The Relationship Between Collagen Content and Emulsifying Capacity of Poultry Meat

Abstract

IT has been well established that a sausage batter or mix constitutes a form of an emulsion. Hansen (1960) and Swift et al. (1961) have established that fat incorporated into a sausage product is dispersed in small drops and enveloped with a layer of protein material, producing essentially an oil-in-water emulsion. Since sausage making traditionally has been an art and manufacturing procedures have been developed on an empirical basis, the knowledge and processes of emulsions and excellent quality sausages are important. Swift et al. (1961) have shown that the factors affecting the ability of meat to emulsify fat in a saline system include the extent to which meat is comminuted, the proportion of saline phase, the rates of addition of fat and of mixing and temperature. Much work has been reported concerning red meats and their ability to emulsify fat. This study was initiated because poultry meat in new …