Fresh chicken sausage is a meat product with high consumption in the world. The addition of a lipid source (other than abdominal fat), such as chicken skin, is considered an alternative to harnessing slaughter byproducts in the preparation of processed meat products. The aim of this study was to evaluate the impact of use of skin and/or abdominal fat on chicken sausages and their effect on oxidative stability of chicken sausages during freezing storage. Three formulations with chicken meat added of abdominal fat (SF), or chicken skin (SS), or chicken fat and skin (SFS) were elaborated. Chemical composition, fatty acid profile, instrumental color and texture, oxidative stability of lipids and proteins, and sensory acceptability of chicken sausages were determined. SS formulation showed lower lipid and protein oxidation and softness during storage. Consumers showed greater preference and high purchase intent for SFS formulation, which showed average values of chemical composition and oxidation of chicken sausages stored under freezing. Therefore, the combined addition of lipid sources, skin, and abdominal fat is recommended for use in chicken sausages, considering that the addition of fat improves the sensory characteristics of chicken sausages and skin minimizes the oxidative effects of storage. PRACTICAL APPLICATION: The combined addition of skin fat and abdominal fat is recommended for use in chicken sausages as it does not interfere with consumer acceptability and further ensures nutritional quality during freezing storage. In addition, it is an alternative to using a byproduct of chicken slaughter, bringing economic advantages to the industry and less environmental damage to the world.

中文翻译：

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使用副产品（鸡皮和腹部脂肪）对冷冻保存的鸡肉香肠氧化的影响

鲜鸡肉香肠是世界上消费量较大的肉制品。添加脂类来源（腹部脂肪除外），例如鸡皮，被认为是在加工肉制品的制备中利用屠宰副产品的替代方法。本研究的目的是评估使用皮肤和/或腹部脂肪对鸡肉香肠的影响及其对冷冻储存期间鸡肉香肠氧化稳定性的影响。详细阐述了鸡肉添加腹部脂肪 (SF) 或鸡皮 (SS) 或鸡脂肪和皮肤 (SFS) 的三种配方。测定了鸡肉香肠的化学成分、脂肪酸谱、乐器颜色和质地、脂质和蛋白质的氧化稳定性以及感官可接受性。SS 配方在储存过程中表现出较低的脂质和蛋白质氧化和柔软度。消费者对 SFS 配方表现出更大的偏好和更高的购买意愿，这表明冷冻储存的鸡肉香肠的化学成分和氧化的平均值。因此，建议在鸡肉香肠中联合添加脂源、皮肤和腹部脂肪，考虑到脂肪的添加改善了鸡肉香肠的感官特性，皮肤最大限度地减少了储存的氧化作用。实际应用：建议在鸡肉香肠中使用皮肤脂肪和腹部脂肪的组合添加，因为它不会影响消费者的接受度，并进一步确保冷冻储存期间的营养质量。此外，它是使用鸡屠宰副产品的替代品，为行业带来经济优势，并减少对世界的环境破坏。