Pork Skin Connective Tissue Gel Utilization in Reduced-Fat Bologna |
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| Authors: | W N OSBURN R W MANDIGO K M ESKRIDGE |
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| Affiliation: | Author Osburn is currently affiliated with the Departments of Animal Science and Food Science &Human Nutrition, Michigan State Univ. Authors Mandigo and Eskridge are affiliated with the Dept. of Animal Science and the Dept. of Biometry, respectively, Univ. of Nebraska-Lincoln, P.O. Box 830908, Lincoln, NE 68583-0908. Address inquiries to A213 Animal Science, Univ. Of Nebraska, P.O. Box 830908, Lincoln, NE 68583-0908. |
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| Abstract: | This study determined temperature (50°, 60°, 70° and 80°C) and time (0.5, 1.0, 1.5 and 2.0h) factors that enhanced the water binding of pork skin connective tissue (PCT); the functionality of added water (AW, 100–600%, w/w) PCT gels; and attributes of bologna containing 10-30% addition of 100–600% AW PCT gels. Heating (70°C) PCT increased water binding. Gels (100–600% AW) were formed by heating PCT (70°C) for 30 min. Higher AW levels increased (p < 0.05) gel moisture content, while decreasing fat, melting points, collagen content, and hardness. Addition of PCT gels in bologna decreased (p < 0.05) hardness and increased juiciness, indicating the potential of PCT gels as water binders and texture-modifying agents. |
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| Keywords: | connective tissue collagen pork skin gels reduced-fat |
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