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KMID : 0665420210360010076
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Korean Journal of Food Culture
2021 Volume.36 No. 1 p.76 ~ p.83
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Effect of the Addition of Various Levels of Pig Head Meat as a Substitute for Rear Leg Meat on the Physico-chemical Quality Characteristics of Non-emulsified, Smoked, and Cooked Sausage during Refrigerated Storage
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Kang Sun-Moon
Kim Yun-Seok
Seol Kuk-Hwan
Seong Pil-Nam
Cho Soo-Hyun
Kim Jin-Hyoung
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Abstract
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This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat(RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigeratedstorage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added andmaintained at 4°C. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30%HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM.
The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in thosewithout HM. The sausages with 30% HM showed the lowest (p<0.05) L* and b* values and the highest (p<0.05) a* valueduring the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness,springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levelsof HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality ofthe non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be neededto improve its utilization.
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KEYWORD
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Pig head meat, rear leg meat, substitute, non-emulsified, sausage
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