MVSc

The health conscious meat consumers prefer low fat meat products and therefore, the present study was designed with a view to developing a suitable formulary for low fat frankfurter (LFF) with pork skin collagen (PSC) gel as a fat replacer. Quality was assessed by measuring pH, emulsion stability, cook yield, cook loss, dimensional shrinkage, water holding capacity (WHC), Warner-Bratzler Shear Force Value (WBSFV) , colour by Hunter L*, a*, b* values, proximate composition, nutritive value and organoleptic qualities on the day of production. The shelf life of frankfurters in aerobic (AP) and vacuum packaging (VP) systems at -20oC for 75 days were evaluated based on purge loss, 2-thiobarbituric acid reactive substances value (TBARS), organoleptic qualities, and moisture, protein and fat contents. Six trials of the experiment were conducted and the cost of production was also calculated.

Seven different formulations viz., one full fat control 30% with out PSC (30/0) and six treatments 10% low fat with out PSC (10/0), 5% low fat with out PSC (5/0), 10% fat with 5% PSC (10/5), 10% fat with 10% PSC (10/10), 5% fat with 5% PSC (5/5), 5% fat with 10% PSC (5/10) using beef and pork trimmings 1:1, pork skin collagen gel, lard, curing ingredients, spices and condiments were prepared. The steam cooked frankfurters were packaged under AP and VP systems in high density polyethylene and polyamide/polyethylene pouches, respectively and stored at -20oC for 75 days for shelf life studies

The pH of the cooked LFF with PSC was significantly more (P< 0.05) than those with out PSC, their uncooked batter and in the range of 6.46-6.55 and could be considered a low acid food. Formulation 10/10 had the highest (P< 0.05) emulsion stability of 87.40, cook yield of 96.28, water holding capacity (WHC) of 95.57 and lowest (P< 0.05) dimensional shrinkage of 1.83 per cent. The WHC of 95.57 of formulation 10/10 was significantly higher (P< 0.05) than in other treatments. The WBSFV of 10/10 was 1.12 kgf, which was significantly lower (P< 0.05) than other treatments indicating its increased tenderness. The PSC significantly reduced the shear force of LFF. The 10/10 formulation had higher L* and b* values of 62.99 and 17.51 and a lower a* value of 5.70. Formulation 10/5 was ranked second among treatments in all these traits. The moisture, protein, fat, carbohydrate and ash contents in 10/5 and 10/10 were 72.32, 13.01, 9.57, 4.17, 0.93 and 71.30, 13.09, 9.82, 4.81 and 0.98, respectively.

The per cent contribution of protein to the RDA from 10/10 and 10/5 were 21.82 and 21.68, respectively. The per cent RDA of calories from fat was 4.02 and 3.92, respectively and below the recommended 30 per cent. The purge of 10/10 and 10/5 formulations were significantly lower (P< 0.05) irrespective of the packaging systems and period of storage. The TBARS of low fat formulations with varying levels of PSC were within the acceptable range of 1mg malonaldehyde/kg of frankfurter for oxidative rancidity, irrespective of the packaging systems and storage period. There was no significant increase in the oxidative rancidity of PSC added formulations noticed during the initial 30 days of storage. The appearance, colour, flavour, texture, juiciness, saltiness, mouth coating and overall acceptability of 10/10 were very desirable and comparable with that of full fat control. Formulation 10/10 under VP had a more beneficial effect in retaining flavour, texture, and juiciness followed by formulation 10/5. The period of storage affected the moisture and protein content of 10/5 and 10/10 formulations on d 60 and on d 45 onwards, respectively and packaging systems affected the protein content on d 75 of storage at -20oC. The cost of production calculated per kg of 10/5 and 10/10 were Rs.84/= and Rs.86/= respectively.

The formularies for LFF 10/10 and 10/5 were developed with very acceptable organoleptic attributes, cook yield and shelf life up to 75 days at -20oC, respectively under AP and VP systems economically. The contribution of calories from fat to the Recommended Daily Allowance (RDA) was below the recommended 30% in all frankfurter formulations making the product acceptable to health conscious consumers. The cost of production was calculated on laboratory scale and further investigations with large quantity are required for commercial production at industrial level.