Characteristics of chicken-seal salami

Area of Science:

• Food Science
• Meat Science
• Product Development

Background:

• Mechanically separated chicken meat (MSCM) is a common ingredient in processed meats like salami.
• Exploring alternative protein sources is crucial for product innovation and sustainability in the meat industry.

Purpose of the Study:

• To evaluate the feasibility of incorporating mechanically separated seal meat (MSSM) and seal protein hydrolysate (SPH) into salami formulations.
• To assess the impact of MSSM and SPH on the color, texture, and sensory acceptability of salami.

Main Methods:

• Salami were formulated with varying levels of MSSM (10%, 20%) and SPH (1%, 2%) replacing MSCM.
• Color was measured using Hunter L and a values.
• Texture was analyzed using sensory evaluation and Kramer shear-compression tests.
• Scanning electron microscopy was used to visualize microstructural changes.
• Sensory evaluation assessed overall acceptability.

Main Results:

• Salami with 10% and 20% MSSM exhibited a deeper red color compared to controls.
• Increased MSSM content (20%) resulted in a softer texture, confirmed by instrumental and sensory analyses.
• Microstructural analysis supported the observed textural changes.
• Most formulations were equally acceptable, with the 20% MSSM (SM-20) salami being less favored.

Conclusions:

• MSSM can be utilized as a partial replacement for MSCM in salami, positively influencing color.
• Texture modification occurs with higher MSSM inclusion, requiring careful formulation.
• Seal-derived ingredients show potential for use in processed meat products, though consumer preference for specific levels needs consideration.