Ham Youn-Kyung, Song Dong-Heon, Noh Sin-Woo, Gu Tae-Wan, Lee Jae-Hyeok, Kim Tae-Kyung, Choi Yun-Sang, Kim Hyun-Wook
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Food Sci Anim Resour. 2020 Nov;40(6):1033-1043. doi: 10.5851/kosfa.2020.e74. Epub 2020 Nov 1.
This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.
本研究调查了添加明胶水解产物对熟香肠工艺特性和脂质氧化稳定性的影响。明胶水解产物由猪皮和鸭皮明胶通过胶原酶和胃蛋白酶逐步水解制备而成。熟香肠的配方分别为不添加明胶（对照）、添加1%猪皮明胶、1%鸭皮明胶、1%猪皮明胶水解产物和1%鸭皮明胶水解产物。对熟香肠的pH值、颜色特征、蛋白质溶解度、蒸煮损失和质地特性进行了评估，并每周测量2-硫代巴比妥酸反应物（TBARS）值，以确定冷藏储存4周期间的脂质氧化稳定性。明胶的酶水解降低了蛋白质含量和CIE L*值，但增加了红度和黄度（p<0.05）。然而，当在熟香肠中加入1%明胶或明胶水解产物时，对pH值、水分含量、蛋白质含量、颜色特征、蛋白质溶解度和蒸煮损失几乎没有影响（p>0.05）。添加1%鸭皮明胶水解产物增加了熟香肠的内聚性和咀嚼性。在冷藏储存期间，添加1%鸭皮明胶加速了熟香肠的脂质氧化（p<0.05），而与鸭皮明胶相比，鸭皮明胶水解产物使熟香肠中的TBARS值更低。结果表明，添加明胶和明胶水解产物对熟香肠工艺特性的影响相当；然而在进一步研究中应明确评估明胶提取原料的氧化稳定性。
