Effects of pork skin gel as fat substitute on the quality of frankfurter sausage during storage at 4℃

• Main Authors: Hui-Ming Peng, 彭輝明
• Other Authors: Deng-Cheng Liu
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/zkz9we

碩士 === 國立中興大學 === 動物科學系所 === 106 === sausage is a popular -type meat product, contains 30-35% high level of animal fat, is considered to increase the risk of obesity and cardiovascular diseases. With increase of healthy concern consumers required more healthy foods such as low fat or fat free food products, and accordingly development of low fat/calories products also were pointed as important works by many manufacturers and researchers. Pork is an edible by-product, which is rich in and can be transferred to pork gel (PSG) by heat processing and blending. A research has concluded that PSG possessed good emulsifying capacity, and can be utilized as good protein substitute in meat balls. However, if PSG can be used as fat substitute in sausage (hot dog), the results was not only in prompting of utilization of pork and also developing a low fat of emulsified meat product. Therefore, the aim of this study was to evaluate 1) kinds of phosphate and heating condition on emulsifying capacity of PSG and 2) PSG as fat substitute on the quality of sausage during storage at 4℃. In experiment 1, PSG was treated with two heating condition (70℃ for 30 and 60 min) and 0.3% of different phosphates (sodium orthophosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and commercial polyphosphate, individually) then the physicochemical properties and emulsifying capacity of PSG was determined to look for an optimum condition. According to the results of emulsifying capacity, except PSG treated with sodium pyrophosphate had the lowest emulsifying capacity, however, no significant differences were found among the others treatments and control. Additionally, the emulsifying capacity of PSGs didn’t affected by two heating conditions. Therefore, the optimum condition of PSG was heated at 70℃ for 60 min and added with 0.3% commercial polyphosphate. In experiment 2, PSG was applied in sausage as fat substitute at 5, 10, 15 and 20% of fat individually and final products were stored at 4℃ for 8 weeks and the quality such as microbiological quality, pH, TBARS and sensory panel were determined to set up an optimal fat substitute of PSG level for sausage. The result showed that the purge loss decreased with the increase of PSG level, but no significant differences were found among treatments. All treatments had lower TBARS than the control, and also kept fat oxidation stable during 8-week storage. In the aspect of microbiological quality, total plate count and lactic acid bacteria count of all treatments were less than 3 and 1 log CFU/g separately during whole storage and there is no differences compared with the control. In the sensory panel, all sensory scores of sausage with 5% of fat substitute of PSG was not different from the control. Although, with increase of % fat substitute of PSG, fracturability, texture and total acceptance scores of sausage were decreased. However, the product with 20% fat substitute of PSG were still acceptable by the panelists. In conclusion, an optimum condition for preparation of pork gel was heated at 70℃ for 60 min. Moreover, the optimal amount of fat substitute of PSG for sausage was 10%, which was suitable to produce a reduced-fat sausage due to a stable quality and accepted sensory attributes.