Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Ha, So-Ra (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Hur, Sun-Jin (Department of Animal Science and Technology, Chung-Ang University) ;
  • Choi, Jung-Seok (Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
  • Received : 2015.02.12
  • Accepted : 2015.06.26
  • Published : 2016.02.01


This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P) and fat (3P, 3.5P, 4P) levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics.


Emulsion-type Pork Sausage;Raw Material Components;Formulation;Physicochemical Characteristics;Water content


Supported by : National Research Foundation of Korea (NRF)


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