Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (-18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (-18°C) for 90 D, which allows the use of some of these lipid sources in meat products.

中文翻译：

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使用腹部脂肪和皮肤制备的乳化鸡肉馅饼的脂质和蛋白质氧化。

皮肤（SK）和腹部脂肪（AF）是家禽屠宰场中大量产生的副产品。皮肤用于肉制品，特别是香肠中，但其使用与微生物污染和氧化敏感性有关。本研究的目的是评估用AF替代SK对在冷冻条件下（-18°C）储存90 D的乳化肉饼的品质特性的影响。AF显示出比SK高的脂质含量，但是SK具有较高的多不饱和脂肪酸优势。关于部分化学组成，治疗显示出水分，脂质和总胶原蛋白的差异。90 D储存结束时对茴香胺和羰基化合物的值不受SK或AF掺入的影响。评委们也没有观察到90天期间乳化产品的颜色和香气的差异。此外，在存储期结束时未检测到被认为是氧化标记的挥发性化合物。鉴于这些结果，用SK或AF制成的乳化肉饼在冰冻条件下（-18°C）储存90 D时，脂质和蛋白质的氧化程度相似，因此可以使用其中一些脂质来源在肉制品中。