Effects of replacing chicken meat with chicken liver on some quality characteristics of model system chicken meat emulsions

Abstract

The present study was set the purpose of investigating the effects of chicken liver as a chicken meat replacer on some quality characteristics of model system chicken meat emulsions. For this purpose, one control (100% chicken meat) and three different chicken liver treatments were formulated as follows: L25 (75% chicken meat+25% chicken liver), L50 (50% chicken meat+50% chicken liver), and L75 (25% chicken meat+75% chicken liver). Chicken liver replacement ratios significantly affected moisture and protein contents and pH (p<0.05). The lowest emulsion stability and water holding capacity was observed in L75 (p<0.05). L75 also had the highest cooking loss among the emulsions (p<0.05). Chicken liver replacement ratio increments resulted in lower L* and b* values and higher a* values (p<0.05). Textural properties of emulsions were significantly affected by the presence of chicken liver in formulations, and softer emulsions were achieved with increasing chicken liver addition (p<0.05). The present study showed that chicken liver could be a good chicken meat replacer at up to 50%; however, this ratio could be increased by the addition of binders/fillers in meat products.