[en] The effects of cuttlefish skin gelatin (CSG) addition at different levels on meat emulsion stability, physicochemical properties, water holding capacity, textural properties, color and sensorial properties of formulated and cooked turkey meat sausage, were investigated. The results obtained showed that CSG addition increased meat emulsion stability, water holding capacity, hardness, adhesivity and chewiness of the formulated sausage samples and contributed to the final product lightness. Hedonic analysis showed that gelatin addition had no significant effect on sausages taste using trained panel. Further, sausage sliceability, texture and global acceptability were markedly improved. These results suggest that CSG might be an alternative source of protein additive for the improvement of the physicochemical, textural and sensory properties of meat sausages.
Disciplines :
Food science
Author, co-author :
Jridi, Mourad; Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Abdelhedi, Ola; Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Souissi, Nabil; Laboratoire de Biodiversité et Biotechnologie Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, Sfax, Tunisia
Kammoun, Maher; Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Nasri, Moncef; Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Laboratoire d'Analyse a Limentaire, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Language :
English
Title :
Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition
This work was funded by the Ministry of Higher Education, Scientific Research, and Information and Communication Technologies – Tunisia. Special thanks go to Miss Hajer Cherif for her kind help with English.
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