The effect of inulin and carrageenan usage on some quality characteristics of bologna type sausage produced from chicken meat

Due to the increasing need for protein in nutrition and the growing world population, the demand for poultry products is increasing. On the other hand, poultry meat has advantages such as being cheaper, developing in a short time, and having a positive image in terms of nutrition. For this reason, poultry production is growing day by day in the world and in our country. In this study, chicken salami with different properties was produced by using chicken breast meat, mechanically separated poultry meat (MSPM) and chicken skin with different ratios of inulin (3%) and carrageenan (1%). Various analyzes were made in terms of biochemical properties, color, cooking loss, textural properties, micro-structural and sensory properties of the bologna type sausages obtained. According to the results of the research, it has been shown that the use of inulin in general darkens the color of salami, improves the textural properties of bologna type sausages, provides a softer structure and reduces lipid oxidation. On the other hand, it has been observed that the use of carrageenan has the effect of increasing the hardness, as well as reducing gel-oil leakage rates due to its water binding ability. Overall, it was concluded that a formulation consisting of 3% inulin and <1% carrageenan can be used in the production of chicken salami containing MSPM, and the positive and negative effects of these two compounds complement each other.