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 o
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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.
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