بررسي اثر جايگزيني خميرمرغ با ژلاتين پاي مرغ بر خصوصيات فيزيكوشيميايي و حسي سوسيس هات داگ مرغ

The Effect of Replacing Chicken Paste with Gelatin Chicken Feet on Physicochemical and Sensory Properties of Hot Dog Chicken Sausage

مقدمه: ژلاتين يكي از مهمترين بيوپليمرها است كه كاربرد گسترده­اي در صنايع غذايي و دارويي دارد. تقاضاي زياد براي استفاده در محصولات غذايي، نياز به تهيه ژلاتين در صنايع غذايي را افزايش داده است. ژلاتين يكي از معدود پروتئين‌هاي مناسب جهت توليد صنعتي با استفاده از محصولات جانبي كارخانه‌هاي صنايع گوشت مي‌باشد. مواد و روش ها: استخراج ژلاتين از پاي مرغ به روش اسيدي انجام گرديد و تحت آزمون هاي فيزيكوشيميايي (رطوبت، خاكستر، پروتئين، چربي، pH و راندمان استخراج) قرار گرفت. جايگزيني آن در فرمولاسيون سوسيس هات داگ مرغ در پنج سطح 0، 25، 50، 75 و 100 درصد بجاي خمير مرغ بود. خواص فيزيكوشميايي و حسي سوسيس حاوي ژلاتين پاي مرغ با نمونه شاهد طي 45 روز نگهداري بررسي گرديد. ميانگين خصوصيات كمي و كيفي با استفاده از آزمون دانكن در سطح معنيداري پنج درصد با استفاده از نرم افزار SPSS نسخه 21مورد مقايسه قرارگرفت. يافته ها: با افزودن ژلاتين پاي مرغ به جاي بخشي از خمير مرغ در سوسيس هات داگ، ميزان خاكستر و پروتئين بطور معني­ داري (0/05≥p) افزايش و ميزان چربي، pH، رطوبت و افت پخت و خواص حسي (طعم، رنگ، بافت و پذيرش كلي) بطور معني­ داري (0/05≥p) كاهش يافت. طي مدت زمان نگهداري، با افزايش زمان نگهداري از روز توليد تا روز 45ام، ميزان pH بطور معني­داري (0/05≥p) افزايش، ميزان رطوبت، افت پخت و ويژگي هاي حسي (طعم، رنگ، بافت و پذيرش كلي) در كليه تيمارها، بطور معني داري (0/05≥p) كاهش يافت. در روز 45 ام نگهداري ويژگي­هاي بافتي (سختي، صمغي بودن، قابليت جويدن) كاهش معني ­دار (0/05

Introduction: Gelatin is one of the most important biopolymers that is widely used in food and pharmaceutical industries. High demand for halal food has increased the need for gelatin in the food industry. Gelatin is one of the few proteins suitable for industrial production using by-products of meat factories. Materials and Methods: Gelatin was extracted from chicken feet and subjected to physicochemical tests (moisture, ash, protein, fat, pH and extraction efficiency). It was substituted in chicken hot dog sausage formulation at five levels of 0, 25, 50, 75 and 100% instead of chicken paste. Physicochemical and sensory properties of sausages containing gelatin chicken feet were investigated with a control sample during 45 days of storage. Five samples of hot dog sausages were prepared in three replications and the average quantitative and qualitative characteristics were compared using Duncan test at a significant level of five percent (p<0.05) using SPSS software version 21. Results: Gelatin from chicken feet was extracted by acidic method and the results showed the amount of ash; 2.45%, moisture; 6.5%, protein; 82.39%, fat; zero%, pH before and after drying 3.2 and 6.5 respectively and extraction efficiency (based on fresh weight) was 5.43%. The results showed that by adding gelatin chicken feet instead of a part of chicken paste in hot dog sausage, the amount of ash and protein increased (p≥0.05) and the amount of fat decreased significantly (p<0.05). By increasing gelatin chicken feet in chicken hot dog sausage, pH, humidity and cooking loss and sensory (taste, color, texture and overall acceptance) decreased significantly (p≥0.05). During the storage period, by increasing storage time from the day of production to the 45th day, the pH increased significantly (p≥0.05), the amount of moisture, cooking loss and sensory properties (taste, color, texture and overall acceptance) decreased (p≥0.05) in all treatments. On the 45th day, maintenance of texture properties (hardness, gumminess, chewiness) decreased (p<0.05) while the reduction of cohesiveness and elasticity was not significant. Conclusion: According to the results concluded the treatment containing 25% gelatin from chicken feet was the superior.