Pork Skin Connective Tissue Gel Utilization in ReducedFat Bologna Academic Article

abstract

• This study determined temperature (50, 60, 70and 80C) 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 (70C) PCT increased water binding. Gels (100-600% AW) were formed by heating PCT (70C) 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.

authors

• Osburn, Wesley

published proceedings

• Journal of Food Science

author list (cited authors)

• OSBURN, W. N., MANDIGO, R. W., & ESKRIDGE, K. M.

citation count

• 20

complete list of authors

• OSBURN, WN||MANDIGO, RW||ESKRIDGE, KM

publication date

• January 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb12239.x

start page

• 1176

end page

• 1182

volume

• 62

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1997.tb12239.x