Effects of gelatin hydrolysates addition on technological properties and lipid oxidation of cooked sausage

7Citations
Citations of this article
10Readers
Mendeley users who have this article in their library.

Abstract

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

References Powered by Scopus

[30] Microsomal lipid peroxidation

11933Citations
N/AReaders
Get full text

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

1628Citations
N/AReaders
Get full text

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

1099Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese

22Citations
N/AReaders
Get full text

Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties

16Citations
N/AReaders
Get full text

Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies

6Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Ham, Y. K., Song, D. H., Noh, S. W., Gu, T. W., Lee, J. H., Kim, T. K., … Kim, H. W. (2020). Effects of gelatin hydrolysates addition on technological properties and lipid oxidation of cooked sausage. Food Science of Animal Resources, 40(6), 1033–1043. https://doi.org/10.5851/KOSFA.2020.E74

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 3

60%

Lecturer / Post doc 2

40%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 3

50%

Veterinary Science and Veterinary Medic... 1

17%

Immunology and Microbiology 1

17%

Engineering 1

17%

Article Metrics

Tooltip
Social Media
Shares, Likes & Comments: 11

Save time finding and organizing research with Mendeley

Sign up for free