Quality Characteristics Of Pork Sausage Research Articles

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham.

This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L*, a*, b*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. The addition of STE and RCPM to reduced-salt PS increased the waterholding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

Kkuaripepper (Capsicum annum L.) and Olive Oil Effects on Quality Characteristics of Pork Sausage Studied by Response Surface Methodology

Response surface methodology was used to investigate the effect and interactions of processing variables such as kkuaripepper powder (1.0-5.0%), olive oil (3-13%) on physicochemical, textural and sensory properties of cooked pork sausage. It was found that L* and a* values decreased; however, water-holding capacity, and a* values increased, respectively, as the amount of kkuaripepper increased. Olive oil addition decreased water-holding capacity, moisture contents, and L* values of the sausages. The adhesiveness depended on the kkuaripepper and olive oil added, as its linear effect was positive at p<0.01. Kkuaripepper addition increased the springiness and chewiness of sausages. The preference of color, flavor, taste, and overall quality depend on the addition of kkuaripepper and olive oil. The optimum formulation for pork sausage with kkuaripepper powder was 2.99 g of kkuari pepper powder and 9.12 g of olive oil. The results of this optimization study would be useful for meat industry that tends to increase the product yield for sausages using the optimum levels of ingredients by RSM (Response surface methodology).

Effect of amaranthus pigments on quality characteristics of pork sausages.

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of a* values, sensory color, flavor and overall acceptance scores, but the significant reduction of b* values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage.

Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment significantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30(th) day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for significantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

Effect of substituting pork backfat with rind on quality characteristics of pork sausage

A study was conducted in which pork backfat in pork sausage was replaced with rind at 0, 33, 66 and 100% levels. The high moisture and high protein content of rind consequently influenced the moisture and protein content of the final products. The fat level decreased with increase in the level of rind in the sausage. The lowest fat content of 7.99% was recorded on batch 4 sausage with 100% rind replacement level. Replacement of pork backfat with rind decreased refrigeration and cooking weight losses. The values obtained for sensory properties decreased with increase in the level of rind in the sausage. Up to 66% pork backfat can be replaced with rind in pork sausage without adverse effect on processing yield.