Textural, color, and sensory properties of bologna containing various levels of washed chicken skin

Poultry skin was washed in sodium bicarbonate (0.5%) solution in a pilot plant facility to remove fat from skin. Composition of the washed product was determined and its functional properties were determined in a bologna product at the levels of 0, 10, and 20%. Washing reduced fat, and increased total protein and moisture in skin. Collagen content was significantly increased and water- and salt-soluble protein in washed skin were significantly decreased compared to unwashed skin (P < 0.05). With reference to emulsion stability, skin content did not affect fat or gel-water losses and lowered solids loss when compared to bologna with 0% skin (P < 0.05). Kramer Shear peak force was not significantly different for bologna at each treatment level. Total energy was higher for bologna with 0% skin (P < 0.05). Skin addition did not affect compression measurements of hardness, springiness, cohesiveness, and chewiness when compared to bologna with 0% skin. The addition of skin resulted in a lighter (L), less red (a(L)), and less yellow (b(L)) product according to HunterLab color analysis (P < 0.05). Consumer panelists rated bologna with 10% skin highest in texture, flavor, and texture and appearance acceptability (P < 0.05). Washed chicken skin may have potential as a low cost, low fat ingredient for emulsified meat products.