Quality Properties of Whole Milk Powder on Chicken Breast Emulsion-type Sausage

This study determined the effect of whole milk powder (WMP) on chicken breast emulsion-type sausage as double protein. The quality properties of whole milk powder on chicken breast emulsion-type sausages were investigated by measuring proximate composition, pH, color, cooking yield, texture profile analysis (TPA), protein solubility, microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electric nose. The crude fat, crude protein, and crude ash contents of 15% WMP sample was significantly higher than control sample (<italic>p </italic>&lt; 0.05). The after cooked samples of redness was significantly increased with increasing WMP contents (<italic>p </italic>&lt; 0.05). The cooking yield of WMP treated samples was significantly higher than control sample (<italic>p </italic>&lt; 0.05). The hardness, gumminess, and chewiness of WMP containing samples were significantly higher than control sample (<italic>p </italic>&lt; 0.05). The sarcoplasmic protein and myofrillar protein of sample containing 15% WMP was significantly higher than control sample (<italic>p </italic>&lt; 0.05). The result of SDS-PAGE showed C protein, sarcoplasmic protein, actin, and tropomyosin increased tendency with increasing of WMP contents. The principal component analysis plot of WMP treated samples were clearly different flavor to control sample. Based on these results, WMP can be useful as heterologous protein on emulsion-type sausage.