Abstract
The effects of preblending storage time on physical and textural properties of coarse ground sausages were characterized. Raw materials (pork, beef) were preblended at 0–2°C and held for 0, 4, 8, 12, 16, 48, 96, 144, 196 or 240 h just prior to manufacture into Polish sausages. Expressible moisture (EM), raw batter stability, processing yield (PY), Instron compression (CO) and protein solubilization (SEM micrographs) increased from 0 to 16 h. No differences were observed for EM, PY and CO and in SEM micrographs for the 48–240 h interval. The effects of storage of preblends on sausage physical and textural properties (raw batter stability, yield, cohesiveness, SEM micrographs) occurred rapidly (0–16h), reached a maximum and either remained constant or diminished as storage time increased from 48 to 240 h.
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