Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
Poult Sci. 2020 May;99(5):2811-2818. doi: 10.1016/j.psj.2020.01.008. Epub 2020 Mar 19.
The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composition, color, pH, emulsion stability, cooking yield, water holding capacity, collagen content, textural properties, and scanning electron microscopy images of sausage samples were analyzed. Although there were significant differences in pH and emulsion stability between breed types (OLH and CB, P < 0.05), no significant differences were found for cooking yield and water holding capacity. The utilization of OLH meat in sausages produced higher total and insoluble collagen content than that of the CB meat. The replacement of pork backfat with olive oil produced the most similar texture to that of pork backfat among the lipid types used. The results showed the applicability of OLH meat in emulsion-type sausages and the use of vegetable oils, especially olive oil, might also be feasible.
研究了老母鸡（OLH）和商业肉鸡（CB）肉对不同脂质类型（菜籽油、橄榄油和葵花籽油）替代猪背脂生产乳化型香肠的影响。为了确定物理化学、质地和微观结构特性，分析了香肠样品的近似成分、颜色、pH 值、乳化稳定性、蒸煮产率、持水能力、胶原蛋白含量、质地特性和扫描电子显微镜图像。尽管品种类型（OLH 和 CB，P < 0.05）之间的 pH 值和乳化稳定性存在显著差异，但蒸煮产率和持水能力没有显著差异。与 CB 肉相比，OLH 肉在香肠中的应用可产生更高的总胶原蛋白和不溶性胶原蛋白含量。在所用脂质类型中，用橄榄油替代猪背脂可产生与猪背脂最相似的质地。结果表明 OLH 肉适用于乳化型香肠，并且植物油，特别是橄榄油的使用也可能是可行的。
