Development and utilization of pork skin emulsion in mortadella as a soy protein substitute
The aim of this study was to develop an emulsion formulation of pork skin and evaluate the effect of partial substitution of soy protein for this emulsion in a formulation of mortadella. For the emulsion development was used a 23 factorial experimental design with central point in order to evaluate the best process condition in terms of amount of pork skin (60-80%), salt concentration (1.5 to 2.5%) and emulsifier disk size (2 to 3 mm).From the experimental design set up the best conditions for the preparation of the emulsion pork skin later to be applied in the mortadella formulation. Only the lipid emulsion content was influenced significantly (p <0.10) by the amount of pork skin, salt and by the discs emulsifier hole size. The pork skin emulsion was used in a mortadella formulation and compared to a standard formulation (similar to commercial).For the test formulation 6.4% of emulsion skin and 2.9% of soy protein (reduction of 27.5% in soybean protein added) were used. Mortadella developed met the standards established by the Brazilian legislation and analysis of texture showed higher hardness, cohesiveness, chewiness and adhesiveness (p <0.05) for the mortadella with pork skin emulsion against standard mortadella. In the sensory evaluation, the mortadella withpork skin emulsion was preferred by 71.4% of the panelists. Based on the results obtained, it was concluded that it is feasible to use pork skin emulsion in mortadella and this may partially replace soybean protein without harming the quality of the product and allowing to add value to this byproduct of the meat industry.