Journal
FOOD BIOSCIENCE
Volume 12, Issue -, Pages 67-72Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fbio.2015.07.007
Keywords
Gelatin; Turkey meat sausage; Emulsion stability; Textural profile analysis; Hedonic properties
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Funding
- Ministry of Higher Education, Scientific Research, and Information and Communication Technologies - Tunisia
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The effects of cuttlefish skin gelatin (CSG) addition at different levels on meat emulsion stability, physicochemical properties, water holding capacity, textural properties, color and sensorial properties of formulated and cooked turkey meat sausage, were investigated. The results obtained showed that CSG addition increased meat emulsion stability, water holding capacity, hardness, adhesivity and chewiness of the formulated sausage samples and contributed to the final product lightness. Hedonic analysis showed that gelatin addition had no significant effect on sausages taste using trained panel. Further, sausage sliceability, texture and global acceptability were markedly improved. These results suggest that CSG might be an alternative source of protein additive for the improvement of the physicochemical, textural and sensory properties of meat sausages. (C) 2015 Elsevier Ltd. All rights reserved.
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