redness was apparent from homogenate evaluations after 8 weeks of lighted display. A decrease in nitroso-heme pigment content of the total sample homogenate occurred, but this decrease was not related to color changes (Judd-Hunter L, a, b values). Surface lightness (L) of bologna slices was least affected by light exposure. Surface redness (+a) and the redness index (a/b ratio) significantly (P

The Influence of Type of Poultry and Carcass Part on the Extractability and Emulsifying Capacity of Salt-Soluble Proteins

CHICKEN products such as chicken franks, chicken bologna, chicken chunk roll, and other convenience items are finding their place among today's new foods. In all of these emulsion products, the type of meat protein used is important. According to Swift et al. (1961) salt-soluble proteins are more effective for preparing emulsions than those proteins extractable by water. Saffle and Galbreath (1964) stated that pH of the meat has a significant effect on the amount of salt-soluble protein which can be extracted; as pH was increased, the amount of protein extracted increased. These same workers also discovered that the freezing of beef reduced the amount of salt-soluble protein extracted, when compared to unfrozen beef 48 hours post-mortem.Carpenter and Saffle (1964) showed that the amount of salt-soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the amount of oil added initially, influenced…