Incorporating oat (Avena sativa L.) fiber in chicken bockwurst sausage: Effects on drip loss reduction

Abstract

Loss of fluid from meat product (drip loss) is highly related to consumer preference and quality of the product. Thus, this interesting study was designed to produce a bockwurst sausage from chicken meat with the addition of oat (Avena sativa L.) fiber, modified starch, and rusk powder as a new binder composition in different ratios in order to reduce the drip loss, including ten treatments and a control. Among the preliminary trials, T1 (25% oat fiber, 21% modified starch, 54% rusk powder), T2 (16.50% oat fiber, 16.50% modified starch, 67% rusk powder) sausage samples were selected, which presented 25% and 16.50% oat fiber out of 3% binder in sausages. Both oat fiber-incorporated sausages and the control were developed for further analysis: drip loss, pH, water holding capacity (WHC), cooking losses, thiobarbituric acid reactive substances (TBARS), and external color at one-week intervals for one month of the storage period at -18℃. The oat fiber incorporated sausages showed significantly lower cooking loss and higher WHC at the completion of the storage period. The highest oat fiber-enriched sausage had the lowest (p<0.05) drip loss and the highest (p<0.05) moisture and crude fiber. Thus, 25% oat fiber incorporated binder produces low drip loss, healthy, and consumer-acceptable chicken bockwurst sausage.