Effects of Gelatin Hydrolysates Addition on Technological Properties
                    and Lipid Oxidation of Cooked Sausage

Ham, Youn-Kyung; Song, Dong-Heon; Noh, Sin-Woo; Gu, Tae-Wan; Lee, Jae‐Hyeok; Kim, Tae‐Kyung; Choi, Yun‐Sang; Kim, Hyun‐Wook

doi:10.5851/kosfa.2020.e74

Cited by 6 publications

(4 citation statements)

References 24 publications

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“…, 2018), but there were no differences between the sausages with 2.0 and 3.0% SPIH ( p > 0.05). Ham et al. (2020) also reported that the addition of 1% gelatin hydrolysate caused an decreasing trend in cooking loss of the meat batters.…”

Section: Resultsmentioning

confidence: 91%

“…When the addition of SPIH reached 3.0%, the cooking loss increased, which may be attributed to the fact that higher concentration of SPIH in sausages affected the formation of protein network and protein film, resulting in fat and water exudation (Ghribi et al, 2018), but there were no differences between the sausages with 2.0 and 3.0% SPIH (p > 0.05). Ham et al (2020) also reported that the addition of 1% gelatin hydrolysate caused an decreasing trend in cooking loss of the meat batters. Barbut (2007) noted that adding the whey protein hydrolysate helped to reduce cooking loss of frankfurter-type product below the level seen in the control.…”

Section: Cooking Lossmentioning

confidence: 91%

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Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Guan

Feng

et al. 2022

BFJ

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PurposeThis study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.Design/methodology/approachSausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability.FindingsThe addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p < 0.05). Furthermore, low-field nuclear magnetic resonance results suggested that sausages with 2.0% SPIH had the shortest T2 relaxation time. In addition, 2.0% SPIH and 0.01% BHA could inhibit the oxidation of emulsion sausages when compared with the sample without SPIH (p < 0.05). Moreover, there were no differences between sausages with 2.0% SPIH and 0.01% BHA (p > 0.05).Originality/valueThese findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage.

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Section: Resultsmentioning

confidence: 91%

Section: Cooking Lossmentioning

confidence: 91%

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Guan

Feng

et al. 2022

BFJ

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“…Gelatin is a potential derivative product of collagen protein and can be applied in various industries, both food and nonfood industries [6][7][8]. The use of gelatin in the processing of emulsion products such as surimi [9,10] and sausages has been widely practiced [11][12][13][14][15]. This study will try to observe the effect of adding snakehead fish gelatin to sausage-based beef cheek meat.…”

Section: Introductionmentioning

confidence: 99%

“…Sausage is a processed food that continues to innovate in its composition and formulation. The use of several emulsifiers, both based on polysaccharides [17] and protein [9,13,14], is still a suitable alternative for sausage products. The nature of the emulsion in sausages is two phases in the dough with polar and nonpolar charges which can affect each other if the intermediate binder works well and is well dispersed in the liquid and fat added to the dough.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Rosmawati

Tawali

Said

et al. 2023

International Journal of Food Science

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This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator ( 4 ± 2 ° C ). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment ( p < 0.05 ). The gelatin level significantly affected the water holding capacity of sausages ( p < 0.05 ), but the storage time did not ( p > 0.05 ). On the other hand, the pH, TBA reactivity, and antioxidant activity of sausages were not only affected by gelatin level ( p < 0.05 ) but also by storage time ( p < 0.05 ). The sausage microstructure confirms the use of 2% snakehead fish gelatin to make sausages with properties similar to 2% commercial bovine gelatin. The byproduct of the snakehead fish industry can be used as a gelatin alternative to produce sausages. This gelatin has the potential as a binder, which can functionally improve sausage characteristics. This effectiveness can boost the water holding capacity of sausages, although it has not been effective in inhibiting fat oxidation which causes an increase in malonaldehyde levels.

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Defatting and debittering of fish protein hydrolysate

Nirmal,

Santivarangkna,

Bekhit

et al. 2025

Fish Protein Hydrolysates

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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article Title Effects of gelatin hydrolysates addition on technological properties and lipid oxidation of cooked sausage

Cited by 6 publications

References 24 publications

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Defatting and debittering of fish protein hydrolysate

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