Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin

Abstract

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.

Effect of Black Rice Powder on the Quality Properties of Pork Patties

“…With respect to case studies that used functional materials to provide functionality to foods, Park et al (2016) reported that when pork skin gelatin with a high antioxidant activity and neuro-protective effect was added to emulsion-type sausages, the sausages showed increased pH, water holding capacity, and cooking yield. When red pepper seed powder, which promotes energy metabolism and anti-cancer and antioxidant effects, was added to ground pork, cooking loss and decrease in diameter and thickness was lower, while hardness increased and the sensory characteristics showed improvement ( Kim et al , 2016 ).…”

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

“…Furthermore, it contains diverse bioactive substances, which exert antioxidative effects on the body (Fardet et al , 2008). Anthocyanins contained in rice pericarp have been reported to exhibit various functional effects, such as antioxidative effects (Park et al , 2016), as well as the inhibition of DNA damage (Choi et al , 2016). As a result, black rice is predicted to be very useful for the manufacturing and development of food.…”

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

“…gel-forming ability, water/oil binding capacities, protein solubility, and emulsifying capacity) and their interaction with myofibrillar proteins (Asgar et al, 2010; Sun and Holley, 2011). However, in most previous studies, the effect of gelatin on meat products has been largely understood based on only functional properties of gelatin (Jridi et al, 2015; Park et al, 2016).…”