Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

Kim, Geon Ho; Chin, Koo Bok

doi:2022.35.8.1270

Anim Biosci > Volume 35(8); 2022 > Article

Article

Animal Products

Animal Bioscience 2022;35(8): 1270-1278.
https://doi.org/10.5713/ab.21.0421 Published online January 5, 2022.

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

Geon Ho Kim¹

, Koo Bok Chin^1,*

Department of Animal Science, Chonnam National University, Gwangju 61186, Korea

Correspondence: Koo Bok Chin, Tel: +82-62-530-2121, Fax: +82-62-530-2129, Email: kbchin@chonnam.ac.kr

Received: 13 September 2021 • Revised: 27 October 2021 • Accepted: 22 December 2021

Abstract

Objective
The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (–30°C vs –70°C) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed.
Methods
Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (–30°C vs –70°C). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks.
Results
pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05).

Conclusion

Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

Keywords: Pre-rigor Muscle; Pork Sausage; Quality Characteristics; Reduced-salt