Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

Sol Hee Lee1,, Juhui Choe1,, Jong-Chan Kim2,*, Hack Youn Kim1,*
Author Information & Copyright
1Department of Animal Resources Sciences and Resource Science Institute, Kongju National University, Yesan 32439, Korea
2Food Standard Research Center, Korea Food Research Institute, Wanju, 55365, Korea

† These authors contributed equally to this work.

*Corresponding Author : Jong-Chan Kim. Food Standard Research Center, Korea Food Research Institute, Wanju, 55365, Korea. Tel: +82-41-330-1165. Fax: + 82-63-219-9454. E-mail:
*Corresponding Author : Hack Youn Kim. Department of Animal Resource Science and Resource Science Institute, Kongju National University, Chungnam 32439, Korea. Tel: +82-41-330-1041. Fax: +82-41-330-1249. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 26, 2019 ; Revised: Feb 17, 2020 ; Accepted: Feb 20, 2020

Published Online: Mar 12, 2020


The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain (MHC) protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

Keywords: seawater; chicken sausage; protein solubility; technological property

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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