Pork Skin Connective Tissue Gel Utilization in Reduced-Fat Bologna

摘要

This study determined temperature (50°, 60°, 70° and 80℃) and time (0.5, 1.0, 1.5 and 2.0h) factors that enhanced the water binding of pork skin connective tissue (PCT); the func- tionality of added water (AW, 100-600/100, w/w) PCT gels; and attributes of bologna containing 10-30/100 addition of 100- 600/100 AW PCT gels. Heating (70℃) PCT increased water bind- ing. Gels (100-600/100 AW) were formed by heating PCT (70℃) for 30 min. Higher AW levels increased (P<0.05) gel moisture content, while decreasing fat, melting points, collagen con- tent, and hardness. Addition of PCT gels in bologna de- creased (P<0.05) hardness and increased juiciness, indicat- ing the potential of PCT gels as water binders and texture- modifying agents.