Loss of fluid from meat product (drip loss) is highly related to consumer preference and quality of the product. Thus, this interesting study was designed to produce a bockwurst sausage from chicken meat with the addition of oat (Avena sativa L.) fiber, modified starch, and rusk powder as a new binder composition in different ratios in order to reduce the drip loss, including ten treatments and a control. Among the preliminary trials, T1 (25% oat fiber, 21% modified starch, 54% rusk powder), T2 (16.50% oat fiber, 16.50% modified starch, 67% rusk powder) sausage samples were selected, which presented 25% and 16.50% oat fiber out of 3% binder in sausages. Both oat fiber-incorporated sausages and the control were developed for further analysis: drip loss, pH, water holding capacity (WHC), cooking losses, thiobarbituric acid reactive substances (TBARS), and external color at one-week intervals for one month of the storage period at −18°C. The oat fiber incorporated sausages showed significantly lower cooking loss and higher WHC at the completion of the storage period. The highest oat fiber-enriched sausage had the lowest (p<0.05) drip loss and the highest (p<0.05) moisture and crude fiber. Thus, 25% oat fiber incorporated binder produces low drip loss, healthy, and consumer-acceptable chicken bockwurst sausage.
Jayawickrama et al. (Fri,) studied this question.