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
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
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 (reference, REF) using post-rigor muscle 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 post-rigor muscle. Color values (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 post-rigor muscle and RCPM except for RT1. Conclusion: The addition of STE and RCPM to reduced-salt PS increased the waterholding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.
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 (reference, REF) using post-rigor muscle 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 post-rigor muscle. Color values (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 post-rigor muscle and RCPM except for RT1. Conclusion: The addition of STE and RCPM to reduced-salt PS increased the waterholding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.
참고문헌 (32)
- Doyle ME, "Sodium reduction and its effect on food safety, food quality, and human health", Compr Rev Food Sci Food Saf, 9, pp.44~56 (2010)[DOI]
- Desmond E, "Reducing salt : A challenge for the meat industry", Meat Sci, 74, pp.188~196 (2006)[DOI]
- Elias M, "Salt in the Earth", pp.19~44 (2020), IntechOpen
- De Wardener HE, "Harmful effects of dietary salt in addition to hypertension", J Hum Hypertens, 16, pp.213~223 (2002)[DOI]
- "Salt reduction" (2020)[URL]
- Keenan DF, "The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles", Meat Sci, 84, pp.691~698 (2010)[DOI]
- Pisula A, "Hot processing of meat", Meat Sci, 43, pp.125~134 (1996)[DOI]
- Motycka RR, "Influence of pre-rigor processing, mechanical tenderization, tumbling method and processing time on the quality and yield of ham", J Food Sci, 48, pp.1532~1536 (1983)[DOI]
- Hamm R, "Post-mortem changes in muscle with regard to processing of hot-boned beef", Acta Aliment Pol, 8, pp.235~254 (1982)[DOI]
- Honikel KO, "Evaluation and control of meat quality in pigs", pp.129~142 (1987), Springer
- Lee HC, "Cold-batter mincing of hot-boned and crust-freeze-air-chilled ham muscle reduced fat content in protein gels", Int J Food Sci Technol, 55, pp.3267~3277 (2020)[DOI]
- Neto MP, "Effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steer", Meat Sci, 93, pp.201~206 (2013)[DOI]
- Tomović VM, "Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimem branosus", Meat Sci, 93, pp.46~52 (2013)[DOI]
- Liu N, "Influence of rapid chilling on biochemical parameters governing the waterholding capacity of pork longissimus dorsi", Int J Food Sci Technol, 50, pp.1345~1351 (2015)[DOI]
- Ito K, "Seaweed : chemical composition and potential food uses", Food Rev Int, 5, pp.101~144 (1989)[DOI]
- Lee H, "Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage", J Food Process Preserv, 42, pp.e13712~ (2018)[DOI]
- 김현욱, "Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages", 한국축산식품학회지, 30(1), pp.55~61 (2010), 한국축산식품학회
- Choi YS, "Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties", Meat Sci, 91, pp.1~7 (2012)[DOI]
- López-López I, "Low-fat frankfurters enriched with n-3 PUFA and edible seaweed : Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics", Meat Sci, 83, pp.148~154 (2009)[DOI]
- Gullón B, "Seaweeds as promising resource of bioactive compounds : Overview of novel extraction strategies and design of tailored meat products", Trends Food Sci Technol, 100, pp.1~18 (2020)[DOI]
- Roohinejad S, "Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties", Food Res Int, 99, pp.1066~1083 (2017)[DOI]
- 김건호, "온도체 신선육과 동결육을 사용하여 제조한 저염 돈육 모델 소시지의 품질 특성", 한국식품영양과학회지, 48(12), pp.1383~1390 (2019), 한국식품영양과학회
- Hamm R., "Muscle as food", pp.135~199 (1986), Academic Press
- Van Laack RL, "Functional properties of pre-rigor pork : hot vs cold processing of cooked shoulders and hams", J Food Sci, 54, pp.307~310 (1989)[DOI]
- Fernández-López J, "Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat", Color Res Appl, 29, pp.67~74 (2004)[DOI]
- Villamonte G, "Functionality of pork meat proteins : Impact of sodium chloride and phosphates under high-pressure processing", Innov Food Sci Emerg Technol, 18, pp.15~23 (2013)[DOI]
- 최윤상, "Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters", 한국축산식품학회지, 35(6), pp.748~756 (2015), 한국축산식품학회
- Puolanne EJ, "Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate", Meat Sci, 58, pp.1~7 (2001)[DOI]
- Micklander E, "Early postmortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method", LWTFood Sci Technol, 38, pp.437~445 (2005)[DOI]
- Honikel KO, "The science of meat quality", pp.389~400 (2004), CABI publishing
- Dowierciał R, "Characteristics of model sausage and model canned ham manufactured from pre-rigor pork", Acta Aliment Pol, 8, pp.129~133 (1982)[DOI]
- Jiménez-Colomenero FJ, "The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels", Int J Food Sci Technol, 30, pp.335~345 (1995)[DOI]