Department of Management and Agroindustrial Technology, Federal University of Paraíba, 58220-000 Bananeiras/PB, Brazil.
Department of Food Engineering, Federal University of Paraíba, 58051-900 João Pessoa/PB, Brazil.
Poult Sci. 2021 Feb;100(2):1262-1272. doi: 10.1016/j.psj.2020.10.029. Epub 2020 Nov 5.
The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4°C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.
本研究旨在评估从鸡脚中提取的胶原蛋白凝胶在冷藏 42 天期间对鸡肉香肠的使用。处理了三种鸡肉香肠：标准（SS）；用商业胶原蛋白粉替代 50%的脂肪（SC）；用鸡脚胶原蛋白凝胶替代 50%的脂肪（SG）。香肠在 4°C 下储存，并在每 14 天分析一次，以分析其近似成分、脂肪酸谱、硫代巴比妥酸反应物质（TBARS）数量、抗氧化活性、电泳、仪器颜色、持水能力（WHC）、质地分析和定量描述分析。在冷藏 28 天期间，SC 和 SG 香肠在外观和颜色的感官参数上与标准香肠相似。与 SC 处理相比，SG 具有最高的 WHC（81.05%）、最低的 TBARS 值（0.38mg MDA/kg）和最高的抗氧化活性，此外，其致动脉粥样硬化和血栓形成指数也最好，因此胶原蛋白凝胶可用于替代脂肪并控制脂质氧化的影响。
