• Animal Bioscience
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• v.36 no.9
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• pp.1445-1452
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• 2023

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 water-holding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.49-54
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• 1973

Studies were carried out to investigate the relationship of the remaining percentage of antiseptics and the preservative effect of combined antiseptics and gamma radiation on the keeping quality of pork sausage. Antiseptics quantities, total bacterial counts, and pH were examined during the storage at $5^{\circ}C$ and $30^{\circ}C$. The results obtained were summarized as follows: 1) After irradiation, quantities of antiseptics decreased in proportion to the level of dosage and K-SOA showed more radiosensitivity than AF-2 (p<0.01). 2) The remaining percentage of antiseptics during storage were higher in samples of more irradiated and stored at the lower temperature. AF-2 decreased less than K-SOA. 3) The correlation between the increase of total bacteria counts and percentage of antiseptics survival in sausage was highly significant(p<0.01). High doses of irradiation, storage at lower temperature and use of AF-2, however, seemed to be effective in controlling the increase of total bacterial flora. 4) From the relationships among quantities of antiseptics, number of total bacteria and sensory evaluation, it was shown that the most suitable radiation dose was considered to be 0.5 Mrad, which was superior to 0.75 Mrad in keeping qualities and nonirradiation odor. 5) Effect of gamma ray on the heme pigments of sausage surface was not recognized.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.41-42
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• 1978

Starch is widely used to make such fish meat paste products as Kamaboko and fish sausage in order to supplement the elasticity and increasing the weight of products. In this paper, the amounts of starch in the marketed products such as fish meat paste, fish sausage, beef sausage, hotdog sausage and pork ham were examined and discussed the relation between starch content and quality of the products. From the result, the amount of starch in steamed and packaged Kamaboko, steamed Kamaboboko, broiled fish meat paste(Chikuwa), fried fish meat paste products, fish sausage, pork ham and hotdog sausage were 9.6%, 13.9%, 14.6%, 18.5%, 12.2%, 11.9% and 19.2%, respectively. The result showed that the relation between the amount of starch added and quality of products were corelated.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.3
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• pp.421-428
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• 2011

Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not differ significantly among the sausage batters. However, crude protein, crude fat and total ash content were significantly lower in the group with added rice flour compared with the no flour group. Crude protein and crude fat were the highest in pork sausages without rice flour (p<0.05). Adding 10% rice flour reduced total expressible fluid in all meat type sausages. Cooking loss was also decreased when 10% rice flour was used in making sausages from chicken and pork. However, no changes in cooking loss were found in duck meat by adding rice flour. Again, the highest cooking loss was in pork sausages without rice flour and lowest in chicken sausages with 10% rice flour. The pH of the meat from different animal species differs significantly, although no significant difference was found within meat types with or without rice flour. Lightness ($L^*$) increased, while redness ($a^*$) decreased with adding rice flour in all meat type sausages. Results showed that hardness was significantly reduced when 10% rice flour was added to pork, chicken and duck meat (p<0.05). This may be due to increased water retention of rice flour after cooking. Sensory evaluation indicated that the overall acceptability of pork and chicken sausages with or without rice flour was the same, but duck sausages without rice flour had the highest off-flavor score among the sausages. Addition of rice flour increased the overall acceptability of duck sausage to that of pork and chicken sausages.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.80-84
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• 2017

Physicochemical properties of spent hen chicken-thigh sausage manufactured with 0 (control), 1, 3, and 5% pork skin gelatin were determined. The moisture contents of samples containing pork skin gelatin were higher than control samples. The pH value of cooked samples increased with increasing pork skin gelatin level (p<0.05). The lightness and yellowness values of cooked samples containing gelatin were higher than lightness and yellowness values of the control (p<0.05). The cooking yield of samples increased with increasing concentration of pork skin gelatin (p<0.05). The samples containing 3 and 5% pork skin gelatin showed higher viscosity than control and gelatin 1% sample (p<0.05). Hardness values were lowest in the of control group and highest in samples containing 5% pork skin gelatin (p<0.05). Overall acceptability of 5% gelatin samples was higher than acceptability of the control samples (p<0.05). The results showed that the pork skin gelatin could improve the physicochemical properties of spent hen chicken-thigh sausage.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.481-486
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• 2013

This study evaluates the effects of fat contents on the thermal resistance, antibiotic sensitivity, and Caco-2 cell invasion of Listeria monocytogenes. Ten strain mixture of L. monocytogenes in milk (0, 1, and 4% fat) and pork sausage patties (10, 20, and 30% fat) were exposed to $63^{\circ}C$. To evaluate effects of fat on the antibiotic sensitivity of L. monocytogenes, the L. monocytogenes strains NCCP10811 (most antibiotic resistant to streptomycin) and NCCP10943 (most antibiotic sensitive to streptomycin) were exposed to different fat contents in milk and pork sausage patties, and L. monocytogenes from the foods were used for antibiotic sensitivity assays. The most invasive L. monocytogenes strains (NCCP10943) was exposed to different fat contents in milk or pork sausage patties, and L. monocytogenes from the foods were used for the Caco-2 cell invasion assays. The reductions of L. monocytogenes populations were not generally influenced by fat contents. The L. monocytogenes subjected to milk fat had increased sensitivities (p<0.05) due to some antibiotics. In addition, Caco-2 cell invasion efficiency of L. monocytogenes NCCP10943 increased (p<0.05) as fat contents increased. These results indicated that higher fat contents may be related to L. monocytogenes invasions and heat resistances in pork sausage patties, but the relationship between fat and antibiotic sensitivity varied according to antibiotics, strains, and fat contents.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.340-345
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• 2012

This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.