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Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham |
Geon Ho Kim1 
, Koo Bok Chin1,*
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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
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Received: 13 February 2023 • Revised: 8 March 2023 • Accepted: 5 April 2023 |
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| Abstract |
Objective
This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage.
Methods
Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (REF) using post-rigor muscle (TM) were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM.
Results
The pH values of PS with FPM and RCPM were higher than those of REF with TM. Color values (CIE L*, a*, b*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with TM and RCPM except for RT1.
Conclusion
The addition of STE and RCPM to reduced-salt PS increased the water-holding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.
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| Keywords:
Pork Sausage; Pre-rigor Muscle; Rapid Chilling; Reduced-salt; Sea Tangle Extract |
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