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Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein
- Hjelm, Line, Mielby, Line Ahm, Gregersen, Sandra, Eggers, Nina, Bertram, Hanne Christine
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 607-617
- collagen, firmness, flavor, hardness, ingredients, meat processing, microstructure, nuclear magnetic resonance spectroscopy, processed meat, rye bran, sausages, texture
- This study investigated the effects of rye bran and collagen addition to a Frankfurter-like sausage as partial fat replacement. Sensory descriptive analysis revealed that sausages where 6 g/100 g rye bran was added alone was associated with an undesired stored flavour in both cooked (P < 0.05) and fried (P < 0.01) sausages. Combining rye bran addition (3–5 g/100 g) with collagen addition (1–3 g/100 g) had significant effects on the textural attributes firmness (P < 0.01) and hardness (P < 0.05) of both cooked and fried sausages. Texture profiling analysis corroborated these findings as collagen inclusion had significant effects on texture attributes measured instrumentally. Flavour attributes described as spiciness (P < 0.05) and fried sausage (P < 0.05) were also enhanced in the fried sausages manufactured with collagen. NMR T2 relaxation measurements revealed that addition of collagen to the recipe resulted in an additional and distinct T2 water population and thus different intrinsic water-protein interactions in the protein network when collagen protein was added, whereas the collagen addition did not impact the intrinsic microstructure of the sausages when examined by confocal laser scanning microscopy.Collagen inclusion modified technological and sensory attributes and appears as a promising ingredient for development of fat replacement strategies in the manufacturing of processed meat.