Comparative study on the physicochemical characteristics of chicken sausage incorporated with sutchi catfish (Pangasius hypophthalmus) gelatin, carrageenan and pectin

Abstract

Gelatin was extracted from sutchi catfish (Pangasius hypophthalmus) skin in hot water (50°C) after pre-treatment in alkaline and acid solutions. The gelatin was then incorporated in sausage and compared with carrageenan and pectin in terms of sensory as well as physicochemical characteristics including moisture, protein, fat, process yield, cooking loss, folding test, purge loss, microstructure and texture profile analysis. Results indicated that sausage incorporated with sutchi catfish gelatin contain a higher amount of protein (17.48%) compared to others. The addition of sutchi catfish gelatin increased the moisture content and give a better folding with reduced cooking loss. Microstructural observation revealed a compact structure in sausage added with sutchi catfish gelatin which is much better compared to other sausage formulations. The sausage produced from sutchi catfish skin gelatin was equally acceptable as control and sausage with carrageenan. Control and carrageenan added sausages were progressively harder during storage while those containing pectin had a very soft texture. Hence, the addition of sutchi catfish gelatin improved much in physicochemical characteristics of the chicken sausage mainly in the protein content, folding test, moisture, process yield, cooking loss and microstructure. Therefore, sutchi catfish skin gelatin can be used as a future gelling agent in food.