Article

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

Youn-Kyung Ham1, Dong-Heon Song2, Sin-Woo Noh2, Tae-Wan Gu2, Jae-Hyeok Lee2, Tae-Kyung Kim3, Yun-Sang Choi4, Hyun-Wook Kim2,*
Author Information & Copyright
1Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
2Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
3Department of Food Science and Biotechnology of Animal Resources, Seoul 05029, Korea.
4Department of Animal Science and Functional Food Research Center, Chonnam National University, Wanju 55365, Korea.
*Corresponding Author: Hyun-Wook Kim, Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea, Republic of. E-mail: hwkim@gntech.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 31, 2020 ; Revised: Aug 18, 2020 ; Accepted: Aug 23, 2020

Published Online: Sep 03, 2020

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 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.

Keywords: antioxidant peptide; collagenase; duck skin; enzymatic hydrolysis; pepsin


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The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

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