Textural Properties of Chicken Frankfurters with Added Collagen Fibers

Abstract

Chicken frankfurters made with 0, 2, 4, 6, 8% added collagen fibers and 10, 15, 20, 25, 30% added water were evaluated for textural differences using a torsion test and sensory texture profile analysis. Frankfurters with high amounts of added water and low amounts of collagen fibers had lower shear stress values. Sensory analysis indicated that both collagen fibers and added water had significant influences (PCO.05) on hardness, springiness and juiciness. The addition of collagen fibers resulted in harder, springier, and less juicy frankfurters. Added water resulted in softer, less springy and juicier frankfurters. Response surface methodology demonstrated that for 2% added collagen, the optimum added water was -20%.

Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein

“…Water levels had effects (Table 4) on sensory hardness (p = 0.0001), springiness (p = 0.01), juiciness (p = 0.002), as well as instrumental Hardness (p = 0.0002), Springiness (p = 0.0001) and Cohesiveness (p = 0.01), and had a marginal effect on sensory cohesiveness (p = 0.06). This confirmed report of Lanier et al (1986) and Meullenet et al (1994) that the amount of water had little influence on sensory cohesiveness, because it did not affect the protein matrix formation. The amount of water added had no effect on cohesiveness of mass (p = 0.35) and wheat flavor (p = 0.17).…”

Isolation, characterization and valorizable applications of fish scale collagen in food and agriculture industries

“…Hardness, adhesiveness and gumminess of test samples were moderately altered as compared to control samples whereas, springiness, cohesiveness, chewiness, and resilience were slightly altered. Similar results were observed in case of chicken frankfurters made with added collagen (Meullenet et al, 1994). These results clearly indicate that incorporation of collagen in paneer does not alter its textural attributes extremely.…”

Quality of cooked goat meat sausages incorporated with goat tripe

“…However, the moisture, protein and fat contents between control and GT incorporated cooked sausage did not differ significantly. The addition of GT only slightly affected the composition of the final product, which was in agreement with Meullenet et al, (1994) who reported a small dilution effect in chemical analysis with the addition of collagen rich materials in the formulation of chicken frankfurters.…”