Broiler Breast Enhancement through the Utilization of Chicken Collagen in a Chunked and Formed

3.1 ABSTRACT A randomized complete block design with four treatments (100% pale, soft, and exudative (PSE), 100% PSE + 1.5% chicken collagen, 100% normal, and 100% normal + 1.5% chicken collagen) and six replications was utilized to test the effects of raw material and chicken collagen on protein functionality in the formulation of chunked and formed broiler breast. Addition of 1.5 % chicken collagen decreased (p<0.05) the cooking and chilling loss of PSE and normal deli rolls, thus demonstrating it’s potential to improve moisture retention. Inclusion of chicken collagen also increased (p<0.05) protein bind in the PSE deli rolls so that it was not different (p>0.05) from normal rolls without collagen. This research demonstrated that enhancement of broiler breast with chicken collagen has the potential to add value to broiler breast deli rolls manufactured from PSE and normal raw material through the improvement of water holding capacity and protein binding.