Effects Of Pig Skin And Coconut Powder Gel On Quality Characteristics Of Squid Emulsion Sausages

Pig skin and coconut powder(PSCP)gel was characterized by white color and pleasant smell,and the pig skin,water and coconut powder were mixed with 1:2:2(w/w)in the PSCP gel.This paper takes PSCP gel as the research object,has studied its physicochemical properties and effects on gel properties of composite gel prepared with squid myofibrillar protein(MP)and lard.The results suggested that the addition of PSCP gel had no detrimental effects on the gel properties of the MP-Lard composite gel.In addition,the composite gels containing PSCP gel were dense and uniform,demonstrating the feasibility of applying PSCP gel as a fat substitute to the minced meat products.Therefore,PSCP gel was used as a fat substitute in the squid emulsion sausages to reduce the fat content in sausages and without damaging the other qualities of sausages.The essential composition of the PSCP gel was as follows:a moisture content of 49.43 g/100 g,a protein content of 8.59 g/100 g,a fat content of 26.40 g/100 g and an ash content of 1.29 g/100 g.The water activity of the PSCP gel was 0.99 and the pH value was 6.84.The pH of PSCP gel was near to the neutral and would not adversely affect the gel properties of sausages.The L*value,a*value,b*value and whiteness value of the PSCP gel were 82.34,0.52,11.86 and 78.72 respectively,and the PSCP gel had good whiteness.The values of hardness(N),springiness,cohesiveness and chewiness(N)were 10.64,0.92,0.88 and 8.44,respectively.The effects of the PSCP gel on the gelling and rheological properties of MP-Lard composite gel were studied.The addition of PSCP gel had significantly improved the water-holding capacity and gelling properties of MP-Lard composite gel.Besides,composite gels with an adequate amount of PSCP gel had a better texture and higher whiteness value.The SDS-PAGE results showed that the presence of PSCP gel did not affect the coagulated proteins in composite gels.The three-dimensional network structures of composite gels containing PSCP gel were more compact and homogeneous.In general,the PSCP gel could enhance the gel quality of MP-Lard composite gel and it could be used as a fat substitute in surimi products.How to improve the inferior properties of squid products is a big challenge for producers.Pig skin and coconut powder(PSCP)mixture were assessed as fat replacers in squid emulsion sausages.The modified treatment containing 100%PSCP had 62.58%less fat,4.82%more protein,and 8.79%more moisture than those of the control(P<0.05).High PSCP concentration resulted in lower cooking loss,higher emulsion stability and better textural properties.Texture profile analysis(TPA)shown that the addition of PSCP significantly(P<0.05)increased the hardness,cohesiveness,and chewiness of the sausages.The three-dimensional network structures of the sausages containing PSCP were more compact and homogeneous.Sensory evaluation results produced by a sensory panel comprised of 30 panelists indicated that the sausages had an excellent flavor and overall acceptability when the substitution was 60%.Therefore,pig skin and coconut powder can be used to replace the pork back fat in the squid emulsion sausage without sacrificing the quality.