28-6 |
Utilizing collagen proteins in processed meat and poultry applications |
G. PRABHU1, D. R. Doerscher, and D. Hull. (1) Meat Applications, Proliant Inc., 2325 N. Loop Drive, Ames, IA 50010 Collagen proteins play a major role in the texture of meat products. They also contribute to the nutritional value, flavor and succulence of meat. Collagen from bone and skin is beginning to be used as an ingredient to improve water and fat retention in meat products. This study was designed to determine the water binding and purge reducing capabilities of collagen proteins from pork, chicken and turkey in various processed meat and poultry applications. A typical frankfurter formulation was used as a model to study the effects of pork collagen when used at an incremental level of 0-3.5%. There was significant (P<0.05) increases in cook yields, and purge reduction (P<0.05) after 8 weeks of refrigerated storage when pork collagen was used at 1% and above. In hams with 50% added brine, pork collagen was used at 0-3% in the formulation. Incorporation of 1% and above of pork collagen had no significant increase in cook yield (P>0.05). There was a significant reduction in purge after 4 weeks when pork collagen level was 2% and higher (P<0.05) compared to the control. Sensory difference testing showed a significant difference (P<0.05) when the level was increased to 2% and above. In fully cooked chicken products such as chicken breast fillets and buffalo wings, chicken collagen at 1% significantly increased cook yield (P<0.05), providing a yielded cost savings of 2.7% and 2.9% respectively over the control and reduction in tumbling time of 40%. In 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. Benefits of using collagen proteins in processed meat and poultry applications range from yield improvement texture improvement, reduction in syneresis and improved organoleptic characteristics while providing cost savings to the meat processor. These proteins have a widespread use in the modification of current and development of next generation meat products.
Session 28, Muscle Foods: General I
|