The Participation of Protein Content Received from Pork Skins in Cooked Pork Sausage

Abstract

The aim of our study was to determine the participation of protein content received from pork skins in cooked pork sausage and their economic cost-effectiveness. Taken were frozen pork skins from Macedonian origin. Tested were chemical and microbiological composition of pork skins and emulsion before and after cuterring. First, the pork skins are thawed and 24 hours immersed in a solution of the acid, then washed with water and well drained. Emulsion of skins are prepared in that manner: 20 kg skins + 20 kg water (ice) + 200 g soy proteins. Approximately, 20% of the emulsion of skins were been installed in seven different batches of cooked pork sausage, in which after the heat treatment is determined by the chemical and microbiological composition. With chemical analysis we found, the amount of protein in the pork skin several lower of emulsions of the skin, while the quantity of protein in cooked pork sausage in the range of 12.20 to 14.82 %. With microbiological analysis we not found bacteria of the genus Clostridium, Staphylocoscus, Proteus, Escherichia in the skin and emulsion of skins and cooked pork sausages. The total number of bacteria (Bacillus) is increased after cuttering in the emulsion of skins (2.90 log CFU/g) in comparisons with pork skins (2.44 log CFU/g), while the finished product after thermal treatment of the total number of bacteria in the border from 1.30 to 1.69 log CFU/g.

Cilj našeg istrażivanja bio je da se utvrdi učešče sadrżaja proteina dobijenih od svinjskih kożica u barenim kobasicama proizvedenim od svinjskog mesa i ekonomska isplatlivost njihove primene. Uzete su zamrznute svinjske kożice makedonskog porekla i ispitan je hemijski i mikrobiološki sastav svinjskih kożica i emulzije od kożica, pre i nakon kuterovanja. Prvo su svinjske kożice odmrznute i 24 časa potopljene u rastvor kiselina, potom isprane vodom i isceđene. Emulzija od kożica je pripremljena u odnosu: 20 kg svinske kožice + 20 kg vode (leda) + 200 g proteina od soje. Pribliżno, 20% od emulzija kożice je bilo ugraðeno u sedam različitih šarżi barene svinjske kobasice, kojoj je nakon termičke obrade određivan hemijski i mikrobiološki sastav. Hemijskom analizom utvrdili smo da je sadržaj proteina u svinskoj kożici nekoliko puta niżi od sadržaja proteina u emulziji kożice, dok je sadržaj proteina u barenoj svinjskoj kobasici u opsegu od 12,20 do 14,82%. Mikrobiološkom analizom nismo utvrdili bakterije iz roda Clostridium, Staphylocoñcus, Proteus, Escherichia u kożicama, emulziji od kożica i u barenoj svinjskoj kobasici. Ukupan broj bakterija (Bacillus) je uvećan posle kuterovanja u emulziji od kożica (2,90 log CFU/g) u poređenju sa svinjskim kożicama (2,44 log CFU/g) dok je u gotovom proizvodu posle termičke obrade ukupan broj bakterija u granici od 1,30 do 1,69 log CFU/g.