Development of spent hen chicken-thigh sausage with pork skin gelatin powder added

돈피 젤라틴을 첨가한 노계 다리살 소시지의 개발

  • Received : 2016.09.05
  • Accepted : 2016.10.17
  • Published : 2017.02.28


Physicochemical properties of spent hen chicken-thigh sausage manufactured with 0 (control), 1, 3, and 5% pork skin gelatin were determined. The moisture contents of samples containing pork skin gelatin were higher than control samples. The pH value of cooked samples increased with increasing pork skin gelatin level (p<0.05). The lightness and yellowness values of cooked samples containing gelatin were higher than lightness and yellowness values of the control (p<0.05). The cooking yield of samples increased with increasing concentration of pork skin gelatin (p<0.05). The samples containing 3 and 5% pork skin gelatin showed higher viscosity than control and gelatin 1% sample (p<0.05). Hardness values were lowest in the of control group and highest in samples containing 5% pork skin gelatin (p<0.05). Overall acceptability of 5% gelatin samples was higher than acceptability of the control samples (p<0.05). The results showed that the pork skin gelatin could improve the physicochemical properties of spent hen chicken-thigh sausage.


spent hen;sausage;chicken thigh;pork skin;gelatin


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