Department of Agroindustrial Management and Technology, Federal University of Paraíba, Campus III, Bananeiras, Paraíba state (PB) 58200-000, Brazil.
Department of Food Engineering, Federal University of Paraíba, Campus I, João Pessoa, Paraíba state (PB) 58200-000, Brazil.
Poult Sci. 2019 Feb 1;98(2):1064-1074. doi: 10.3382/ps/pey397.
The present study aimed to replace the fat in cooked chicken sausages with commercial hydrolyzed collagen powder and chicken feet gelatin and to assess the qualities underlying physicochemical and sensory parameters. Three sausages were prepared: SS (15% fat), SC (7.5% fat and 7.5% hydrolyzed collagen powder), and SG (7.5% fat and 7.5% chicken feet collagen). The reduction of fat increased the values of a*, b*, and Hue. With regard to emulsion stability, SG had the closest value (95.86%) to the standard (SS) value and was more stable than the SC sausage (87.33%). With regard to texture profile, the SC sausage had similar parameters to SS, and the SG sample had lower adhesiveness, gumminess, and chewiness. With regard to fatty acid profile, SG had the lowest atherogenic and thrombogenic indices. The use of 50% gelatin was viable because it increased emulsion stability and water retention, in addition to using byproduct to prepare healthier sausages, especially regarding fat reduction.
本研究旨在用商业水解胶原蛋白粉和鸡脚明胶替代熟鸡肉香肠中的脂肪，并评估理化和感官参数的基础质量。制备了三种香肠：SS（15%脂肪）、SC（7.5%脂肪和 7.5%水解胶原蛋白粉）和 SG（7.5%脂肪和 7.5%鸡脚胶原蛋白）。脂肪的减少增加了 a*、b*和 Hue 值。就乳化稳定性而言，SG 的值（95.86%）最接近标准值（SS），并且比 SC 香肠更稳定（87.33%）。就质地分析而言，SC 香肠与 SS 具有相似的参数，而 SG 样品的粘性、胶粘性和咀嚼性较低。就脂肪酸谱而言，SG 的致动脉粥样硬化和血栓形成指数最低。使用 50%明胶是可行的，因为它增加了乳化稳定性和保水性，此外还利用副产物来制备更健康的香肠，尤其是在减少脂肪方面。
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