45-10 |
Poultry collagen: Product characteristics and applications in poultry-based products |
G. PRABHU, D. Doerscher, D. Hull, and I. A. Nnanna. Proliant Inc., 2325 N. Loop Dr., Ames, IA 50010 Much effort has been invested by the industry in research and development of new protein sources. Use of protein ingredients in poultry products is becoming increasingly popular due to their ability to reduce formulation costs, improve product texture, increase cook yields, reduce purge or enhance product flavor. Recently, collagen protein products were developed by processing fresh poultry skin. These collagen proteins, when added to a poultry system is capable of binding fat, moisture and other components, when cooked, it imparts a meat-like texture. This property is very useful in emulsified products like hot dogs and bologna. The protein matrix stabilizes the structure in finished meat products by immobilizing the free water and preventing moisture losses during heat processing and storage. These poultry collagens are USDA approved for use in standard of identity processed meat and poultry products where they can be labeled as “chicken flavor” (contains chicken skin) or “turkey flavor” (contains turkey skin). In fully cooked poultry products such as buffalo wings or chicken breast fillet, chicken collagen used at 1% increased cooked yield by 5.2% and 3.8% respectively over the control, providing a cost savings of 2.7% and 2.9% respectively, and a 40% reduction in tumbling time. In fresh chicken and turkey breakfast sausage, poultry collagen used at a level of 1% increased cook yields by 4% and 1.5% over the control, respectively. In a smoked turkey sausage, when a portion of the meat block was replaced with 1% turkey collagen and 4% water, cook yields were increased, texture was maintained and purge was reduced, while providing a cost savings of 3.1% over the control. Additional benefits range from texture improvement to reduction in syneresis and improved organoleptic characteristics. These proteins have a widespread potential in modification of current, and in development of next generation, meat products.
Session 45, Ingredients
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