The effect of various protein ingredients utilized as a lean meat replacement in a model emulsion system and frankfurters

The effects of various protein ingredients (whey protein concentrate, beef gelling plasma, pork skin collagen, chicken skin collagen, and turkey skin collagen) utilized as a lean meat replacement in a model emulsion system and frankfurters were measured. The treatments consisted of a 1:3 ratio (1 percent protein ingredient and 3 percent water) and a 2:6 ratio (2 percent protein ingredient and 6 percent water) hydration ratio of the treatment ingredient to replace 4 or 8 percent of the lean in the formulation, respectively. The parameters measured included yield, thermal emulsion stability, color (CIE L*, a*, b*), pH, proximate composition (moisture, fat, protein) texture and sensory attributes. The smokehouse yield, raw and cooked pH, moisture, protein, L*, and a* of the 1 percent frankfurter treatments were equivalent to the control (P < 0.05). Various specific sensory attributes were revealed to be non-equivalent to the control by the replacement of the lean meat with collagen and water. None of the 1 percent poultry collagen treatments had significantly different (P < 0.05) water separation, fat separation, moisture, fat, protein, L*, a*, purge, peak force, and internal force values when compared to the control. All texture profile analysis parameters measured (cohesiveness, chewiness, springiness, hardness) from the poultry collagen (1 and 2 percent) were not statistically significant. No differences in consumer acceptance were observed when the 1 percent poultry collagen treatments were compared to the control. Minimal correlations could be derived between the model emulsion system and the frankfurter system. Significant (P < 0.05) correlations between puncture attributes, texture attributes, and sensory attributes were observed. The results indicated that various protein ingredients can be used in frankfurters to replace a portion of the lean while maintaining processing, proximate composition, internal color, and various texture characteristics. The hydration of 1 percent protein ingredient at a 1:3 ratio can be a cost-effective functional ingredient to replace 4 percent of the lean material utilized in processed meat formulations.