Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product

  • Ohba K. (Hokkaido Tokachi Area Regional Food Processing Technology Center) ;
  • Livera J.R.J. (University of Peradeniya) ;
  • Seneviratne R.W. (University of Peradeniya) ;
  • Serjmyadag D. (The United Graduate School of Agricultural Sciences, Iwate University) ;
  • Shimada K. (School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Fukushima M. (School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Han Kyu-Ho (School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine) ;
  • Lee Chi-Ho (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Sekikawa M. (Graduate School of Animal Science, Obihiro University of Agriculture and Veterinary Medicine)
  • Published : 2006.03.01
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Abstract

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

Keywords

References

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