Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

Abstract

BACKGROUND Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter‐type meat products. RESULTS Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P < 0.05) by component analysis. CONCLUSION All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

“…ES and EC properties of HC added emulsions started to decrease up to 1% HC concentration levels. Similar results were observed for a meat emulsion system formulated with different lemon albode concentrations (Sariçoban et al, 2008). Both EC and ES values increase up to lemon albedo concentration of 5% and the decrease in these parameters above this concentration level was attributed to the decrease in pH values of emulsion system by authors.…”

“…Stabilization of emulsion and textural properties of emulsified meat products during storage are considered by meat producers and have a major effect on consumer acceptance. The content of dietary fiber and protein compounds in meat emulsion affects the binding capacity between water and oil (Ktari et al, 2014;Petrášová et al, 2019). These materials also cause an increase in viscosity and stability of emulsions.…”