Abstract
The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4°C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
