The Effect of Partial Replacement of Meat with Gelatin on the Physicochemical and Sensory Properties of Sausage

Subject Areas : Microbiology

نادیا  Shokraneh ¹ (کارشناس ارشد مهندسی کشاورزی- علوم و صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
مریم  Mizani ² (دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
S. E.  Hosseini ³ (دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
عسگر  Farahnaki ⁴ (دانشیار گروه علوم و مهندسی صنایع غذایی، دانشگاه شیراز، شیراز، ایران)
عباس  Gerami ⁵ (استاد دانشکده ریاضی، آمار و علوم کامپیوتر، دانشگاه تهران، تهران، ایران)

Received: 2014-04-05 Accepted : 2014-08-10 Published : 2015-09-23

Keywords: Gelatin, Physicochemical Properties, Sausage, Sensory Properties,

Abstract :

Introduction: In the formulation of meat products such as sausages, some non meat proteinsand non protein hydrocolloids are usually employed to improve the rheological properties,nutritional value and reduce the fat content, therefore gelatin might be considered as an optionamong others. In this study, bone- gelatin gel has been used in beef sausage in order to reducethe amount of meat and also evaluate its effect on the physicochemical and sensory propertiesof the final product.Materials and Methods: Physicochemical analysis (moisture, ash, protein, fat, pH, bloomand viscosity) have been accomplished on bovine bone gelatin. A 20% gel of gelatin wasprepared and used at the concentrations of 0, 3, 5 and 10% as meat substitute in the sausageformulation. Samples were produced in two batches and analyzed for chemical, physical andsensory characteristics.Results: Moisture and fat contents of all of the samples were lower than the control, thereforein sausage with 10% gelatin, the highest reductions (3.69 and 3.87%, respectively) wereobserved. The results of texture profile analysis showed that by increasing gelatinconcentration in the formulation, the hardness was decreased but cohesiveness was increased.Meanwhile the addition of gelatin leads to an increase in the parameter b* as compared to thecontrol. All of the gelatin- containing samples obtained higher scores from overallacceptability aspect in the sensory tests.Conclusion: According to the results regarding physicochemical and sensory tests, thesample containing 5% gelatin gel might be selected as the most suitable formulation.

References:

بی‌نام. (1387). ویژگی‌های سوسیس وکالباس. استاندارد ملی ایران، شماره 2303، چاپ اول.

فرحناکی، ع. (1376). استفاده از ژلاتین وگوشت دارای کلاژن بالا در تولید کالباس کم چربی. پایان‌نامه کارشناسی ارشد. دانشگاه تربیت مدرس.143-161.

محمدی، م. و حسینی، ه. (1388). اصول و روش‌های تولید سوسیس. جلد اول، انتشارات انستیتو تغذیه.

ناصری، آ.و ناصری، ع. (1359). تکنولوژی ساخت فرآورده‌های گوشتی. جلد اول، جهاد دانشگاهی واحد تهران. بخش مقدمه، 1-2.

Abdel-Aziz, S. A., Esmail, S. A., Hussein, L. & Janssen, F. (1997). Chemical composition and levels of non-meat proteins in meat brands extended with soy protein concentrate. Food Chemistry, 60, 389-395.

Arganosa, G. C., Henrickson, R. L. & Rao, B. R. (1986). Collagen as a Lean or fat replacement in pork sausage. Food Quality, 10, 319-333.

Asgar, M. A., Fazilal, A., Huda, N., Bhat, R. & Karim, A. A. (2010). Non meat protein alternatives as meat extenders and meat analogs. Comprehensive reviews in food Science and Food Safety, 9, 513-529.

Bhaskar, G., Ford, J. L. & Hollingsbee, D. A. (1998). Thermal analysis of the water uptake by hydrocolloids. Thermochimica Acta, 322, 153-165.

Boland, A. B., Buhr, K., Giannouli, P. & Ruth, S. M. (2004). Influence of gelatin,starch,pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chemistry, 86, 401-411.

Chattong, U., Apichartsrangkoon, A. & Bell, A. (2007). Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial Ostrich meat product "Yor" (Thai sausage).Meat Science, 76, 548-554.

Gareis, H. & Schrieber, R. (2007). Gelatin handbook: Theory and Industrial Practice. Wiley-VcH Verlag GmbH & Co. KGaA, Weinheim.

Gomez-Guillen, M. C., Gimenez, B., Lopez-Caballero, M. E. & Montero, M. P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids, 25, 1813-1827.

Hsu, S. Y. & Sun, L. Y. (2006). Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans. Food Engineering, 74, 47-53.

Kaewudom, P., Benjakul, S. & Kijroongrojana, K. (2013). Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase. Food Bioscience, 1, 39-47.

Karim, A. A. & Bhat, R. (2008). Gelatin alternatives for the food industry: recent developments, challenges and prospects. Food Science & Technology, 19, 644-656.

Mariod, A. A. & Adam, H. F. (2013). Review: Gelatin, Source, Extraction and Industrial Applications. Acta Sci. Pol., Technol. Aliment, 12, 135-147.

Meullent, J. F. & Chang, H. C. (1994). Textural Properties of chicken frankfurters with added Collagen fibers. Food Science, 56 (4), 729-733.

Ockerman, H. W. (1989). Sausage and processes meat formulations. New York, Nostrand Reinhold.

Perrine, P. (1989) Method of producing a sliced meat product. USPT, 4839183.

Petersson, K., Godard, O., Eliasson, A. C. & Tornberg, E. (2014). The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran. Meat Science, 96, 423-428.

Pietrasik, Z., Jarmoluk, A. & Shand, P. J. (2007). Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT-Food science and Technology, 40, 915-920.

Pietrasik, Z. & Li-Chan, E. C. Y. (2002). Binding and textural properties of beef gels as affected by protein, K-carrageenan and

 

microbial transglutaminase addition. Food Research International, 35, 91-98.

Rose, P. I. (1991) Gelatin in Encyclopedia of polymer science and engineering. Ikroschwitz (ed.), Wiley, 7, 488-513.

Savic, I. V. (1985). Small- Scale Sausage processing. Food & Agriculture organization.

Talebian, A., Kordestani, S. S., Rashidi, A., Dadashian, F. & Montazer, M. (2007). The effect of Glutaraldehyde on the properties of gelatin films. Kem. Ind., 56, 537-541.

Unknown. (2002). Gelatin processing;
National Organic Standards. Board Technical Advisory Panel Review.

Yang, Y. L., Zhou, G. H., Xu, X. L. & Wang, Y. (2007).Rheological properties of Myosin-Gelatin Mixtures. Food Science, 72, 270-275.

Youssef, M. K. & Barbut, S. (2009). Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Science, 82, 228-233.