Effects of chicken-liver-hydrolysate paste addition on structure-function relationships in emulsion-type sausages

ABSTRACT This study aimed to investigate the possible application on intergradation of chicken-liver-hydrolysate pastes (CLHPs) with meat products, which could enrich the utilization of CLHPs to meet the agrocycle principle. CLHPs rich in polyunsaturated and ω-3 fatty-acid contents, were evaluated as sustainable raw-meat replacers in emulsion-type chicken sausages. Chicken breast was partially substituted with 0∼20% CLHPs. Increasing CLHP incorporation reduced viscoelasticity in raw meat batter as indicated by a decrease in storage modulus (G′), and altered water distribution in cooked meat batters, with LF-NMR T₂ relaxometry showing increased bound water and decreased free water. In cooked sausages, excessive CLHP addition (20%) destabilized the emulsion system, resulting in reduced cooking yield and water-holding capacity, together with elevated lipid oxidation ( P < 0.05). Textural attributes were concurrently weakened at high substitution levels. CLHP inclusion altered color characteristics by decreasing lightness and increasing redness. Microstructural observations confirmed structural disruption and oil droplet coalescence at high inclusion levels. Overall, CLHP substitution should be limited to 15% to preserve emulsion stability and product quality. This research demonstrated that CLHPs are a novel value-added ingredient derived from broiler by-products. Their appropriate incorporation improved physicochemical properties in emulsified meat systems and provides practical guidance for partial meat replacement. These findings support the development of sustainable meat processing strategies and contribute to the valorization of poultry by-products within a circular food economy.