• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.133-138
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• 2000

This study was carried out to investigate the effect of drip addition on quality and sensory characteristics of pork sausage. The pH of pork sausage was not affected by addition of nitrite or drip. Hunter's "a" value of pork sausage nitrite added was higher than pork sausage none added nitrite. The remained content of nitrite in nitrite added pork sausage was not over the permitted value(70ppm). The hardness, springiness, chewiness and brittleness of pork sausage added drip was higher than pork sausage none added drip. The free amino acid content was higher in pork sausage prepared by addition of nitrite and drip. The sensory value was not different between samples. The VBN, TBARS and total plate count during storage was low in pork sausage prepared by addition on nitrite. There, the drip was desirable to use in preparation of meat product.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.865.1-870
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• 1999

This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847g.cm, this of chicken sausage were 865~1,733g.cm. The cooking yield of sausage were 81~ 85% in general, contents of salt were 2.5~2.9%. The L value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/kg. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 104 less than during storage.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.903-911
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• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.181-189
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• 2014

This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at $4^{\circ}C$ for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.472-481
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• 2014

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at $4^{\circ}C$ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.638-645
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• 2015

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (p<0.05). The sausages in the T2 and T5 had decreased pH values after 3 wk storage (p<0.05). The lightness value was lowest in the T3, while the yellowness values were lowest in the T5 during the storage. The TBARS (2-thiobarbituric acid reactive substance) values were lowest in the control in all storage times (p<0.05). However, the sausage in the control had higher VBN (volatile basic nitrogen) value than the treatments during the 1 wk storage (p<0.05). All treatments had significantly higher hardness, cohesiveness, springiness, gumminess and chewiness values (p<0.05) than the control. The results indicated that corn starch, chicken breast and surimi can used as a pork replacer, that it also improves the physicochemical and texture properties of pork sausages.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1493-1498
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• 2012

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.