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Article history: Frankfurters were manufactured to determine the effects of pork backfat replacement by hydrolyzed
Received 22 January 2016 collagen on the quality parameters. Four formulations were developed: control (SS) and three levels of
Received in revised form collagen replacements: 25% (CS25), 50% (SC50) and 75% (SC75). Appearance, aroma, texture, taste and
11 June 2016
overall acceptance were analyzed. Parameters like moisture, ash, lipid and protein, water activity (Aw),
Accepted 13 June 2016
Available online 15 June 2016
pH, water holding capacity (WHC), emulsion stability (ES), color (L*, a*, b*) and shear force (SF) was
analyzed, as well as the texture properties. SC25, SC50 and SC75 had better texture and taste compared
to SS, but the appearance, aroma and overall acceptability did not differ among treatments (p < 0.05). In
Keywords:
Frankfurter
SC75, a 43% increase in protein content compared to SS was observed, and increased ash content. There
Low-fat were no changes in pH and Aw in sausages. L* value decreased with fat replacement, and a* did not
Collagen change, but SC75 showed higher b* value. From 50% of collagen addition, higher WHC and SF were
Sausages obtained. In parallel, only hardness, and chewiness had effects significant, increasing in higher amounts
Pork backfat of collagen, probably by aggregating water in the protein matrix. It was possible to obtain 50% reduction
with hydrolyzed collagen without reducing the quality of sausages.
© 2016 Elsevier Ltd. All rights reserved.
1. Introduction meat and excessive fat reductions may lead to problems in texture,
flavor and technological properties. Nevertheless, the production of
Consumers are increasingly concerned about the relationship low-fat meat products is already a reality in several countries and
between diet and health in terms of the quality of foodstuffs offered can be accomplished in two ways: (i) by reducing fat content in
by the food industry, particularly meat and meat products, which formulations and (ii) by using fat replacers or substitutes. Most
present high nutritional value due to their protein content. How- substitutes are used for partial fat replacement and may be grouped
ever, it is known that the high fat and salt contents used to process into those based on non-meat proteins, carbohydrates and syn-
meat products have been associated with the development of thetic compounds (Colmenero, 1996).
obesity, coronary heart disease (CHD) and arterial hypertension, Collagen and its fractions play a significant role in human diets
respectively (Brewer, 2012). Therefore, the United States Depart- by having considerable contents of essential amino acids and
ment of Agriculture (USDA, 2002) has recommended dietary fat contribute for the prevention of joint diseases (Ferraro, Anton, &
reduction and the creation of programs to obtain low-fat processed Sante-Lhoutellier, 2016). Furthermore, these products have signif-
products. Hence, meat industries have been aimed to minimize the icant amounts of nutritive fibers and constitute a source of animal
amount of fat in their products despite the fact that fat has a sig- protein. The addition of collagen and its fractions in meat products
nificant importance in meat product formulations, contributing to may provide biological value and improve sensory properties of
sensory aspects such as creaminess, appearance and flavor (Brewer, products consumed (Neklyudov, 2003; Prabhu, Doerscher, & Hull,
2012). 2004). In fact, collagen has been applied to meat products to
Fat contributes to a number of quality attributes in processed enhance gelling and water-holding capacities and increase protein
content (Prestes, Carneiro, & Demiate, 2012).
Emulsified meat products such as Frankfurt-type sausages are
* Corresponding author. very popular worldwide due to their quick and easy preparation.
E-mail address: iris_braz@hotmail.com (B.S. Araújo). Considering the high fat content found in these meat products
http://dx.doi.org/10.1016/j.lwt.2016.06.034
0023-6438/© 2016 Elsevier Ltd. All rights reserved.
S.C. Sousa et al. / LWT - Food Science and Technology 76 (2017) 320e325 321
(20e30%), this study aimed to partially replace the pork backfat professors and other employees in Federal Institute of Paraíba,
used in the formulation of Frankfurt-type sausages by hydrolyzed consumers of sausages and other meat products. The sausages were
collagen and verify the effect of this substitution on the physical, served in pieces of 15 g, with water and cracker among treatments.
chemical, sensory and instrumental texture of these products. Acceptance testing for appearance, aroma, texture, taste and overall
acceptance was performed with a 9-point hedonic scale (1- I
2. Material and methods unliked extremely; 9- I liked extremely). Panelists evaluated the
following attributes: appearance, aroma, texture, flavor and overall
2.1. Preparation of frankfurters acceptance (Meilgaard, 1999; Stone & Sidel, 2004).
Because it is a research involving humans, tests were performed
The beef, pork meat, pork backfat and collagen casings were according to the precepts of the Ethics Committee in Research with
donated by Federal Institute of Paraíba. Hydrolyzed collagen pow- human beings, meeting the ethical and scientific requirements of
der (Germina®, Parnamirim/RN, Brazil) and other supplies were the National Health Council (Brasil, 2012).
purchased in local market. For the formulation of Frankfurters were
prepared four treatments: control (SS) and three treatments with 2.4. Compositional experiments
different levels of pork backfat replacement by hydrolyzed
collagen: 25% (SC25), 50% (SC50) and 75% (SC75). Table 1 shows the Frankfurter were subjected to analysis of moisture, ash and
ingredients and the formulations. protein, according to the methodology proposed by AOAC. (2007).
Meat used (beef and pork) were obtained from animals The lipid content was determined by the methodology of cold
slaughtered in the Federal Institute of Paraíba, both under hu- extraction (Folch, Lees, & Sloane Stanley, 1957). In addition to the
manitarian conditions. According to each formulation, meat and Frankfurter it was determined the proximate composition of the
backfat were cut and milled in industrial grinder. Another in- hydrolyzed collagen powder used. All analyzes described were
gredients were separated, weighted and mixed with meat and performed in triplicate.
backfat manually, maintaining at refrigeration temperature (4 C)
with use of ice, according to Table 1, until the formation of a mass. 2.5. Physical attributes
The mixture was carried to cutter until a homogeneous mass was
formed and the meat emulsion was stuffed into artificial collagen 2.5.1. pH and water activity
sausage casings (approximately 26 mm of diameter) previously The pH of Frankfurters was determined at pHmeter Q400AS
(Quimis, Sa ~o Paulo, Brazil), according to the methodology proposed
hydrated with cold water. The sausages were cooked in hot water at
80 C for 30 min. After cooking they have been emerged in cold by the AOAC (2007). Water activity (Aw) of sausages was obtained
water and the sausage casings was removed. The sausages were by direct reading on the device model Aqualab CX-2 (Decagon
packed in polyethylene bags and stored at 18 C. Devices, Inc., USA). All analyzes described were performed in
triplicate.
2.2. Microbiological analysis 2.5.2. Water holding capacity and emulsion stability
Analysis of Water Holding Capacity (WHC) of the sausages was
The sausages were submitted to microbiological analysis of performed according to the methodology described by Huff-
Coliforms at 45 C, Staphylococcus positive coagulase, Clostridia Lonergan, and Lonergan, (2005). For emulsion stability (ES) was
sulfite reducers at 46 C and Salmonella sp. These analysis are in used the methodology adapted from Zorba, Gokalp, Yetim, &
accordance with the recommendations of the RDC n. 12, which Ockerman, (1993). The sample was weighed (50 g), brought to
provides for the Microbiological Standards for Foods (Brasil, 2001). baking for 1 h at 70 C and after this time it is cooled and weighted.
settings: hardness (N); adhesiveness (N s); chewiness, gumminess In this study, sausages with partial replacement of fat pork by
and resilience (Herrero et al., 2007). TPA analysis was performed in hydrolyzed collagen (SC25, SC50 and SC75) had higher scores for
quadruplicate. taste when compared to SS sausage. Probably the removal of fat left
the meat flavor (pork and beef) more intense, which contributed to
2.6. Statistical analysis the panelists had greater preference for samples with lower fat
content. Salejda, Janiewicz, Korzeniowska, Kolniak-Ostek, and
In this study, data from two replications were analyzed by Krasnowska (2016) studied the effects of adding green walnut shell
analysis of variance (ANOVA), in a completely randomized design on cooked sausages and found that treatment with the minor
(CRD). When analysis of variance revealed a significant effect addition of walnut obtained the highest score, which is similar to
(p < 0.05), means were compared by Tukey test at 5% significance their score for SS sausage. In this comparison, treatment with the
level, using the software Assistat (Santos e Silva & Azevedo, 2006). addition of collagen had higher scores.
Table 2
Microbiological analysis of Frankfurters with partial replacement of fat by hydrolyzed collagen.
Table 3
Means and standard deviations of the sensory attributes analyzed sausages with partial replacement of fat by hydrolyzed collagen*.
SS 6.39 ± 1.77a 6.47 ± 1.79a 6.49 ± 1.42b 6.94 ± 1.62b 6.89 ± 1.45a
SC25 6.59 ± 1.72a 6.55 ± 1.71a 7.28 ± 1.45a 7.56 ± 1.40a 7.41 ± 1.46a
SC50 6.69 ± 1.58a 6.55 ± 1.63a 7.09 ± 1.22a 7.50 ± 1.37a 7.27 ± 1.31a
SC75 6.94 ± 1.41a 6.61 ± 1.61a 7.27 ± 1.43a 7.58 ± 1.55a 7.40 ± 1.48a
*SS: control replacing by 0% of hydrolyzed collagen; SC25: replacing by 25% of hydrolyzed collagen; SC50: replacing by 50% of hydrolyzed collagen; SC75: replacing by 75% of
hydrolyzed collagen. Means with different letters in the lines imply significant difference at 5% by Tukey test (p < 0.05). Means with different letters in the same column differ
significantly (p < 0.05).
Table 4 samples did not change the water activity levels (p > 0.05). The Aw
Means and standard deviations of the proximate values were higher than the results observed by Figueiredo, Gaspar,
composition of hydrolyzed collagen used in Frankfurters. and Borges (2002) in Vienna-type sausages with partial replace-
Parameter Mean ± SD ment of animal fat by a combination of xanthan gum and whey
protein concentrate.
Moisture 9.382 ± 0.09
Ash 0.5731 ± 0.16
Lipid 0.2511 ± 0.02
3.4.2. Water holding capacity and emulsion stability
Protein 89.41 ± 0.90
The water-holding capacity (WHC) in Frankfurter-type sausages
SD: Standard Deviation. increased as the fat content decreased (Table 6). In fact, sausage
Table 5
Means and standard deviations of the proximate composition of sausages with partial replacement of fat per hydrolyzed collagen.
3.4. Physical attributes samples prepared with high hydrolyzed collagen content (SC50 and
SC75) presented the highest WHC values. This fact highlights the
3.4.1. pH and water activity efficiency of hydrolyzed collagen in retaining water in Frankfurter-
No significant differences were detected in pH and Aw values type sausages. Prestes et al. (2012) reported higher WHC levels
(Table 6). The pH values found in this work were similar to those (92.8e98.8%) in turkey ham processed with addition of hydrolyzed
reported by Ferreira, Silva, and Robbs (2003) in Vienna-type sau- collagen, modified starch and guar gum compared to those found in
sages prepared with partial replacement of pork fat by sunflower this work, which can be associated to a probable synergistic effect
oil. The replacement of fat by hydrolyzed collagen in sausage of these products to retain water.
The emulsion stability (ES) was lower (93.1%) in SS and higher
(96.2%) in sausages prepared with high hydrolyzed collagen con-
Table 6 tent (SC50 and SC75). According to Belitz et al. (2009), during the
Means and standard deviations of the physical parameters (pH, Aw, color, WHC, ES
replacement of fat by collagen in meat products, higher emulsion
and SF) of Frankfurter sausages with partial replacement of fat by hydrolyzed
collagen. stability is expected due the hydrophilic interaction between
collagen amino acids and meat proteins.
Parameters TreatmentsI
Table 7
Means and standard deviations of parameters of TPA analysis in Frankfurter sausages with partial replacement of fat per hydrolyzed collagen.
Parameters Treatments
SS: control replacing by 0% of hydrolyzed collagen; SC25: replacing by 25% of hydrolyzed collagen; SC50: replacing by 50% of hydrolyzed collagen; SC75: replacing by 75% of
hydrolyzed collagen. Means with different letters in the lines imply significant difference at 5% by Tukey test (p < 0.05).
obtained for Frankfurters the following values for instrumental Moreover, as the collagen influences the increase in hardness can
color in control treatment: 58.56 for L*; 17.52 for a* and 10.40 for b*. consequently influence the chewiness, which requires larger
These values are closer to the values found in this study. amount of energy required to masticate the sausage. Baer and
Regarding instrumental color parameters, lightness (L* value) Dilger (2014) report on a study on the quality of lipids in the
was lower in sausage samples prepared with hydrolyzed collagen quality characteristics of sausages that the inclusion of this nutrient
content, compared with SS. However, no differences were observed decreases the chewiness values.
in this parameter between SC25, SC50, SC75. Some authors
ceres, García, Toro, & Selgas, 2004; Grigelmo-Miguel, Abadıas-
(Ca 4. Conclusions
Seros, & Martın-Belloso, 1999) have associated lower L* values to
low-fat meat products. Baer and Dilger (2014) found lower L* values The addition of hydrolyzed collagen to partially replace the pork
(48.3e54.9) in Bologna-type sausages compared to results found in backfat resulted in higher quality of the Frankfurt type sausages.
this experiment. On the other hand, results similar (64.3) to those Among the improvements, it was observed that the higher addition
found in this work were reported by Pereira et al. (2011) in of collagen, the greater water holding capacity (WHC), product
Frankfurter-type sausages prepared with mechanically deboned stability after cooking and therefore texture properties such as
poultry meat and collagen fibers. hardness and chewiness. These factors contributed to the prefer-
The redness intensity (a* value) in Frankfurter-type sausages ence of consumers with respect to the texture and taste of the
showed no differences among treatments and were similar to those sausage. In addition, nutritional benefits such as increased protein
reported by Oliveira Faria et al. (2015) in Bologna-type sausages content and minerals and reduced lipid content are achieved with
with replacement of pork back-fat by pork skin and amorphous higher fat reduction. The addition of 50% collagen promoted better
cellulose. results, not differing in most treatment parameters with higher fat
Samples prepared with major hydrolyzed collagen content reduction.
(SC75) presented the highest yellowness levels (12.2), which can be
probably a result of the higher yellow color intensity in hydrolyzed Acknowledgements
collagen compared to pork fat. Baer and Dilger (2014) found lower
b* values (8.5) in Bologna-type sausages compared to those To the Federal University of Paraíba for carrying out the color
observed in our experiment. Jo, Jin & Ahn (2000), observing color and texture analyzes and the Federal Institute of Education, Science
changes in irradiated sausages with different fat sources obtained and Technology of Paraíba for performing the other analyzes.
in sausages with pork backfat and no irradiation b* values similar to
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