Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage

It is a challenge for producers to looking for excellent filler to satisfy the required qualities of high grade meat products such as Harbin red sausage in China. Four collagen superfine powders (CSPs) from pig skin with different heating pretreatments, named as T0 (non-heating), T1 (at 60C for 20 min), T2 (at 80C for 20 min), T3 (at 120C for 10 min), respectively, at various concentrations (1, 3, 5 wt %) were added to the sausage and their impact on sausage properties was investigated. Rheological results showed that addition of CSPs especially T2 increased the elastic modulus (G) of sausage, indicating the enhanced stabilization of meat batter due to formation of a coherent protein network. Furthermore, as the content of CSPs increased, the values of hardness, springiness, cohesiveness, and chewiness of the CSP-added sausages increased from texture profile analysis. Meantime, it was observed that appropriate preheating (i.e., lower than 80C for 20 min) benefited the texture profile of the sausages. With adding these CSPs, the cooking loss decreased, the values of L* and a* decreased while b* value of the sausages increased. SEM images illustrated that the CSP-added sausage was more compact and homogenous compared to the control. Also, the organoleptic evaluation results showed that the sensory properties of Harbin red sausage added CSP were the same as the control group. In conclusion, CSPs provide the potential to be used as a filler and textural modifier available for Harbin red sausage. Practical applicationsPig skin has cheap price, and easy to get. Pig skin-derived CSPs provide the potential to be used as a good filler and textured modifier available for high quality meat products, including Harbin red sausage.