• Food Science of Animal Resources
• /
• v.24 no.1
• /
• pp.29-36
• /
• 2004

Changes in quality characteristics and shelf-life of two types of grill sausage manufactured by using pork hind leg and re-pasteurized after packaging were investigated during storage at 5$^{\circ}C$ and 10$^{\circ}C$ up to 30 days. The total aerobic plate counts(APC) of N rnberger style grill sausage(NGS) and vegetable added grill sausage(VGS) were initially 3.08 and 3.57 log$\sub$10/CFU/$\textrm{cm}^2$, respectively, and gradually increased during storage time. After 30 days, the APC of NGS stored at 5$^{\circ}C$ and 10$^{\circ}C$ maintained relatively low at the levels of 5.32 and 6.58 log$\sub$10/CFU/$\textrm{cm}^2$, respectively. However, the APC of VGS exceeded the level of 8 log$\sub$10/CFU/$\textrm{cm}^2$ after 30 days at 5$^{\circ}C$ and after 20 days at 10$^{\circ}C$. pH was decreased with storage period, however it tended to increase after 30 days. The values of TBA and VBN for both sausages tended to increase with storage time, and this trend was pronounced at 5$^{\circ}C$ rather than at 10$^{\circ}C$. The purge loss was apparently increased in the VGS compared to the NGS sample as the storage period extended. According to the sensory evaluation, the marketing values of grill sausages stored at 5$^{\circ}C$ and 10$^{\circ}C$ were maintained until day 20 for NGS and day 14 for VGS, respectively.