Pork skin connective tissue gel utilization in reduced-fat bologna

W. N. Osburn, R. W. Mandigo, K. M. Eskridge

Research output: Contribution to journalArticle

22 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)1176-1182
Number of pages7
JournalJournal of food science
Volume62
Issue number6
DOIs
StatePublished - Jan 1 1997

Fingerprint

bologna
skin (animal)
connective tissues
Connective Tissue
pork
Gels
Fats
gels
Skin
lipids
Water
Hardness
Heating
hardness
water
heat
juiciness
melting point
Red Meat
Freezing

Keywords

  • Collagen
  • Connective tissue
  • Gels
  • Pork skin
  • Reduced-fat

ASJC Scopus subject areas

  • Food Science

Cite this

Pork skin connective tissue gel utilization in reduced-fat bologna. / Osburn, W. N.; Mandigo, R. W.; Eskridge, K. M.

In: Journal of food science, Vol. 62, No. 6, 01.01.1997, p. 1176-1182.

Research output: Contribution to journalArticle

Osburn, W. N. ; Mandigo, R. W. ; Eskridge, K. M. / Pork skin connective tissue gel utilization in reduced-fat bologna. In: Journal of food science. 1997 ; Vol. 62, No. 6. pp. 1176-1182.
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