Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.
Keywords:Chicken mortadella, Flaxseed oil, Thyme oil, Chemical composition, Lipid oxidation, Fatty acids, Nutritional Status
This study aims to compare low-fat chicken mortadella made with whole chicken muscle (WCM) and mechanically deboned chicken meat (MDCM) that were enriched with flaxseed oil and thyme oil. Four mortadella types were manufactured: 100% WCM (T1), 100% MDCM (T2), 100% WCM + 2% flaxseed oil + 0.15% thyme oil (T3), and 100% MDCM + 2% flaxseed oil + 0.15% thyme oil (T4). Mortadella samples were investigated for proximate composition, thiobarbituric acid (TBA) value, pH, fatty acid profile, color, and sensory evaluation. Proximate composition was affected by the type of chicken meat (WCM vs. MDCM). During 20 weeks of storage, the TBA values of WCM were lower in comparison with those of MDCM (p≤ 0.05).pH values of WCM mortadella were lower (p≤ 0.05) in comparison with those of MDCM, where the oils had no effect on pH during the storage period. The incorporation of oils raised the total polyunsaturated fatty acids (PUFA) and lowered the total saturated fatty acids (SFA). There wasa significant difference in terms of rednessbetween WCM and MDCM, additionally, storage and oils added did notaffect the color. The sensory results showed that juiciness, texture, and overall liking scores were significantly different.
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