LWT - Food Science and Technology 76 (2017) 320e325

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LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Quality parameters of frankfurter-type sausages with partial

replacement of fat by hydrolyzed collagen
Samara C. Sousa a, Sinara P. Fragoso b, Cristiane R.A. Penna b, Narciza M.O. Arcanjo b,

bio A.P. Silva b, Valquíria C.S. Ferreira b, Maria D.S. Barreto a,
Iris B.S. Araújo b, *
Fa
a
Department of Agroindustry, Federal Institute of Education, Science and Technology of Paraíba - Sousa, 58800-970, PB, Brazil
b
Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, CEP 58051-900, PB, Brazil

a r t i c l e i n f o a b s t r a c t

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
Consumers are increasingly concerned about the relationship
between diet and health in terms of the quality of foodstuffs offered
by the food industry, particularly meat and meat products, which
present high nutritional value due to their protein content. How-
ever, it is known that the high fat and salt contents used to process
meat products have been associated with the development of
obesity, coronary heart disease (CHD) and arterial hypertension,
respectively (Brewer, 2012). Therefore, the United States Depart-
ment of Agriculture (USDA, 2002) has recommended dietary fat
reduction and the creation of programs to obtain low-fat processed
products. Hence, meat industries have been aimed to minimize the
amount of fat in their products despite the fact that fat has a sig-
nificant importance in meat product formulations, contributing to
sensory aspects such as creaminess, appearance and flavor (Brewer,
2012).
Fat contributes to a number of quality attributes in processed
* Corresponding author.
E-mail address: iris_braz@hotmail.com (B.S. Araújo).
meat and excessive fat reductions may lead to problems in texture,
flavor and technological properties. Nevertheless, the production of
low-fat meat products is already a reality in several countries and
can be accomplished in two ways: (i) by reducing fat content in
formulations and (ii) by using fat replacers or substitutes. Most
substitutes are used for partial fat replacement and may be grouped
into those based on non-meat proteins, carbohydrates and syn-
thetic compounds (Colmenero, 1996).
Collagen and its fractions play a significant role in human diets
by having considerable contents of essential amino acids and
contribute for the prevention of joint diseases (Ferraro, Anton, &
Sante
-Lhoutellier, 2016). Furthermore, these products have signif-
icant amounts of nutritive fibers and constitute a source of animal
protein. The addition of collagen and its fractions in meat products
may provide biological value and improve sensory properties of
products consumed (Neklyudov, 2003; Prabhu, Doerscher, & Hull,
2004). In fact, collagen has been applied to meat products to
enhance gelling and water-holding capacities and increase protein
content (Prestes, Carneiro, & Demiate, 2012).
Emulsified meat products such as Frankfurt-type sausages are
very popular worldwide due to their quick and easy preparation.
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
used in the formulation of Frankfurt-type sausages by hydrolyzed
collagen and verify the effect of this substitution on the physical,
chemical, sensory and instrumental texture of these products.
2. Material and methods
2.1. Preparation of frankfurters
The beef, pork meat, pork backfat and collagen casings were
donated by Federal Institute of Paraíba. Hydrolyzed collagen pow-
der (Germina®, Parnamirim/RN, Brazil) and other supplies were
purchased in local market. For the formulation of Frankfurters were
prepared four treatments: control (SS) and three treatments with
different levels of pork backfat replacement by hydrolyzed
collagen: 25% (SC25), 50% (SC50) and 75% (SC75). Table 1 shows the
ingredients and the formulations.
Meat used (beef and pork) were obtained from animals
slaughtered in the Federal Institute of Paraíba, both under hu-
manitarian conditions. According to each formulation, meat and
backfat were cut and milled in industrial grinder. Another in-
gredients were separated, weighted and mixed with meat and
backfat manually, maintaining at refrigeration temperature (4
C)
with use of ice, according to Table 1, until the formation of a mass.
The mixture was carried to cutter until a homogeneous mass was
formed and the meat emulsion was stuffed into artificial collagen
sausage casings (approximately 26 mm of diameter) previously
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
water and the sausage casings was removed. The sausages were
packed in polyethylene bags and stored at 18
C.
professors and other employees in Federal Institute of Paraíba,
consumers of sausages and other meat products. The sausages were
served in pieces of 15 g, with water and cracker among treatments.
Acceptance testing for appearance, aroma, texture, taste and overall
acceptance was performed with a 9-point hedonic scale (1- I
unliked extremely; 9- I liked extremely). Panelists evaluated the
following attributes: appearance, aroma, texture, flavor and overall
acceptance (Meilgaard, 1999; Stone & Sidel, 2004).
Because it is a research involving humans, tests were performed
according to the precepts of the Ethics Committee in Research with
human beings, meeting the ethical and scientific requirements of
the National Health Council (Brasil, 2012).
2.4. Compositional experiments
Frankfurter were subjected to analysis of moisture, ash and
protein, according to the methodology proposed by AOAC. (2007).
The lipid content was determined by the methodology of cold
extraction (Folch, Lees, & Sloane Stanley, 1957). In addition to the
Frankfurter it was determined the proximate composition of the
hydrolyzed collagen powder used. All analyzes described were
performed in triplicate.
2.5. Physical attributes
2.5.1. pH and water activity
The pH of Frankfurters was determined at pHmeter Q400AS
(Quimis, Sa ~o Paulo, Brazil), according to the methodology proposed
by the AOAC (2007). Water activity (Aw) of sausages was obtained
by direct reading on the device model Aqualab CX-2 (Decagon
Devices, Inc., USA). All analyzes described were performed in
triplicate.

2.2. Microbiological analysis
The sausages were submitted to microbiological analysis of
Coliforms at 45
C, Staphylococcus positive coagulase, Clostridia
sulfite reducers at 46
C and Salmonella sp. These analysis are in
accordance with the recommendations of the RDC n. 12, which
provides for the Microbiological Standards for Foods (Brasil, 2001).
2.5.2. Water holding capacity and emulsion stability
Analysis of Water Holding Capacity (WHC) of the sausages was
performed according to the methodology described by Huff-
Lonergan, and Lonergan, (2005). For emulsion stability (ES) was
used the methodology adapted from Zorba, Gokalp, Yetim, &
Ockerman, (1993). The sample was weighed (50 g), brought to
baking for 1 h at 70
C and after this time it is cooled and weighted.

2.3. Sensory attributes 2.5.3. Shear force

Frankfurters were subjected to sensory test of acceptance/
preference with 64 untrained panelists, composed from students,
Table 1
Formulation of Frankfurter sausages with fat replaced by hydrolyzed collagen.
Treatments
It was determined the shear force (SF), by a TA-XT2 texture
analyzer (Stable Micro Systems Ltd., Surrey, England), controlled by
computer with Warner Braztler blade, equipped with a load cell of
30 kg at a crosshead speed of 1.5 mm/s. The trigger force was set at
0.049 N, and the penetration deep was 15 mm. The sausages were
cut into pieces of 2.5 cm, according to Harper, Barbut, Lim, and
Marcone (2012).

Ingredients (%) SS SC25 SC50 SC75 2.5.4. Instrumental color

Pork meat 35.00 35.00 35.00 35.00 Instrumental color of the sausages was determined in Konika
Beef 30.00 30.00 30.00 30.00 Minolta CR-400 colorimeter (Minolta Chromameter Co., Ltd., Osaka,
Pork backfat 15.00 11.25 7.50 3.75 Japan), in the CIELab system. L (lightness), þa* (redness) and þb*
Hydrolyzed Collagen e 3.75 7.50 11.25 (yellowness) were measured on the inner surface of longitudinally
Ice 15.00 15.00 15.00 15.00
Sodium chloride 1.80 1.80 1.80 1.80
split frankfurters from three randomly chosen spots of two
Sodium nitrite 0.02 0.02 0.02 0.02 frankfurters.
Sodium erythorbate 0.05 0.05 0.05 0.05
Sodium Tripolyphosphate 0.20 0.20 0.20 0.20 2.5.5. Texture Profile Analysis (TPA)
White pepper 0.20 0.20 0.20 0.20
For the Texture Profile Analysis (TPA), in a TA-XT2 texture
Coriander 0.08 0.08 0.08 0.08
Monosodium glutamate 0.25 0.25 0.25 0.25 analyzer (Stable Micro Systems Ltd., Surrey, England), the sausages
Garlic (powder) 0.40 0.40 0.40 0.40 were cooked until internal temperature of 72
C and cut into cyl-
Nutmeg 0.10 0.10 0.10 0.10 inders of 1.5 cm of diameter and 2 cm wide. A double compression
Onion (powder) 0.40 0.40 0.40 0.40 cycle test was performed up to 50% compression of the original
Starch 1.50 1.50 1.50 1.50
portion height with a cylinder probe P/25. The measured parameter
322 S.C. Sousa et al. / LWT - Food Science and Technology 76 (2017) 320e325
settings: hardness (N); adhesiveness (N s); chewiness, gumminess
and resilience (Herrero et al., 2007). TPA analysis was performed in
quadruplicate.
2.6. Statistical analysis
In this study, data from two replications were analyzed by
analysis of variance (ANOVA), in a completely randomized design
(CRD). When analysis of variance revealed a significant effect
(p < 0.05), means were compared by Tukey test at 5% significance
level, using the software Assistat (Santos e Silva & Azevedo, 2006).
3. Results and discussion
3.1. Microbiological analysis
The counts of microorganisms analyzed are shown in Table 2. It
was observed that the sausages analyzed were under the limits
established by the Brazilian legislation on microbiological stan-
dards for foods (Brasil, 2001). It was observed that even at the
highest level of fat replacement by hydrolyzed collagen, a pro-
cessed product showing risk of microbiological contamination,
there were no changes in counting the microorganisms examined.
3.2. Sensory attributes
The results of sensory tests of Frankfurt sausages are shown in
Table 3. At 5% significance level (p < 0.05), there was no significant
difference regarding appearance, aroma, and overall acceptance.
The partial replacement of fat by hydrolyzed collagen did not
change such sensory attributes even when comparing the highest
collagen concentration (SC75) with SS collagen sausage.
The mean appearance values of Frankfurt sausages were close to
7.0, representing the concept “I liked regularly” (Meilgaard, 1999).
The same behavior was observed for aroma and overall acceptance.
The use of collagen to replace pork backfat in Frankfurt sausages
had greater effect on sensory aroma characteristics and higher
overall acceptability than results found by Me
ndez-Zamora et al.
(2015). In replacement of fat in Frankfurters by inulin and pectin,
they had lower scores in both sensory attributes in treatments with
higher inulin content and also in treatments with addition of inulin
and pectin.
Regarding texture, treatments with the addition of collagen
(SC25, SC50, SC75) had higher scores than SS. Probably, means of
SC25, SC50 and SC75 treatments were higher due to the effect of
collagen gelatinization in sausages by cooking. Consumers probably
liked the gelatinization effect provided by the hydrolyzed collagen,
assigning higher scores for treatments with higher fat replacement
levels. Bratcher, Dawkins, Solaiman, Kerth, and Bartlett (2011),
analyzing the texture of goat meat frankfurters processed with
three different sources of fat, had higher scores in sausages without
adding fat treatment in the general acceptance of the texture.
Table 2
Microbiological analysis of Frankfurters with partial replacement of fat by hydrolyzed collagen.
Microorganisms SSa


Coliforms at 45 C (MPN/g) <3.0
Staphylococcus positive coagulase (CFU/g) <101
Clostridia sulfite reducers at 46
C (CFU/g) <101
Salmonella sp. (25 g) Absence
a
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.
b
According to RDC n. 12 (Brasil, 2001), which has the microbiological standards for cooked meat products or not fitted or not (bologna, sausage, ham, ham, black pudding
and others).
In this study, sausages with partial replacement of fat pork by
hydrolyzed collagen (SC25, SC50 and SC75) had higher scores for
taste when compared to SS sausage. Probably the removal of fat left
the meat flavor (pork and beef) more intense, which contributed to
the panelists had greater preference for samples with lower fat
content. Salejda, Janiewicz, Korzeniowska, Kolniak-Ostek, and
Krasnowska (2016) studied the effects of adding green walnut shell
on cooked sausages and found that treatment with the minor
addition of walnut obtained the highest score, which is similar to
their score for SS sausage. In this comparison, treatment with the
addition of collagen had higher scores.
3.3. Compositional experiments
The proximate composition of the hydrolyzed collagen used in
sausages are listed in Table 4. It was observed that the product has
high protein level, followed by lower amounts of lipids and ash.
Moisture was also considered low, which proves that the collagen
used is a protein concentrate. In Table 5, the moisture content
ranged from 54.69% to 63.10%, ash content ranged from 1.32% to
1.86%, fat content from 8.57% to 12.58% and protein content from
18.31% to 26.28%. None of the formulations showed values outside
Brazilian regulations for Frankfurter sausages (Brasil, 2000), which
establishes maximum moisture content of 65%, minimum protein
content of 12% and maximum fat content of 30% for this product.
In general, there was a decrease in moisture from 50% reduction
in pork backfat (SC50) as seen in Table 5. Probably, the replacement
of fat by hydrolyzed collagen did not reduce the moisture content in
the first level of replacement because some amino acids connect to
the water by hydrogen bonds, keeping the moisture of the product
(Belitz, Grosch, & Schieberle, 2009). As observed by Choi et al.
(2014), in Frankfurt sausages with replacement of pork backfat by
dietary fiber extracted from Makgeolli lees, the removal of fat
caused moisture loss. On the other hand, collagen could not recover
such levels, as observed by other authors in fat replacements in
Frankfurt sausages (Choe, Kim, Lee, Kim, & Kim, 2013; Ham et al.,
2016; Pintado, Herrero, Jime
nez-Colmenero, & Ruiz-Capillas, 2016).
The lipid content of frankfurters decreased from 50% of
replacement, as seen in Table 5. Between SS and SC75, the reduction
was approximately 30%. The use of collagen to replace fat increased
the protein content of Frankfurter-type sausages. SC75 treatment
showed the highest protein content due to the high addition of
collagen (26.28%), with 43.5% more protein than the minimum
levels established by Brazilian law. These results were similar to
those observed by Pereira et al. (2011) analyzing the quality of
chicken sausages with the addition of collagen fiber. The ash con-
tent increased with higher addition of hydrolyzed collagen, prob-
ably by reducing the moisture content, which increased in
percentage terms the dry extract of the product or due to a possible
chelating activity of minerals by the action of collagen (Lafarga &
Hayes, 2014).
SC25 SC50 SC75 Standard countb
<3.0 <3.0 <3.0 103
<101 <101 <101 3  103
<101 <101 <101 5  102
Absence Absence Absence Absence
 S.C. Sousa et al. / LWT - Food Science and Technology 76 (2017) 320e325 323

Table 3
Means and standard deviations of the sensory attributes analyzed sausages with partial replacement of fat by hydrolyzed collagen*.

Trial Appearance Aroma Texture Taste Overall acceptance

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.

Parameter (g/100 g) TreatmentsI

SS SC25 SC50 SC75

Moisture 63.10 ± 0.38a 61.96 ± 0.98a 55.07 ± 0.21b 54.69 ± 0.42b

Ash 1.32 ± 0.02c 1.34 ± 0.12c 1.56 ± 0.08b 1.86 ± 0.04a
Lipid 12.18 ± 0.88a 10.58 ± 0.53b 9.67 ± 1.19b 8.57 ± 0.33b
Protein 18.31 ± 0.56c 19.20 ± 0.63c 22.61 ± 0.73b 26.28 ± 0,57a
I
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 superscripts were significantly different in ANOVA and subsequently grouped by Tukey test (p  0.05).

3.4. Physical attributes
3.4.1. pH and water activity
No significant differences were detected in pH and Aw values
(Table 6). The pH values found in this work were similar to those
reported by Ferreira, Silva, and Robbs (2003) in Vienna-type sau-
sages prepared with partial replacement of pork fat by sunflower
oil. The replacement of fat by hydrolyzed collagen in sausage
Table 6
Means and standard deviations of the physical parameters (pH, Aw, color, WHC, ES
and SF) of Frankfurter sausages with partial replacement of fat by hydrolyzed
collagen.
Parameters TreatmentsI
samples prepared with high hydrolyzed collagen content (SC50 and
SC75) presented the highest WHC values. This fact highlights the
efficiency of hydrolyzed collagen in retaining water in Frankfurter-
type sausages. Prestes et al. (2012) reported higher WHC levels
(92.8e98.8%) in turkey ham processed with addition of hydrolyzed
collagen, modified starch and guar gum compared to those found in
this work, which can be associated to a probable synergistic effect
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-
tent (SC50 and SC75). According to Belitz et al. (2009), during the
replacement of fat by collagen in meat products, higher emulsion
stability is expected due the hydrophilic interaction between
collagen amino acids and meat proteins.

SS SC25 SC50 SC75

3.4.3. Shear force
a a a
pH 6.50 ± 0.07 6.48 ± 0.20 6.38 ± 0.05 6.34 ± 0.02a The shear force values necessary to break the sausages ranged
AwII 0.99 ± 0.001a 0.99 ± 0.001a 0.99 ± 0.001a 0.98 ± 0.003a
from 5.49 to 8.56 Kg (Table 6). No differences between standard
Color
L* 64.61 ± 0.62a 61.22 ± 0.93b 62.18 ± 0,12b 61.98 ± 0.68b formulation (SS) and SC25 were observed (p < 0.05), but there were
a* 13.83 ± 0.21a 14.56 ± 1.27a 13.73 ± 0.16a 15.01 ± 0.09a differences from the other formulations. It was observed that SC50
b* 11.42 ± 0.12b 11.53 ± 0.14b 11.69 ± 0.05b 12.21 ± 0.15a and SC75 treatments had higher shear strength values, indicating
WHCIII (%) 74.67 ± 0.15c 75.31 ± 0.32b 80.01 ± 0.15a 80.49 ± 0.54a that the addition of collagen provides greater strength to the
ESIV (%) 93.10 ± 0.49c 95.05 ± 0.15ab 94.45 ± 0.75bc 96.18 ± 0.64a
SFV (kg) 5.86 ± 0.62b 5.49 ± 0.65b 7.56 ± 0.71a 8.53 ± 0,25a
product, and according to Figueiredo et al. (2002), the presence of
I
fat provides greater softness to the product, as can be seen in the
SS: control replacing by 0% of hydrolyzed collagen; SC25: replacing by 25% of
lower shear force values of SS and SC25.
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. 3.4.4. Instrumental color
II- Aw: water activity.
III- WHC: water-holding capacity.
The effect of partial replacement of fat by hydrolyzed collagen in
IV- EE: emulsion stability. physical parameters of Frankfurter-type sausages is shown in
V e SF: Shear force. Table 6. Comparing the results, Candogan and Kolsarici (2003)
324 S.C. Sousa et al. / LWT - Food Science and Technology 76 (2017) 320e325
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
b b
Hardness (kg) 0.542 ± 0.074
Adhesiveness (kg.seg) 0.028 ± 0.006a
Cohesiveness 0.447 ± 0.018a
Gumminess 0.227 ± 0.021a
Chewiness 0.149 ± 0.011b
Resilience 0.127 ± 0.006a
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
color in control treatment: 58.56 for L*; 17.52 for a* and 10.40 for b*.
These values are closer to the values found in this study.
Regarding instrumental color parameters, lightness (L* value)
was lower in sausage samples prepared with hydrolyzed collagen
content, compared with SS. However, no differences were observed
in this parameter between SC25, SC50, SC75. Some authors

ceres, García, Toro, & Selgas, 2004; Grigelmo-Miguel, Abadıas-
(Ca
Sero
s, & Martın-Belloso, 1999) have associated lower L* values to
low-fat meat products. Baer and Dilger (2014) found lower L* values
(48.3e54.9) in Bologna-type sausages compared to results found in
this experiment. On the other hand, results similar (64.3) to those
found in this work were reported by Pereira et al. (2011) in
Frankfurter-type sausages prepared with mechanically deboned
poultry meat and collagen fibers.
The redness intensity (a* value) in Frankfurter-type sausages
showed no differences among treatments and were similar to those
reported by Oliveira Faria et al. (2015) in Bologna-type sausages
with replacement of pork back-fat by pork skin and amorphous
cellulose.
Samples prepared with major hydrolyzed collagen content
(SC75) presented the highest yellowness levels (12.2), which can be
probably a result of the higher yellow color intensity in hydrolyzed
collagen compared to pork fat. Baer and Dilger (2014) found lower
b* values (8.5) in Bologna-type sausages compared to those
observed in our experiment. Jo, Jin & Ahn (2000), observing color
changes in irradiated sausages with different fat sources obtained
in sausages with pork backfat and no irradiation b* values similar to
the processing SS.
3.4.5. Texture Profile Analysis (TPA)
The mean values of TPA parameters are shown in Table 7.́ In
́
general, for parameters with significant effects (p < 0.05), the use of
collagen hydrolyzate resulted in increased hardness variables,
elasticity and chewiness. Moreover, the addition of collagen
resulted in no significant differences in adhesion, cohesion, gum-
miness and resistance (p < 0.05).
Regarding the hardness, it was observed that the reductions
from 50% of pork backfat (SC50 and SC75) resulted in increased of
the variable. According to Pereira et al. (2011), the addition of the
collagen on sausages increases water retention (WHC), as observed
in this study (Table 6). By retaining water chemically through the
protein matrix and the consequent swelling in contact with water,
collagen fibers of the texture and cohesion to the dough contrib-
uting to the firmness of the final product.
Similarly, with respect to the chewiness it was observed that
replacement of fat by hydrolyzed collagen increased values from
the SC25 treatment compared to SS. Among the treatments with
added collagen substantially equal values were (p < 0.05). Choe
et al. (2013) found a similar behavior to the chewiness in Frank-
furt sausages with replacement fat, pigskin and wheat fiber.
SC25 SC50 SC75
ab
0.484 ± 0.050 0.634 ± 0.070 0.694 ± 0.090a
0.023 ± 0.001a 0.026 ± 0.001a 0.026 ± 0.007a
0.452 ± 0.033a 0.429 ± 0.059a 0.459 ± 0.032a
0.217 ± 0.042a 0.266 ± 0.065a 0.304 ± 0.025a
0.159 ± 0.040ab 0.196 ± 0 089ab 0.248 ± 0.065a
0.148 ± 0.027a 0.135 ± 0.025a 0.123 ± 0.007a
Moreover, as the collagen influences the increase in hardness can
consequently influence the chewiness, which requires larger
amount of energy required to masticate the sausage. Baer and
Dilger (2014) report on a study on the quality of lipids in the
quality characteristics of sausages that the inclusion of this nutrient
decreases the chewiness values.
4. Conclusions
The addition of hydrolyzed collagen to partially replace the pork
backfat resulted in higher quality of the Frankfurt type sausages.
Among the improvements, it was observed that the higher addition
of collagen, the greater water holding capacity (WHC), product
stability after cooking and therefore texture properties such as
hardness and chewiness. These factors contributed to the prefer-
ence of consumers with respect to the texture and taste of the
sausage. In addition, nutritional benefits such as increased protein
content and minerals and reduced lipid content are achieved with
higher fat reduction. The addition of 50% collagen promoted better
results, not differing in most treatment parameters with higher fat
reduction.
Acknowledgements
To the Federal University of Paraíba for carrying out the color
and texture analyzes and the Federal Institute of Education, Science
and Technology of Paraíba for performing the other analyzes.
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