Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil

This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were analyzed, and the distribution of lipid droplets was identified using confocal laser scanning microscopy. The combinations of cutting time and cooking temperature in olive oil sausages showed different emulsifying characteristics. Meat emulsion with olive oil at a cutting time of 60 s and cooking temperature of 73°C showed the highest emulsion stability with lowest water and lipid loss (2.49%, P < 0.05). The pH values were lower for olive oil samples than for the controls (5.9 vs. 6.2, P < 0.05). Cutting time of 60 s and cooking temperature of 73°C generated higher hardness, gumminess, and chewiness in olive oil sausages (P < 0.05). The replacement of pork backfat with olive oil resulted in a higher b*, C*, and h values, as well as lower lipid oxidation (P < 0.05). In addition, microstructural images exhibited a finer distribution of lipid droplets in olive oil sausages with a cutting time of 60 s. In conclusion, chicken sausage at a cooking temperature of 73°C and cutting time of 60 s was optimal for producing sausages with olive oil. Given the condition, the sausages produced from olive oil had better emulsion and oxidative stability than sausages produced from pork backfat.