Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increas-ing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50 % may contribute to a softer and more flexible texture of emulsion sausages. For sensory evalua-tions, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emul-sion sausages, resulting in the high overall acceptance score for the formulation of 0-30 % pork loin and 70-100 % chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30 % and 70-100 % for enhancing the textural and sensory properties of emulsion sausages. Key words: chicken breast, emulsion sausage, pork loin, sensory characteristic