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Effects of raw and preheated pork-skin collagen in low-fat bologna
Abstract
Raw and pre-heated pork skin collagen have the ability to bind water and alter sausage color and texture, making them more like a 30% fat sausage. Reduced-lean pork trimmings ([special characters omitted]70% fat and 30% lean) were pre-emulsified using soluble pork skin collagen (CT) to stabilize fat, bind water and utilize inherent myofibrillar proteins. Ranges of CT (3–10%), added water (AW; 25–50%) and reduced-lean pork trimmings (20–40% final fat content) were studied using a response surface design. Flaked CT was solublized in water by heating (70°C and then chopped with reduced-lean trimmings to 40°C. Optimal fat emulsion gel (FG) stability for total, fat and gel water fluids released and highest thermal melting points occurred with [special characters omitted]6% CT. Myofibrillar and soluble pork skin collagen proteins work together to bind water and emulsify fat, even at high emulsification temperature (40°C). Fat emulsion gels, containing 6% heated pork skin, with (1) “high emulsion stability” (30% fat, 25% added water), (2) “high hydration” (30% fat, 50% AW) and (3) “low cost” (40% fat, 50% AW) properties were selected to determine how FG would impact low fat, high AW bologna. Both sensory panelists and objective measurements of color and texture determined that bologna containing FG was firmer and lighter (P < 0.05) than control low fat, high AW bologna (10% fat, 30 % AW) and more like the full fat control (30% fat, 10% AW). The characteristics of low fat bologna (10% fat) containing pork skin (0, 5, 10, 15%) and water (15, 25%) that was either not gelatinized or pre-gelatinized by heating to 70°C were compared. Bologna with pre-gelatinized skin and water at the 5% skin and 25% AW level (compared to raw skin and water at the same level), had a color more like a 30% fat bologna, reduced purge, higher juiciness and coated mouth feel and lower resistance to bite. Addition of skin improved water binding but resulted in bologna that was too dry and firm when used at the 10 or 15% level. Pre-gelatinization of skin and water lightened bologna color and formed stable emulsions even when batter temperatures reached 25°C.
Subject Area
Food science
Recommended Citation
Schnell, Timothy D, "Effects of raw and preheated pork-skin collagen in low-fat bologna" (1999). ETD collection for University of Nebraska-Lincoln. AAI9936771.
https://digitalcommons.unl.edu/dissertations/AAI9936771