Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet

被引：9

作者：

Araujo, Iris B. S. ^{[1
]}

Lima, Darlinne Amanda S. ^{[2
]}

Pereira, Sergio F. ^{[2
]}

Paseto, Rafaella P. ^{[2
]}

Madruga, Marta S. ^{[2
]}

机构：

[1] Univ Fed Paraiba, Dept Management & Agroind Technol, BR-58220000 Bananeiras, PB, Brazil

[2] Univ Fed Paraiba, Dept Food Engn, BR-58051900 Joao Pessoa, Paraiba, Brazil

来源：

POULTRY SCIENCE | 2021年 / 100卷 / 02期

关键词：

cardiovascular diseases; Dyslipidemia; low-fat sausages; TBARS; lipid oxidation;

D O I：

10.1016/j.psj.2020.10.029

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4 degrees C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.

引用

页码：1262 / 1272

页数：11

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