Publisher : The Korean Society of Food Science and Nutrition
DOI : 10.3746/jkfn.2016.45.2.209
Title & Authors
Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin Park, Sin-Young; Kim, Gye-Woong; Kim, Hack-Youn;
The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P<0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P<0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P<0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P<0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P<0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P<0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P<0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P<0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P<0.05), and samples containing 5% pork skin gelatin had the highest hardness (P<0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P<0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.
Kim SM. 2001. Natural resources and functional meat products. Food Industry and Nutrition 6(1): 46-53.
Choi YS, Kim YB, Kim HW, Hwang KE, Song DH, Jeong TJ, Park J, Kim CJ. 2015. Emulsion mapping in pork meat emulsion systems with various lipid types and brown rice fiber. Korean J Food Sci An 35: 258-264.
Johnston-Banks FA. 1990. Gelatin. In Food Gels. Harris P, ed. Elsevier Applied Science, London, UK. p 233-289.
Pszczola DE. 1998. The ABCs nutraceutical ingredients. Food Technol 52: 30-37.
Kim HY, Kim KJ, Lee JW, Kim GW, Kim CJ. 2012. Effects of chicken feet gelatin and wheat fiber levels on quality properties of semi-dried chicken jerky. Korean J Food Sci An 32: 732-739.
Kim DW, Park K, Ha G, Jung JR, Chang O, Ham JS, Jeong SG, Park BY, Song J, Jang A. 2013. Anti-oxidative and neuroprotective activities of pig skin gelatin hydrolysates. Korean J Food Sci An 33: 258-267.
Park JH, Choe JH, Kim HW, Hwang KE, Song DH, Yeo EJ, Kim HY, Choi YS, Lee SH, Kim CJ. 2013. Effects of various extraction methods on quality characteristics of duck feet gelatin. Korean J Food Sci An 33: 162-169.
McCormick RJ. 1994. Structure and properties of tissues. In Muscle Foods: Meat Poultry and Seafood Technology. Kinsman DM, Kotula AW, Breidenstein BC, eds. Chapman and Hall Publishers, New York, NY, USA. p 25-62.
Choi EJ, Oh MS. 2013. Gelling characteristics of mung bean starch supplemented with gelatin and isolated soy protein. Korean J Food Culture 28: 664-673.
AOAC. 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 1-8.
Grau R, Hamm R. 1953. Eine einfache methode zur bestimmung der wasserbindung im muskel. Naturwissenschaften 40: 29-30.
Pearson AM, Tauber FW. 1984. Composition and nutritive value of raw materials and processed meats. In Processed Meat. AVI Publishing Co., Westport, CT, USA. p 18-45.
Yeo EJ, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, He FY, Park JH, Kim CJ. 2014. Effect of duck feet gelatin on physicochemical, textural, and sensory properties of low-fat frankfurters. Korean J Food Sci An 34: 415-422.
Lee SK, Kim HJ, Kim YJ, Cho KS, Kim JW. 1994. Functional properties of mechanically deboned chicken meat from various chicken parts. Korean J Poult Sci 21: 277-284.
Prabhu GA, Doerscher DR, Hull DH. 2004. Utilization of pork collagen protein in emulsified and whole muscle meat products. J Food Sci 69: C388-C392.
Eilert SJ, Mandigo RW. 1993. Procedure for soluble collagen in thermally processed meat products. J Food Sci 58: 948-949.
Sase H, Watanabe M, Arai S, Ogawa Y. 1987. Functional and sensory properties of meat emulsions produced by using enzymatically modified gelatin. J Food Sci 52: 893-895.
Prestes RC, Graboski A, Roman SS, Kempka AP, Toniazzo G, Demiate IM, Di Luccio M. 2013. Effects of the addition of collagen and degree of comminution in the quality of chicken ham. J Appl Poult Res 22: 885-903.
Kim CJ, Lee BM. 1988. Studies on utilization of pork skin gelatin as a binder or extender in sausage emulsion. Korean J Anim Sci 30: 678-684.
Yang YL, Zhou GH, Xu XL, Wanh Y. 2007. Rheological properties of myosin-gelatin mixtures. J Food Sci 72: C270-C275.
Pereira AGT, Ramos EM, Teixeira JT, Cardoso GP, Ramos ALS, Fontes PR. 2011. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Meat Sci 89: 519-525.