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Improving the functionality of recovered connective tissue proteins
Abstract
Desinewed beef shank (BCT), chicken skin (CCT), and pork skin (PCT) connective tissue were investigated in three studies to improve their functionality (water binding) through gelatinization, their ability to form added water gels, and the effects of adding these gels on reduced-fat comminuted meat product attributes. Study I determined the temperature (50, 60, 70 and 80$\sp\circ$C) and time (0.5, 1.0, 1.5 and 2.0 hr) parameters that enhance the ability of BCT, CCT and PCT to bind added water (100, 200 and 300%). Temperature increased (P $<$ 0.05) total released fluids (PCT) and released fat (BCT, CCT and PCT). Heating (60$\sp\circ$C, CCT; 70$\sp\circ$C, BCT and PCT) for 0.5 hr enhanced the ability of these connective tissues to bind added water. Study II determined the functional and textural properties of high added water gels made from BCT, CCT and PCT connective tissues. Heated CCT (60$\sp\circ$C), BCT and PCT (70$\sp\circ$C) were combined with added water to form gels. Gels containing 100 to 600% AW (BCT and PCT), and 100 to 300% AW (CCT) were developed and analyzed for composition, color, hydration, and objective texture. Added water decreased gel fat, protein, collagen content, and hardness, while increasing connective tissue hydration and gel moisture content. It was determined that added water connective tissue gels from BCT, CCT and PCT are potential texture modifying agents for use in reduced-fat comminuted meat products. Study III used response surface regression to determine the physico-chemical, textural and sensory properties of reduced-fat bologna manufactured with 10-30% addition of 100-400% added water (AW) BCT, 100-300% AW CCT, or 100-600% AW PCT connective tissue gels. Gel incorporation affected product textural and sensory attributes. Although gel addition increased (P $<$ 0.05) emulsification temperatures during processing, these higher emulsification temperatures had little effect on yields, emulsion and cook stability, purge and cured color. The factors of AW and percent gel addition, singly or combined, affected (P $<$ 0.05) product hardness. Connective tissue gels are a viable processing technology to manage added water in reduced-fat comminuted meats.
Subject Area
Food science
Recommended Citation
Osburn, Wesley Neil, "Improving the functionality of recovered connective tissue proteins" (1996). ETD collection for University of Nebraska-Lincoln. AAI9628246.
https://digitalcommons.unl.edu/dissertations/AAI9628246