Effects of composition and storage duration of mechanically deboned poultry meat on sensory properties of frankfurters
This research aimed to study the influence of differences in the composition and storage length of mechanically deboned poultry meat (MDPM) on the sensory properties of frankfurters. Three variants of frankfurters were produced from three respective alternatives of MDPM that differed solely in proportions of meat from broiler backs and necks. Similarly, a commercially available and freshly produced MDPM of unknown composition was used as the control. All the four variants of MDPM were stored at -18 °C for 1, 45 and 90 days. Sensory profiling of the frankfurters was performed by 8 panellists using a quantitative-descriptive analysis (QDA). Two-factorial ANOVA and principal component analysis (PCA) of the sensory evaluation results revealed significant (p < 0.05) effects of the storage time of the MDPM variants on sensory characteristics of the frankfurters, regardless of their composition.