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.