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- Title
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.
- Authors
Geon Ho Kim; Koo Bok Chin
- Abstract
Objective: 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. Methods: 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. Results: 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. Conclusion: 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.
- Subjects
SAUSAGES; PORK; HAM; SALT; MOISTURE
- Publication
Animal Bioscience, 2023, Vol 36, Issue 9, p1445
- ISSN
2765-0189
- Publication type
Article
- DOI
10.5713/ab.23.0050