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Studies on Physico-chemical Properties of Spreadable Liver Sausage during Storage Period (저장기간에 따른 퍼짐형 간 소시지의 이화학적 특성에 관한 연구)

  • Hong, Geun-Pyo;Lee, Sung;Min, Sang-Gi
    • Food Science of Animal Resources
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    • v.23 no.1
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    • pp.56-62
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    • 2003

  • This study was carried out to evaluate the physicochemical properties of spreadable liver sausage manufactured from ostrich and pork during storage. It was found that the changes in pH of all treatments increased significantly over 7 d, but did not show significant difference in the remaining periods. L-value deceased with liver sausage containing ostrich liver and ostrich meat, but others showed only slight increase during storage periods. Although a-value of liver sausage containing pork meat was higher than that containing ostrich meat over 7 d of storage; after this period the trend of a-value was inverse. However, b-value in all treatments did not show significant difference during storage periods. The initial average TBA-value of all products was below 0.1 mg/kg. However, TBA-value increased to about 0.63 mg/kg, and 0.77 mg/kg at 7 and 21 d, respectively. Hardness of liver sausage containing ostrich meat and pork liver was higher than that containing pork meat and ostrich liver. Cohesiveness and elasticity did not show significant changes during storage periods.

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