Chorbadzhiev, Pavel and Gradinarska, Dijana and Valkova- Jorgova, Katya and Kuzelov, Aco and Indjelieva, Diana (2020) Effect of type and level of collagen supplements on morphological characteristics of cooked sausages. Journal of Hygienic Engineering and Design, 30. pp. 40-47. ISSN 1857 - 8489
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Abstract
Despite the undoubtedly proven gel-forming
properties
of collagen proteins, there are different
views in the scientific literature about their use in order
to stabilize the raw and heat-treated meat mass in the
production of structureless cooked sausages. The aim
of this research was to investigate the morphological
characteristics of nonstructural cooked sausage produced
with two different collagen supplements (CPS-C
- commercial one; and CPS-U - laboratory produced
from pork skins by mechanical treatment) as well as to
establish changes in sensory characteristics.
In the study, six experimental groups of cooked homogeneous
sausages were produced with the same
basic ingredients, but with different amounts (15; 25,
and 35 g x kg-1) of added type of collagen supplements
(CPS-C and CPS-U). Sensory evaluation was performed
in order to determine general texture acceptability of
the type and amount of collagen supplementation levels
in the final products. It was used a five-point scale
to evaluate four major attributes of indicators, multiplying
the score for each of them by a corresponding
factor of significance. The total sensory value of the
test sample was obtained as a sum of the multiplied
estimates of the individual indicators divided by 10.
For assessment of the morphological changes, fixed,
dehydrated and stained with hematoxylin - eosin cuts
of sausages were performed and observed by light microscopy
with magnification x 400.
The morphological analysis revealed a great influence
on products structure by the type and quantity
of collagen supplements used. The addition of 15 g x kg-1 CPS-U had a positive effect on structuring
process of the protein matrix, immobilizing the water
and oil phase as well as reducing the effect of the
thermal induced shrinkage of the filling mass. It was
observed that the most acceptable texture was established
in the sample with 15 g x kg-1 collagen supplementations,
while concentrations ≥ 25 g x kg-1 were
associated with not typical and harder consistency.
The addition of 15 g x kg-1 CPS-U has a positive effect,
resulting in formation of much more stable protein
matrix and immobilization of water and fat phase. Collagen
concentrations ≥ 25 g x kg-1 were not appropriate
for structureless cooked sausages.
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 07 Apr 2020 07:37 |
| Last Modified: | 07 Apr 2020 07:37 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/23969 |
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