Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen

- Hydrolyzed collagen improves the texture and flavor of sausages.
- There was an increase of 43.5% proteins in a 75% replacement of fat by collagen.
- Greater levels of hydrolyzed collagen implies in increases of WHC in Frankfurters.
- In 75% of replacement was greater hardness of Frankfurter sausages.
- It can change 50% of fat by hydrolyzed collagen in sausages with no quality problems.

Frankfurters were manufactured to determine the effects of pork backfat replacement by hydrolyzed collagen on the quality parameters. Four formulations were developed: control (SS) and three levels of collagen replacements: 25% (CS25), 50% (SC50) and 75% (SC75). Appearance, aroma, texture, taste and overall acceptance were analyzed. Parameters like moisture, ash, lipid and protein, water activity (Aw), pH, water holding capacity (WHC), emulsion stability (ES), color (L*, a*, b*) and shear force (SF) was analyzed, as well as the texture properties. SC25, SC50 and SC75 had better texture and taste compared to SS, but the appearance, aroma and overall acceptability did not differ among treatments (p < 0.05). In SC75, a 43% increase in protein content compared to SS was observed, and increased ash content. There were no changes in pH and Aw in sausages. L* value decreased with fat replacement, and a* did not change, but SC75 showed higher b* value. From 50% of collagen addition, higher WHC and SF were obtained. In parallel, only hardness, and chewiness had effects significant, increasing in higher amounts of collagen, probably by aggregating water in the protein matrix. It was possible to obtain 50% reduction with hydrolyzed collagen without reducing the quality of sausages.