Reduced-fat bologna manufactured with poultry skin connective tissue gel
1998
Osburn, W.N. | Mandigo, R.W.
The objectives of this study were to determine temperature (50, 60, 70, and 80 C) and time (0.5, 1.0, 1.5, and 2.0 h) effects on the water binding ability of chicken skin connective tissue (CCT) and its ability to form model gels; to develop and determine the functionality of added water (AW, 100, 200, and 300%) CCT gels; and to evaluate the attributes of reduced-fat bologna containing 10 to 30% addition of 100 to 300% AW CCT gels. Determination of water binding and holding capacities, and objective textural and color attributes provided data suggesting the practicality of developing and incorporating AW CCT gels as water binders in reduced-fat bologna. Processing qualities, and textural and sensory attributes were analyzed to assess the feasibility of manufacturing a reduced-fat processed poultry product containing a modified poultry by-product. Heating (60 C) CCT for 0.5 h allowed the formation of model CCT gels containing 100 to 300% AW. Added water decreased CCT gel fat, protein, collagen content, and hardness due to a protein (collagen) dilution. Hydration values were sufficient to allow CCT to bind up to 300% AW. Gel fragility and syneresis were observed in higher AW CCT gels due to protein dilution, a result of the high fat content of raw CCT (approximately 40%) and added water. Percentage gel addition and AW decreased (P < 0.05) the hardness of reduced-fat CCT gel bologna. All bologna treatments exhibited acceptable sensory attributes. This study indicated the feasibility of using lower AW CCT gels as texture-modifying agents in reduced-fat comminuted meat products.
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