Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.

This study aims to compare low-fat chicken mortadella made with whole muscle (WCM) and mechanically deboned meat (MDCM) that were enriched flaxseed oil thyme oil. Four types manufactured: 100% WCM (T1), MDCM (T2), + 2% 0.15% (T3), (T4). Mortadella samples investigated for proximate composition, thiobarbituric acid (TBA) value, pH, fatty profile, color, sensory evaluation. Proximate composition was affected by the type of (WCM vs. MDCM). During 20 weeks storage, TBA values lower in comparison those (p≤ 0.05).pH 0.05) MDCM, where oils had no effect on pH during storage period. The incorporation raised total polyunsaturated acids (PUFA) lowered saturated (SFA). There wasa significant difference terms rednessbetween additionally, added did notaffect color. results showed juiciness, texture, overall liking scores significantly different.