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KMID : 1134820180470090917
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 9 p.917 ~ p.925
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Physicochemical and Textural Properties of Low-Fat Pork Sausages with Paprika Powd
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Kim Geon-Ho
Chin Koo-Bok
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Abstract
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This study evaluated the quality characteristics of low-fat pork sausage (LFPS) containing paprika powder (PP) used to partially replace sodium nitrite (NaNO2). In a model study, LFPSs were prepared with six treatments (REF, 150 ppm NaNO2; CTL1, 75 ppm NaNO2; CTL2, 37.5 ppm NaNO2; TRT1, 37.5 ppm NaNO2+0.1% PP; TRT2, 37.5 ppm NaNO2+0.2% PP; TRT3, 37.5 ppm NaNO2+0.3% PP). In the actual product study, LFPSs were prepared with four treatments (REF, 150 ppm NaNO2; CTL, 37.5 ppm NaNO2; TRT1, 37.5 ppm NaNO2+0.05% PP; TRT2, 37.5 ppm+0.1% PP). The actual product was manufactured using two cooking methods, boiling and smoking, while the model study investigated boiling alone. Physicochemical properties and texture profile analyses were also conducted. In the model study, redness values (a*) of TRT1 and TRT2 did not different from those of REF (P>0.05). However, yellowness values (b*) of TRT2 and TRT3 were higher than those of REF (P<0.05). In the product study, addition of PP into the sausage mixture did not affect the physicochemical and textural properties (P>0.05), and the a* values of TRT1 were similar to those of the REF in boiled sausage (P>0.05). In smoked sausage, redness values of REF, TRT1, and TRT2 were not different (P>0.05). Overall, addition of PP into sausage increased redness, depending on the cooking method. Boiled sausages containing 37.5 ppm NaNO2 with PP at 0.05 and 0.1% were similar to those containing 150 ppm NaNO2 (REF), indicating that the partial replacement of NaNO2 with PP was feasible.
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KEYWORD
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low-fat pork sausage, paprika powder, sodium nitrite, quality characteristics
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