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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

한국축산식품학회지 2020년 40권 6호 p.1033 ~ 1043
함윤경, 송동헌, 노신우, 구태완, 이재혁, 김태경, 최윤상, 김현욱,
소속 상세정보
함윤경 ( Ham Youn-Kyung ) - Gyeongnam National University of Science and Technology Department of Animal Resource Technology
송동헌 ( Song Dong-Heon ) - Gyeongnam National University of Science and Technology Department of Animal Science and Biotechnology
노신우 ( Noh Sin-Woo ) - Gyeongnam National University of Science and Technology Department of Animal Science and Biotechnology
구태완 ( Gu Tae-Wan ) - Gyeongnam National University of Science and Technology Department of Animal Science and Biotechnology
이재혁 ( Lee Jae-Hyeok ) - Gyeongnam National University of Science and Technology Department of Animal Science and Biotechnology
김태경 ( Kim Tae-Kyung ) - Konkuk University Department of Food Science and Biotechnology of Animal Resources
최윤상 ( Choi Yun-Sang ) - Korean Food Research Institute Food Processing Research Center
김현욱 ( Kim Hyun-Wook ) - Gyeongnam National University of Science and Technology Department of Animal Science and Biotechnology

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.

키워드

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

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