Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products

Abstract

Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly (P < 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly (P < 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams (P > 0.05).

Influence of functional food composition on the properties of meat mince systems

“…An introduction of protein preparations of animal origin on the basis of connective tissue instead of the meat raw materials (5-30 %) can increase the index of moisture binding capacity (MBC) up to 100 %, lead to the improvement of structural-mechanical properties (SMP), as it is evidenced by results of research into boundary shear stress [7,8]. The use of milk protein affects the emulgation ability of mince, helps to reduce the possibility of formation of bouillon-fat swells in the finished product [8,9].…”

“…Hydrophobic groups, that make up the protein molecule, at the stage of mince preparation encapsulate the lipid faction, form the protein-structured shell around it and provide for the stability of mince systems in the technological process. Authors of paper [8] share this opinion and underline that proteins on the basis of collagen containing raw materials have a high ability to swell and retain moisture, which is explained by the structure of the molecule, which provides the stabilization of the system fat-water end prevents fat fraction from separating in technological process.…”

“…The use of milk protein affects the emulgation ability of mince, helps to reduce the possibility of formation of bouillon-fat swells in the finished product [8,9]. Along with the milk proteins, soy protein products play an important role in shaping the FTP of mince systems.…”

“…Protein preparations of vegetable and animal origin also perform structural functions in food products. Thanks to their ability for gel formation and interaction with meat proteins they form thick gel structures with built-in molecules of hydrocolloids, providing for the quality of products corresponding to the data, presented in papers [1,[7][8][9][10][11].…”

“…It is known that existence of various substances (proteins, hydrocolloids, salts of organic and inorganic acids, etc.) even in minor concentrations significantly modifies the functional properties of these systems, which greatly affects the quality of finished products [2,4,[7][8][9][10]. Thus, the prediction of the technological effect of an additive introduction to a food product creates the need for studying the complex multicomponent systems (for example, combining hydrocolloids with protein preparations) and studying their impact on the quality of meat products as opposed to two-and three-component ones.…”