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KMID : 1134819990280040865
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.865 ~ p.870
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Changes in Quality of Sausage Processed with Shrink Discharge during Process of Smoke Meat Products
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Moon Yoon-Hee
Jung In-Chul
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Abstract
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This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847gㆍcm, this of chicken sausage were 865~1,733gㆍcm. The cooking yield of sausage were 81~85% in general, contents of salt were 2.5~2.9%. The L-value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L-value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/㎏. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 10⁴ less than during storage.
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KEYWORD
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shrink, sausage, quality, storage property
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