Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin

The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P less than 0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P less than 0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P less than 0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P less than 0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P less than 0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P less than 0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P less than 0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P less than 0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P less than 0.05), and samples containing 5% pork skin gelatin had the highest hardness (P less than 0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P less than 0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.