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KMID : 1024620030230020122
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Food Science of Animal Resources
2003 Volume.23 No. 2 p.122 ~ p.127
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Effect of Myofibrillar Protein Extracted from Pig Hearts on Quality Characteristics of Emulsion Type Sausages
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Kang K. H.
Kim Jin-Seong
Yang Han-Sul
Oh Sung-Hyun
Joo Seon-Tea
Park Gu-Boo
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Abstract
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A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60 until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.
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KEYWORD
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myofibrillar protein extract, surimi, pig heart, emulsion-type sausage
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