Pork Skin Connective Tissue Gel Utilization in ReducedFat Bologna
Additional Document Info
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.