Özet:

Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This research shows that adding pork rind can reduce cooking loss during the sausage heating process. As more pork rind was added, the L* and b* values of minced meat and chicken sausage gradually increased, while the a* value gradually decreased. The chewiness of the sausages in the test group was significantly reduced (p<0.05), except for T1, while the elasticity, recovery, and cohesiveness did not change significantly (p>0.05), and the hardness value increased significantly (p<0.05). The hardness of the sausages increased significantly (except in T5). Compared with the control group, the relaxation times of hydrated water and immobilized water in the treatment group became shorter, while the relaxation times of free water shifted to a longer direction. Sensory evaluation revealed that the hardness score of the T5 group was significantly lower than that of the control group. Based on these results, the sausage quality of the T3 group (pork rind 15 %) was the highest. This study improves the gel properties of bran chicken sausage, provides scientific data support for the application of pork rind in chicken sausage, improving the application value of pork rind. Supporting Agency This research work was supported by Guangxi Key Laboratory of Health Care Food Science and Technology; Guangxi First-class Discipline fund of Guangxi Food Science and Engineering. Author Biographies Feifei Shang, Hezhou University; Sumy National Agrarian University PhD Student Department of Food and Bioengineering Department of Technology and Food Safety

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