The effect of partial replacement of meat with gelatin on the physicochemical and sensory properties of sausage

N Shokraneh, M Mizani, SE Hosseini, Asgar Farahnaky, A Gerami

Research output: Contribution to journalArticlepeer-review


In the formulation of meat products such as sausages, some non meat proteins and non protein hydrocolloids are usually employed to improve the rheological properties, nutritional value and reduce the fat content, therefore gelatin might be considered as an option among others. In this study, bone- gelatin gel has been used in beef sausage in order to reduce the amount of meat and also evaluate its effect on the physicochemical and sensory properties of the final product.
Materials and Methods: Physicochemical analysis (moisture, ash, protein, fat, pH, bloom and viscosity) have been accomplished on bovine bone gelatin. A 20% gel of gelatin was prepared and used at the concentrations of 0, 3, 5 and 10% as meat substitute in the sausage formulation. Samples were produced in two batches and analyzed for chemical, physical and sensory characteristics.
Results: Moisture and fat contents of all of the samples were lower than the control, therefore in sausage with 10% gelatin, the highest reductions (3.69 and 3.87%, respectively) were observed. The results of texture profile analysis showed that by increasing gelatin concentration in the formulation, the hardness was decreased but cohesiveness was increased. Meanwhile the addition of gelatin leads to an increase in the parameter b* as compared to the control. All of the gelatin- containing samples obtained higher scores from overall acceptability aspect in the sensory tests.
Conclusion: According to the results regarding physicochemical and sensory tests, the sample containing 5% gelatin gel might be selected as the most suitable formulation.
Original languageEnglish
Pages (from-to)17-26
Number of pages10
JournalJournal of Food Technology and Nutrition
Issue number4
Publication statusPublished - 2015

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