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KMID : 1134820190480121383
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1383 ~ p.1390
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Quality Characteristics of Reduced-Salt Pork Sausages Using Fresh and Frozen Pre-Rigor Muscle
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Kim Geon-Ho
Chin Koo-Bok
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Abstract
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The objective of this study was to evaluate the quality characteristics of reduced-salt pork sausage (RSPS) manufactured with the pre-rigor muscle and the effect of frozen muscle on the physico-chemical properties of sausages for four weeks. Pork sausages were prepared for 4 treatments (Post1.5＝Post-rigor with 1.5% salt; Pre0.5, 1.0, 1.5＝Pre-rigor with 0.5, 1.0 and 1.5% salt). In the meat batter, the pH values of sausages with Pre0.5 and Pre1.0 were higher than those of Post1.5 (P<0.05), and the cooked sausages with Pre0.5 had the highest pH values among all treatments (P<0.05). Although the sausages with Pre0.5 and Pre1.0 had lower salt levels, the cooking loss and expressible moisture of RSPS were similar to those of the Post1.5 (P>0.05). Expressible moisture of sausages with Pre1.5 were the lowest among all the treatments (P<0.05), resulting in the highest water holding capacity. Regardless of the rigor state, all the meat batters had similar pH, meat color, and protein solubility (P>0.05), and frozen storage of raw meat may decrease the hardness and gumminess of cooked RSPSs (P<0.05). In conclusion, the RSPSs made with pre-rigor muscle containing 1.0% of salt were similar to those of the post-rigor one containing 1.5% of salt, indicating that the salt level of sausages could be reduced by approximately 1/3 of the regularly used level of salt. In addition, the use of pre-rigor muscle in the manufacture of RSPS had similar quality characteristics compared to those of regular-salt sausages made with post-rigor muscle. This results can be used by the meat industry to manufacture healthier-meat products by reducing the salt level in meat products.
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KEYWORD
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reduced-salt, pork sausage, pre-rigor muscle, post-rigor muscle
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