Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2014.34.4.415
Title & Authors
Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters Yeo, Eui-Joo; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; He, Fu-Yi; Park, Jae-Hyun; Kim, Cheon-Jei;
Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.
Comparison of physicochemical and functional properties of duck feet and bovine gelatins, Journal of the Science of Food and Agriculture, 2016
Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 2, 209
AOAC (2000) Official methods of analysis of AOAC. Vol. 41. (17th ed.). Washington DC: Association of Official Analytical Chemists.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.
Candogan, K. and Kolsarici, N. (2003) The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Sci. 64, 199-206.
Carballo, J., Mota, N., Baretto, G., and Colmenero, F. J. (1995) Binding properties and colour of bologna sausage made with varying fat levels, protein levels and cooking temperatures. Meat Sci. 41, 301-313.
Choi, S. S. and Regenstein, J. M. (2000) Physicochemical and sensory characteristics of fish gelatin. J. Food Sci. 65, 194-199.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., and Kim, C. J. (2012) Effects of laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci. 91, 1-7.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W. Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271.
Cierach, M., Modzelewska-Kapitula, M., and Szacilo, K. (2009) The influence of carrageenan on the properties of low-fat frankfurters. Meat Sci. 82, 295-299.
Claus, J. R. and Hunt, M. C. (1991) Low-fat, high addedwater bologna formulated with texture-modifying ingredients. J. Food Sci. 56, 643-647.
Claus, J. R., Hunt, M. C., Kastner, C. L., and Kropf, D. H. (1990) Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics. J. Food Sci. 55, 338-341.
Cliche, S., Amiot, J., Averzard, C., and Gariépy, C. (2003) Extraction and characterization of collagen with or without telopeptides from chicken skins. Poultry Sci. 82, 503-509.
Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 55, 463-469.
Freitas, M. Q., Silva, T. J. P., Mano, S. B., and Chaves, J. B. P. (2004) Medidas instrumentais de textura e cor, em mortadela produzida com carne mecanicamente separada de frango. Higiene Alimentar 18, 66-70.
Gomez-Guillen, M. C., Gilmenez, B., Lopez-Caballero, M. E., and Montero, M. P. (2011) Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloid. 25, 1813-1827.
Gudmundsson, M. and Hafsteinsson, H. (1997) Gelatin from cod skins as affected by chemical treatments. J. Food Sci. 62, 37-47.
Hsu, S. Y. and Sun, L. Y. (2006) Comparisons on 10 nonmeat protein fat substitutes for low-fat Kung-wans. J. Food Eng. 74, 47-53.
Huda, M., Seow, E. K., Normawati, M. N., Nik Aisyah, N. M., Fazilah, A., and Easa, A. M. (2013) Effect of duck feet collagen addition on physicochemical properties of surimi. Int. Food Res. J. 20, 537-544.
Keeton, J. T. (1994) Low-fat meats products technological problems with processing. Meat Sci. 36, 261-276.
Kim, C. J., Kim, K. H., Kim, M. J., and Kim, S. D. (2010) Extraction and bleaching of acid- and pepsin-soluble collagens from shark skin and muscle. Korean J. Food Preserv. 17, 91-99.
Lin, Y. K. and Liu, D. C. (2006) Comparison of physicalchemical properties of type I collagen from different species. Food Chem. 99, 244-251.
Meullenet, J. F., Chang, H. C., Carpenter, J. A., and Resurreccion, A. V. A. (1994) Textural properties of chicken frankfurters with added collagen fibers. J. Food Sci. 59, 729-733.
Nagai, T. and Suzuki, N. (2000) Isolation of collagen from fish waste material - skin, bone and fins. Food Chem. 68, 277-281.
O'Sullivan, M. G., Byrne, D. V., Martens, H., Gidskehaug, G. H., Andersen, H. J., and Martens, M. (2003) Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat Sci. 65, 909-918.
Ockerman, H. W. and Hansen, C. L. (2000) Poultry by-products: Animal by-product processing & utilization. 1st ed, CRC Press, Boca Raton, pp. 439-456.
Osburn, W. N. and Mandigo, R. W. (1998) Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poultry Sci. 77, 1574-1584.
Osburn, W. N., Mandigo, R. W., and Calkins, C. R. (1999) Utilization of desinewed beef connective tissue gel in reduced- fat bologna. J. Muscle Food. 10, 29-50.
Osburn, W. N., Mandigo, R. W., and Eskridge, K. M. (1997) Pork skin connective tissue gel utilization in reduced-fat bologna. J. Food Sci. 62, 1176-1182.
Park, J. H. (2013) Functional characterization of gelatin extracted from duck feet and its utilization. Master thesis, Konkuk Univ., Seoul, South Korea.
Pereira, A. G. T., Ramos, E. M., Teixeira, J. T., Cardoso, G. P., Ramos, A. L. S., and Fontes, P. R. (2011) Effects of the addition of mechanically debonded poultry meat and collagen fiber on quality characteristics of frankfurter-type sausages. Meat Sci. 89, 519-525.
Pietrasik, Z. (1999) Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Sci. 51, 17-25.
Prabhu, G. A., Doerscher, D. R., and Hull, D. H. (2004) Utilization of pork collagen protein in emulsified and whole muscle meat products. J. Food Sci. 69, C388-C392.
Sadler, D. H. N. and Young, O. A. (1993) The effect of preheated tendon as a lean meat replacement on the properties of fine-emulsion sausages. Meat Sci. 35, 259-268.
SAS (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, US.
Yang, Y. L., Zhou, G. H., Xu, X. L., and Wang, Y. (2007) Rheological properties of myosin-gelatin mixtures. J. Food Sci. 72, C270-C275.